Shrimp Cakes with Lemon Aioli
For best shape and easier frying, chill the formed mixture for about 30 minutes before cooking. Do a small test of the mixture to check oil temperature; it should sizzle immediately for even browning. Baking option: Brush patties lightly with olive oil and bake at 375°F (190°C) for 20–25 minutes until golden. Shrimp cakes are done when golden and heated through; target an internal temperature of at least 145°F (63°C). Make ahead: Form patties and refrigerate up to 24 hours before cooking. Storage: Cooked cakes keep in an airtight container in the refrigerator up to 3 days. Freezing: Freeze cooked cakes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat: Pan-reheat with a little oil 5–7 minutes, or bake at 375°F (190°C) for 10–15 minutes (add a few minutes if frozen). Variations: Swap shrimp with lump crab or cooked chicken; add finely chopped bell pepper or zucchini; change herbs (cilantro or dill); add cayenne or jalapeño for heat.
Time: Prep: 20 mins, Cook: 15 mins, Total: 35 mins
Servings: 4
Ingredients
- 1 pound shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 1/2 cup mayonnaise (for the lemon aioli)
- 1 tablespoon fresh lemon juice (for the lemon aioli)
- 1 teaspoon lemon zest (for the lemon aioli)
- 1 teaspoon garlic (minced, for the lemon aioli)
- Salt and pepper to taste (for the lemon aioli)
Instructions
- In a large bowl, combine chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
- Shape the mixture into patties about 2 inches wide and place on a plate.
- Heat olive oil in a skillet over medium heat. Fry each patty for about 4–5 minutes per side until golden brown and crispy.
- While cooking the cakes, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a separate bowl to create the aioli.
- Serve the shrimp cakes warm with the lemon aioli on the side.