Description
Panko-Crusted Shrimp Cakes are crispy on the outside, tender on the inside, and bursting with savory shrimp flavor. These cakes are paired with a refreshing Two-Citrus Aioli made with lemon and orange for a perfect balance of tanginess and richness.
Ingredients
Scale
- For the Shrimp Cakes:
- 1 lb (450g) raw shrimp, peeled, deveined, and chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup flour (for dusting)
- Oil, for frying
- For the Two-Citrus Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- In a medium bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro, garlic powder, paprika, salt, and pepper. Mix well until everything is evenly incorporated.
- Form the shrimp mixture into small cakes, about 2–3 inches in diameter. You should have around 8–10 cakes.
- Lightly dust each cake with flour on both sides.
- Heat oil in a large skillet over medium heat. Fry the shrimp cakes for 3-4 minutes per side or until golden brown and crispy. Work in batches if necessary, ensuring the cakes are not overcrowded in the pan. Once done, transfer the cakes to a paper towel-lined plate to drain excess oil.
- While the shrimp cakes are frying, prepare the Two-Citrus Aioli: In a small bowl, whisk together the mayonnaise, lemon juice, orange juice, lemon zest, orange zest, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust the seasoning if necessary.
- Serve the crispy shrimp cakes warm, drizzled with the citrus aioli or with the aioli on the side for dipping. Garnish with additional fresh parsley or cilantro, if desired.
Notes
- For extra flavor, you can add a pinch of cayenne pepper or hot sauce to the shrimp mixture for a slight kick.
- If you prefer to bake the shrimp cakes instead of frying, place them on a greased baking sheet and bake at 375°F (190°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.
- You can make the aioli ahead of time and refrigerate it for up to 3 days.
- Serve these shrimp cakes as an appetizer, in a sandwich, or alongside a salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Frying
- Cuisine: American, Seafood
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 200 kcal
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 150mg