Description
Shrimp cakes with lemon aioli are a delightful seafood dish that combines the fresh taste of shrimp with a zesty, creamy sauce.
Ingredients
- Fresh shrimp: 1 lb (peeled and deveined)
- Breadcrumbs: 1 cup (preferably panko for extra crunch)
- Green onions: 1/4 cup (finely chopped)
- Garlic: 2 cloves (minced)
- Egg: 1 large
- Lemon zest: 1 tablespoon (freshly grated)
- Salt: 1 teaspoon (to taste)
- Pepper: 1/2 teaspoon (to taste)
- Olive oil: 2 tablespoons (for frying)
- Mayonnaise: 1/2 cup
- Lemon juice: 2 tablespoons (freshly squeezed)
- Garlic: 1 clove (minced)
- Salt: 1/4 teaspoon (to taste)
- Pepper: 1/4 teaspoon (to taste)
Instructions
- Prepare the shrimp by coarsely chopping them in a food processor.
- Mix the chopped shrimp with breadcrumbs, green onions, minced garlic, egg, lemon zest, salt, and pepper in a large bowl.
- Form the mixture into round patties, about 2-3 inches in diameter and 1/2 inch thick.
- Heat olive oil in a skillet over medium heat and cook the shrimp cakes for 3-4 minutes on each side until golden brown.
- Whisk together mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl to make the lemon aioli.
Notes
- Use fresh shrimp for the best flavor.
- Ensure the oil is hot enough before adding the patties to achieve a crispy exterior.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For gluten-free options, substitute regular breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
Keywords: shrimp cakes, lemon aioli, seafood, appetizer, main course