If you are looking for a dish that brings together crispy, golden textures with fresh, zesty flavors, this Shrimp Cakes with Lemon Aioli Recipe is an absolute must-try. Bursting with juicy shrimp and gooey mozzarella, these cakes are perfectly seasoned and pan-fried to a delightful crispiness that makes every bite irresistible. The dreamy lemon aioli adds a bright, creamy kick that balances the richness of the cakes beautifully, turning a simple meal into something truly memorable. Whether you’re entertaining guests or just pampering yourself, this recipe feels like a special occasion all on its own.
Ingredients You’ll Need
These ingredients are straightforward yet pack a powerful punch in flavor and texture. Each component plays a vital role in building the shrimp cakes’ perfect blend of tender, savory, and crispy, while the aioli adds a refreshing lemony twist that ties everything together.
- 1 lb large raw shrimp (peeled and deveined): The star protein, providing a sweet, succulent base with great texture.
- 4 oz mozzarella cheese (1 1/2 cups shredded): Adds creamy, melting goodness for luscious pockets within the cakes.
- 1 large egg: Acts as the perfect binder to hold all the ingredients in a satisfying, cohesive patty.
- 1/4 cup mayonnaise: Adds moisture and richness, boosting flavor and tenderness.
- 2 Tbsp parsley (finely chopped, plus more to garnish): Brings fresh herbal brightness and a beautiful pop of green color.
- 1/2 tsp sea salt (or to taste): Essential for highlighting all flavors and keeping the shrimp cakes perfectly seasoned.
- 1/8 tsp black pepper: Adds just a hint of warmth without overpowering the delicate shrimp.
- 1/4 cup all-purpose flour (or gluten free flour): Ensures a crispy crust while maintaining lightness inside.
- 2 Tbsp light olive oil (or high heat cooking oil of choice): For frying the cakes to a golden, crunch perfection.
- 1/2 cup mayonnaise: The base of the tangy lemon aioli sauce, creamy and luscious.
- 1 tsp lemon zest: Infuses bright citrus aroma that wakes up the palate.
- 2 Tbsp lemon juice: Adds fresh acidity that cuts through the richness boldly.
- 1 garlic clove (pressed or finely minced): Offers a subtle savory punch to the aioli for deeper flavor complexity.
How to Make Shrimp Cakes with Lemon Aioli Recipe
Step 1: Prepare the Shrimp Mixture
Start by finely chopping the peeled and deveined shrimp. In a medium bowl, combine the shrimp with shredded mozzarella, one beaten egg, 1/4 cup mayonnaise, parsley, sea salt, and black pepper. Mix everything together gently but thoroughly to create a uniform, sticky mixture that will hold together well while frying.
Step 2: Shape the Shrimp Cakes
Sprinkle the flour into the mixture to add just enough dryness for structure without weighing the cakes down. Using your hands, form the mixture into six even patties, about 3 inches wide and roughly half an inch thick. Press them lightly for compactness, but keep a tender texture.
Step 3: Pan-Fry to Golden Perfection
Heat the olive oil in a large skillet over medium heat until shimmering. Carefully place the shrimp cakes in the pan, making sure not to overcrowd. Cook each side for approximately 3-4 minutes until golden brown and crispy on the outside, while the shrimp inside remain juicy and tender. Transfer to a paper towel-lined plate to drain any excess oil.
Step 4: Whip Up the Lemon Aioli
In a small bowl, mix 1/2 cup mayonnaise with lemon zest, lemon juice, and the pressed garlic clove. Stir until well combined and the flavors have melded together into a silky, bright sauce. Chill briefly if you want that extra refreshing coolness.
Step 5: Final Touch and Serve
Serve the warm shrimp cakes side by side with a generous dollop of lemon aioli on top or alongside for dipping. Garnish with a sprinkle of fresh parsley for a lively burst of color and flavor. Your Shrimp Cakes with Lemon Aioli Recipe are now ready to dazzle your taste buds!
How to Serve Shrimp Cakes with Lemon Aioli Recipe
Garnishes
Fresh parsley is the classic choice for garnishing these shrimp cakes, adding a lovely herbal note and visual appeal. You can also try thin lemon slices or a pinch of paprika for a pop of color and subtle flavor contrast. These small touches make the dish feel even more special and inviting.
Side Dishes
Light and refreshing sides pair beautifully with these shrimp cakes. Consider a crisp green salad dressed with vinaigrette, roasted seasonal vegetables, or even a simple coleslaw for crunch and acidity. Steamed jasmine rice or buttery new potatoes make great options for a heartier meal.
Creative Ways to Present
For a fun twist, serve the shrimp cakes as sliders using mini burger buns and a leaf of crisp lettuce. You could also turn them into elegant appetizers by making smaller cakes and skewering them with a cocktail stick alongside a dollop of lemon aioli. Presentation is an easy way to elevate this already fabulous Shrimp Cakes with Lemon Aioli Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftover shrimp cakes, store them in an airtight container in the refrigerator for up to two days. To keep their crispiness intact, place paper towels between layers to absorb moisture and avoid sogginess.
Freezing
You can freeze uncooked shrimp cakes by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer them to a freezer-safe bag or container for up to one month. When ready, cook them straight from frozen, adding a couple of extra minutes to the frying time.
Reheating
For best results, reheat leftover cooked shrimp cakes in a hot skillet with a small amount of oil to revive their crispy coating. Avoid microwaving as it tends to soften the texture and lose that satisfying crunch.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp as long as they are fully thawed, peeled, and deveined before you start. Fresh shrimp usually offer better texture, but properly thawed frozen shrimp work just fine for this recipe.
Is it possible to bake the shrimp cakes instead of frying?
Absolutely! To bake, preheat your oven to 400°F (200°C), place the cakes on a lined baking sheet, and lightly spray with oil. Bake for about 15-20 minutes, flipping halfway through. They won’t be as crispy as frying but still delicious.
What can I substitute for mozzarella cheese?
If mozzarella isn’t your favorite or unavailable, you can use a mild melting cheese like Monterey Jack or even a bit of cream cheese for richness. Just keep in mind the moisture content may affect the cake texture slightly.
How can I make the lemon aioli less tangy?
To mellow the tanginess, reduce the lemon juice slightly or add a small dollop of honey or Dijon mustard to balance the flavors while keeping the brightness intact.
Can these shrimp cakes be made gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free alternative like rice flour or almond flour. The texture may change a bit but the taste will remain wonderful.
Final Thoughts
This Shrimp Cakes with Lemon Aioli Recipe is a treasure for anyone who loves meals that are both comforting and exciting. From the juicy shrimp and melty cheese combination to the lively lemon aioli, every bite feels like a celebration. Don’t hesitate to make these for your next meal—you’ll find this recipe quickly becoming one of your favorite go-to dishes to impress yourself and those lucky enough to share it.
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Shrimp Cakes with Lemon Aioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings (2 fritters per serving)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Shrimp Cakes with Lemon Aioli are a delightful appetizer or light meal featuring tender shrimp combined with mozzarella cheese and fresh parsley, pan-fried to golden perfection. Served with a zesty lemon aioli, they offer a burst of bright citrus flavor that complements the savory cakes perfectly.
Ingredients
Shrimp Cakes
- 1 lb large raw shrimp (peeled and deveined)
- 4 oz mozzarella cheese (1 1/2 cups shredded)
- 1 large egg
- 1/4 cup mayonnaise
- 2 Tbsp parsley (finely chopped, plus more to garnish)
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour (or gluten free flour)
- 2 Tbsp light olive oil (or high heat cooking oil of choice)
Lemon Aioli
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove (pressed or finely minced)
Instructions
- Prepare Shrimp: Finely chop the peeled and deveined shrimp into small pieces for easy mixing and even cooking.
- Mix Ingredients: In a large bowl, combine the chopped shrimp, shredded mozzarella cheese, egg, 1/4 cup mayonnaise, chopped parsley, sea salt, black pepper, and flour. Mix until all ingredients are well incorporated into a sticky batter.
- Form Cakes: Using your hands or a spoon, shape the mixture into 12 even patties (fritters), roughly 2-3 inches in diameter each. Set aside on a plate.
- Make Lemon Aioli: In a small bowl, whisk together 1/2 cup mayonnaise, lemon zest, lemon juice, and minced garlic until smooth. Refrigerate to allow flavors to meld while cooking the cakes.
- Heat Oil: Heat 2 tablespoons of light olive oil or your preferred high-heat cooking oil in a large skillet over medium heat until shimmering.
- Cook Shrimp Cakes: Carefully place the shrimp cakes into the hot skillet without overcrowding. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Flip carefully to avoid breaking apart.
- Drain and Serve: Remove the cooked cakes from the skillet and place on a paper towel-lined plate to absorb excess oil. Garnish with additional parsley if desired.
- Serve: Plate the shrimp cakes with a generous dollop of the lemon aioli on the side for dipping. Enjoy warm.
Notes
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Ensure shrimp are finely chopped for the best texture and binding.
- You can prepare the lemon aioli ahead of time and refrigerate for up to 2 days.
- Use fresh lemon zest and juice for the best flavor in the aioli.
- Cook shrimp cakes in batches if your skillet is not large enough to avoid overcrowding.
