Shrimp Cakes with Lemon Aioli Recipe
Delicious shrimp cakes with a zesty lemon aioli dipping sauce. These crispy cakes are packed with flavorful shrimp and seasonings, perfectly complemented by the tangy aioli.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-Fry
- Cuisine: Seafood
- Diet: Gluten Free
Ingredients
Units
Scale
For the Shrimp Cakes:
- 1 lb shrimp, peeled and deveined
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Shrimp Cakes: In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl and mix in breadcrumbs, mayonnaise, egg, garlic, parsley, salt, and pepper. Shape into patties.
- Cook the Shrimp Cakes: Heat olive oil in a pan over medium heat. Cook the shrimp cakes until golden brown and cooked through, about 4-5 minutes per side.
- Make the Lemon Aioli: In a small bowl, combine mayonnaise, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
- Serve: Serve the shrimp cakes hot with the lemon aioli on the side for dipping.
Notes
- You can also bake the shrimp cakes in a preheated oven at 375°F for about 15-20 minutes instead of pan-frying.
- Feel free to add your favorite herbs and spices to customize the flavor of the shrimp cakes.
Nutrition
- Serving Size: 1 shrimp cake with aioli
- Calories: 280
- Sugar: 1g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
