Description
Crispy shrimp cakes served with a tangy lemon aioli for a delicious seafood appetizer or main course.
Ingredients
Scale
For the Crust:
- 1 lb shrimp, peeled and deveined
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/2 cup mayonnaise (for aioli)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced (for aioli)
Instructions
1. Prepare the Crust:
- In a food processor, pulse the shrimp until finely chopped but not pureed.
- Transfer shrimp to a bowl and mix with breadcrumbs, egg, mayonnaise, Dijon mustard, minced garlic, green onions, paprika, salt, and pepper.
- Form the mixture into small patties (about 2-3 inches in diameter).
- Heat olive oil in a skillet over medium heat. Cook shrimp cakes for 3-4 minutes per side until golden brown and cooked through.
- For the lemon aioli, mix mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl.
- Serve shrimp cakes warm with lemon aioli on the side.
Notes
You can customize the seasonings to taste.