Shrimp Cakes with Lemon Aioli

• active time: 20 minutes
• total time: 35 minutes

Ingredients

1 lb shrimp (peeled, deveined, and roughly chopped)

1/2 cup breadcrumbs (preferably panko for extra crispiness)

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 (or your favorite seafood seasoning)

Salt and pepper to taste

1 tablespoon olive oil (for frying)

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon garlic (minced)

Salt and pepper to taste

Directions

Make the Shrimp Cakes:

Prepare the Shrimp

Roughly chop the shrimp into small pieces. They should be bite-sized, but not minced. This will help the shrimp cakes maintain a good texture when cooked.

Combine Ingredients

In a large mixing bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper. Mix everything together gently until well combined, but be careful not to overmix.

Form the Cakes

Divide the shrimp mixture into 4 equal portions and gently form them into round patties, about 1 inch thick.

Cook the Shrimp Cakes:

Heat the Oil

In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp cakes to the skillet.

Fry the Cakes

Cook the shrimp cakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure to flip them gently to avoid breaking.

Drain and Keep Warm

Once cooked, transfer the shrimp cakes to a paper towel-lined plate to drain excess oil.

Make the Lemon Aioli:

Prepare the Aioli

In a small bowl, combine the mayonnaise, lemon juice, lemon zest, and minced garlic. Stir until smooth and well combined.

Season to Taste

Add salt and pepper to taste, adjusting the lemon juice or zest if you prefer a stronger citrus flavor.

Nutrition

• Calories: 250-300 kcal
• Total Fat: 18g
• Total Carbohydrate: 15g
• Protein: 20g