Shrimp cakes with lemon aioli are like a beach vacation for your taste buds. Imagine biting into a crispy, golden cake packed with tender shrimp, paired with a zesty, creamy lemon aioli that dances on your palate. It’s the kind of dish that makes you forget about the mundane and transports you to sunny shores, even if you’re stuck in your kitchen wondering where the heck you left your spatula.

These delightful shrimp cakes bring back memories of summer barbecues and family gatherings where everyone fights over the last bite. Perfect for any occasion, whether it’s a casual weeknight dinner or an elegant soirée, this recipe promises to impress and satisfy. So roll up those sleeves and get ready for a flavor explosion that will leave you craving more!

Ingredients for Shrimp Cakes with Lemon Aioli

Here’s what you’ll need to make this delicious dish:

• Fresh Shrimp: About 1 pound of peeled and deveined shrimp works best; use medium or large shrimp for better texture.
• Panko Breadcrumbs: These give the cakes a delightful crunch—avoid regular breadcrumbs for optimal texture.
• Green Onions: Chopped green onions add freshness; use both the white and green parts for maximum flavor.
• Garlic: Fresh minced garlic is essential; it elevates the dish with its aromatic goodness.
• Lemon Juice: Freshly squeezed lemon juice provides brightness; bottled juice just won’t cut it.

For the Aioli:

• Mayonnaise: Use a good quality mayonnaise as the base for your aioli; it adds creaminess without overpowering flavors.
• Lemon Zest: Lemon zest infuses vibrant citrus notes into the sauce; don’t skip this for extra zing!
• Salt and Pepper: Simple seasoning enhances all flavors; adjust according to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

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How to Make Shrimp Cakes with Lemon Aioli

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare Your Shrimp

Start by finely chopping your fresh shrimp. You can use a knife or pulse them lightly in a food processor until coarsely chopped—just don’t turn them into mush!

Step 2: Mix Ingredients

In a large bowl, combine chopped shrimp, panko breadcrumbs, green onions, garlic, and lemon juice. Season generously with salt and pepper. Mix until everything is evenly combined.

Step 3: Form Patties

Take a handful of the mixture and shape it into patties about one inch thick. You should get around eight cakes from this mix depending on how generous you are feeling!

Step 4: Cook the Shrimp Cakes

Heat about two tablespoons of oil in a nonstick skillet over medium heat. Place your shrimp cakes in the skillet once hot—cook them for about four minutes on each side until they’re golden brown and crispy.

Step 5: Make Lemon Aioli

In a small bowl, combine mayonnaise, lemon zest, and additional salt and pepper to taste—mix well until smooth and creamy.

Step 6: Serve and Enjoy

Transfer your beautiful shrimp cakes to plates and drizzle them generously with lemon aioli. Garnish with extra lemon wedges if you’re feeling fancy!

There you have it! Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy these scrumptious shrimp cakes anytime you want to impress yourself or others!

Perfecting the Cooking Process

To achieve perfectly crispy Shrimp Cakes, start by mixing the shrimp and seasonings. Form the cakes while your skillet heats up, then cook them until golden brown on each side. This sequence maximizes flavor and ensures even cooking.

Add Your Touch

Feel free to customize your Shrimp Cakes! Swap out shrimp for crab or add in diced vegetables like bell peppers or zucchini. Experiment with spices such as Old Bay or cayenne for an extra kick. The possibilities are endless!

Storing & Reheating

Store leftover Shrimp Cakes in an airtight container in the refrigerator for up to three days. To reheat, pop them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again.

When I first made these Shrimp Cakes for a family gathering, they disappeared faster than I could say “second helping.” The rave reviews from my kids were priceless and convinced me that these little delights would become a regular on our dinner rotation!

FAQs :

What are Shrimp Cakes with Lemon Aioli?

Shrimp cakes with lemon aioli are delightful seafood patties made primarily from fresh shrimp, breadcrumbs, and various seasonings. The shrimp is finely chopped and mixed with ingredients like garlic, herbs, and a hint of citrus. These cakes are typically pan-fried until golden brown and crispy. The lemon aioli, made from mayonnaise mixed with fresh lemon juice and zest, adds a bright and creamy complement to the savory shrimp cakes.

How can I make Shrimp Cakes gluten-free?

To make shrimp cakes gluten-free, simply replace traditional breadcrumbs with gluten-free alternatives. You can use crushed gluten-free crackers or almond flour as a binder. Ensure that all other ingredients used in the recipe, including any sauces or seasonings, are also gluten-free. This adaptation maintains the delicious flavor while catering to gluten sensitivities.

Can I substitute shrimp in this recipe?

Yes! If you prefer not to use shrimp or have allergies, you can substitute it with crab meat or finely chopped fish like cod or tilapia. For a vegetarian option, consider using mashed chickpeas or lentils combined with similar seasonings to create flavorful cakes. Adjust the cooking time accordingly based on the protein used.

How long can I store leftover Shrimp Cakes?

Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat until warmed through and crispy again. For longer storage, freeze the uncooked cakes before frying; they can last up to three months in the freezer. Thaw them overnight in the fridge before cooking for best results.

Conclusion for Shrimp Cakes with Lemon Aioli :

Shrimp cakes with lemon aioli offer a delicious and versatile dish perfect for any occasion. By using fresh ingredients and simple techniques, you can create flavorful patties that everyone will enjoy. Remember to customize your recipe by using alternative proteins if needed or making it gluten-free. Pairing these cakes with zesty lemon aioli enhances their taste beautifully. Whether served as an appetizer or main course, they guarantee satisfaction at your dining table.

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Shrimp Cakes with Lemon Aioli

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• Author: Adeline
• Total Time: 30 minutes
• Yield: Serves 8

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Description

Shrimp cakes with lemon aioli are an irresistible seafood delight that brings the flavors of the coast right to your kitchen. These crispy, golden patties are made with fresh shrimp and seasoned to perfection, served alongside a zesty, creamy lemon aioli that adds a refreshing tang. Perfect for both casual dinners and elegant gatherings, this recipe is sure to impress your guests and satisfy your cravings.

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Ingredients

Scale 1x2x3x

• 1 lb fresh shrimp, peeled and deveined
• 1 cup panko breadcrumbs
• 3 green onions, chopped (white and green parts)
• 2 cloves garlic, minced
• 2 tbsp freshly squeezed lemon juice
• ½ cup mayonnaise
• Zest of 1 lemon
• Salt and pepper to taste

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Instructions

1. Finely chop the shrimp using a knife or pulse in a food processor until coarsely chopped.
2. In a large bowl, mix the chopped shrimp, panko breadcrumbs, green onions, garlic, and lemon juice. Season with salt and pepper.
3. Shape the mixture into patties about one inch thick (yields around eight cakes).
4. Heat 2 tbsp oil in a nonstick skillet over medium heat. Cook each cake for about four minutes on each side until golden brown.
5. For the aioli, combine mayonnaise, lemon zest, and seasoning in a small bowl until smooth.
6. Serve the shrimp cakes drizzled with lemon aioli and garnish with lemon wedges.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer/Main Course
• Method: Frying
• Cuisine: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 140
• Sugar: 0g
• Sodium: 320mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 60mg

Keywords: To make gluten-free, substitute panko breadcrumbs with gluten-free alternatives such as crushed gluten-free crackers or almond flour. Add diced vegetables like bell peppers or swap shrimp for crab meat for different flavor profiles.