Crispy Shrimp Cakes with Lemon Aioli
Delightful seafood dish featuring crispy shrimp cakes paired with a zesty lemon aioli. Perfect for any occasion.
Ingredients
For the Shrimp Cakes
- 1 pound shrimp, peeled and deveined
- 1 cup breadcrumbs (use gluten-free for gluten-free option)
- ½ cup green onions, chopped
- ¼ cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Oil for frying
For the Lemon Aioli
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- Gather all of your ingredients and chop the shrimp into small pieces.
- In a mixing bowl, combine the chopped shrimp, breadcrumbs, green onions, mayonnaise, egg, Dijon mustard, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the mixture into patties of uniform thickness, ensuring they hold together.
- Refrigerate the patties for about 30 minutes to help them set.
Cooking
- Heat oil in a skillet over medium heat.
- Fry the patties for about 4-5 minutes on each side until golden brown and cooked through.
Prepare the Aioli
- In a small bowl, mix the mayonnaise with lemon juice, minced garlic, salt, and pepper until smooth.
Serving
- Remove the cooked shrimp cakes from the skillet and place them on a paper towel to drain excess oil.
- Serve the shrimp cakes warm, accompanied by lemon aioli.
- Enjoy while still warm.
Notes
For added flavor, incorporate fresh herbs like parsley or cilantro into the shrimp mixture. A squeeze of fresh lemon over the cakes before serving enhances the dish.