Shrimp Cakes with Lemon Aioli
These Shrimp Cakes with Lemon Aioli are a delightful combination of tender shrimp and crispy golden-brown patties, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Fresh or frozen, thawed and drained
- 1 cup breadcrumbs Can use gluten-free if needed
- ½ cup mayonnaise Substitute with vegan mayonnaise for a vegan option
- ¼ cup green onions, chopped
- 2 tablespoons lemon juice Use freshly squeezed for best flavor
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- to taste Salt and pepper Essential for enhancing the flavor
Instructions
Preparation
- Begin by prepping your shrimp. Rinse and peel them if needed, then chop them into small pieces.
- In a large mixing bowl, combine the chopped shrimp with breadcrumbs, mayonnaise, green onions, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- Take a handful of the mixture and form it into a round cake about 1 inch thick. Repeat until all the mixture is used up.
Cooking
- Place a non-stick skillet on medium heat and add oil. Allow the oil to heat until it shimmers.
- Carefully place the formed patties in the skillet without overcrowding. Cook for approximately 4-5 minutes on each side or until they are golden brown and crispy.
- While the patties are cooking, prepare the lemon aioli by mixing mayonnaise and lemon juice in a small bowl.
- Once the patties are golden brown, remove them from the skillet and drain any excess oil on a paper towel. Serve them hot alongside the lemon aioli.
Serving
- Enjoy your delicious Shrimp Cakes with Lemon Aioli, ideally paired with a glass of white wine or a crisp salad.
Notes
Store leftovers in an airtight container in the refrigerator for about 2-3 days. Freeze uncooked patties for up to 3 months. To reheat, place in a skillet over medium heat or pop in the oven at 350°F until warm.