Shrimp Cakes Lemon Aioli (Print Version)
# Ingredients:
→ Shrimp Cakes
01 -
2 tablespoons chopped fresh parsley
02 -
1 lb shrimp, cleaned, peeled, and diced up
03 -
1/2 cup panko crumbs
04 -
1 egg
05 -
1/4 cup mayo
06 -
1/2 teaspoon Old Bay spice mix
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon grated lemon peel
09 -
Salt and black pepper as needed
10 -
1 tablespoon oil (olive) for cooking
→ Lemon Aioli
11 -
1 teaspoon grated lemon peel
12 -
1 tablespoon lemon juice, freshly squeezed
13 -
1/2 cup mayo
14 -
1 teaspoon minced garlic
15 -
Salt and pepper as needed
# Instructions:
01 -
Dice the shrimp into bite-sized pieces and keep it ready.
02 -
Combine shrimp, panko, mayo, egg, lemon peel, parsley, mustard, Old Bay, and some salt and pepper in a big bowl. Stir lightly to bring it all together, but don’t overdo it.
03 -
Split the mix into 4 parts and gently press them into thick, round patties.
04 -
Warm up some olive oil in a skillet over medium heat.
05 -
Lay the patties in hot oil and fry each side for 3-4 minutes until you see a crispy, golden crust. Move them to a plate lined with paper towels to soak up extra oil.
06 -
Stir together mayo, lemon juice, garlic, and lemon peel in a small bowl until smooth. Season lightly with salt and pepper.
07 -
Serve the warm shrimp cakes with the lemon aioli on the side. Toss on some parsley or serve with lemon slices if you want.
# Notes:
01 -
Opt for fresh, good-quality shrimp to enhance flavor.
02 -
If the patties feel too delicate, refrigerate them for about 20 minutes before frying.