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The appeal of shrimp cakes lies in their versatile nature and the rich flavor profile they offer. Originating from coastal regions around the world, shrimp cakes have a storied history that reflects the culinary traditions of various cultures. In the United States, particularly in the South, shrimp cakes are often associated with seafood shacks and casual dining. However, they have transcended their humble beginnings to become a staple in contemporary cuisine, celebrated for their ability to showcase fresh seafood.

Easy Shrimp Cakes with Lemon Aioli

Discover the delicious Shrimp-tastic Cakes paired with a zesty Lemon Aioli that are sure to impress at any meal. Made with fresh shrimp, vibrant vegetables, and light panko breadcrumbs, these crispy cakes are packed with flavor and nutrition. Perfect for a light lunch, dinner, or a crowd-pleasing starter, this recipe offers step-by-step instructions on preparation and cooking methods. Elevate your dining experience with simple ideas for serving that highlight this delightful dish.
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Ingredients
  

For the Shrimp Cakes:

1 lb raw shrimp, peeled and deveined

1/2 cup breadcrumbs (preferably panko)

1/4 cup finely chopped green onions

1/4 cup red bell pepper, finely diced

2 cloves garlic, minced

1 large egg

1 tablespoon Dijon mustard

1 teaspoon Old Bay seasoning

Salt and pepper to taste

2 tablespoons chopped fresh parsley

2 tablespoons olive oil (for frying)

For the Lemon Aioli:

1/2 cup mayonnaise

1 garlic clove, minced

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon lemon zest

1/2 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Shrimp:

    - In a food processor, pulse the raw shrimp a few times until coarsely chopped. Be careful not to over-process; you want some texture.

      Mix Ingredients:

        - In a large bowl, combine the chopped shrimp, breadcrumbs, green onions, red bell pepper, minced garlic, egg, Dijon mustard, Old Bay seasoning, salt, pepper, and parsley. Mix until well combined but don’t overmix.

          Form the Cakes:

            - Using your hands, form the shrimp mixture into small cakes, about 2-3 inches in diameter. Place them on a plate and refrigerate for about 15-20 minutes to help them firm up.

              Cook the Shrimp Cakes:

                - In a large skillet over medium heat, heat the olive oil. Once hot, add the shrimp cakes, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Add more oil as needed for the second batch.

                  Prepare the Lemon Aioli:

                    - While the shrimp cakes are cooking, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.

                      Serve:

                        - Once the shrimp cakes are done, serve them hot with a generous dollop of lemon aioli drizzled on top or on the side for dipping. Garnish with additional parsley if desired.

                          Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings