Name: Crispy Shrimp Cakes with Lemon Aioli – A Flavorful Delight Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Seafood
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 cup breadcrumbs; 2 large eggs; 3 green onions, finely chopped; 2 tbsp lemon juice; Zest of 1 lemon; Salt and pepper to taste; ½ cup mayonnaise; 1 garlic clove, minced; 1 tbsp lemon juice; Salt and pepper to taste

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Introduction

Crispy Shrimp Cakes with Lemon Aioli are a delightful seafood treat that combines tender shrimp with a zesty, creamy sauce. Perfect as an appetizer or a light main dish, these cakes offer a satisfying crunch and bright citrus flavors that will impress family and friends.

The image shows eight small, round patties arranged in a circle on a white plate, each patty golden brown with a crispy, textured top layer and bits of green herbs visible inside. In the center of the circle is a smooth, creamy light beige sauce swirled into a small peak and sprinkled with chopped green herbs. A half lemon is placed at the edge of the plate next to the patties, and small chopped parsley pieces are scattered on the plate around the patties. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb raw shrimp, peeled and deveined
1 cup breadcrumbs
2 large eggs
3 green onions, finely chopped
2 tbsp lemon juice
Zest of 1 lemon
Salt and pepper to taste
½ cup mayonnaise
1 garlic clove, minced
1 tbsp lemon juice (for aioli)
Salt and pepper to taste (for aioli)
Olive oil for frying

Instructions

Step 1: Chop the shrimp into small pieces, being careful not to over-process to maintain a nice texture.
Step 2: In a bowl, combine the chopped shrimp, breadcrumbs, eggs, green onions, lemon juice, lemon zest, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 3: Form the mixture into patties about 1 inch thick, shaping them gently to hold together.
Step 4: Heat olive oil in a skillet over medium heat. Cook the shrimp cakes for about 4 minutes on each side, or until they are golden brown and cooked through.
Step 5: To make the lemon aioli, combine mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until smooth and creamy.
Step 6: Serve the shrimp cakes warm, drizzled with the lemon aioli for a bright, flavorful finish.

Tips & Variations

For added crunch, mix finely chopped celery or water chestnuts into the shrimp mixture.
Substitute panko breadcrumbs for regular breadcrumbs for a lighter, crispier texture.
Add a pinch of cayenne pepper or smoked paprika to the shrimp mixture for a subtle smoky heat.
If fresh shrimp are not available, thawed frozen shrimp can be used, just be sure to pat dry to avoid excess moisture.

Storage

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a skillet over medium heat to maintain their crispiness. The lemon aioli should be kept separate and stored in the refrigerator for up to 3 days.

How to Serve

A white plate holds nine small golden-brown patties arranged in a circle around a creamy pale beige dip in the center, sprinkled with chopped green herbs. Each patty is slightly thick with a crispy, textured surface that shows browned bits and flecks of herbs, creating a rustic look. To the right of the circle, a bright yellow lemon wedge rests on the plate, adding a fresh contrast. The plate sits on a white marbled surface, enhancing the colors and details of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the shrimp cakes instead of frying?

Yes, you can bake the shrimp cakes at 375°F (190°C) for about 15-20 minutes, flipping halfway through, though frying gives a crispier texture.

What can I use instead of mayonnaise for the aioli?

You can substitute Greek yogurt or sour cream for mayonnaise to create a lighter aioli, adjusting the lemon juice and seasoning to taste.