If you’ve ever wanted to impress your friends with something fresh, flavorful, and a little fancy without spending hours in the kitchen, the Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe is exactly what you need. These golden, crispy shrimp cakes pack a punch of juicy sweetness, perfectly balanced by a tangy, creamy aioli bursting with zesty lemon and orange notes. The combination of crunchy panko and fragrant herbs makes every bite irresistible, and the two-citrus aioli adds just the right amount of brightness to elevate this dish into a weekend favorite or an elegant appetizer for special occasions.
Ingredients You’ll Need
Gathering a handful of simple ingredients is all it takes to create this delightful dish. Each component plays a key role; the shrimp provide the main protein and flavor, the panko ensures that wonderful crunch, and the fresh herbs and citrus brighten the whole plate. Trust me, once you have these essentials lined up, you’ll be well on your way to shrimp cake bliss.
- Raw shrimp (1 lb, peeled, deveined, chopped): The heart of the dish, fresh shrimp brings sweet, tender flavor.
- Panko breadcrumbs (1/2 cup): These give the cakes their signature crispy texture without weighing them down.
- Mayonnaise (1/4 cup + 1/2 cup for aioli): Adds moisture and richness to both the cakes and the luscious aioli.
- Egg (1 large): Binds the shrimp mixture together for easy shaping and cooking.
- Dijon mustard (1 tablespoon + 1 teaspoon for aioli): Gives a subtle tang and depth to both the cakes and aioli.
- Fresh parsley (1 tablespoon, chopped): Brings herbaceous freshness that balances the seafood.
- Fresh cilantro (1 tablespoon, chopped, optional): Adds a bright, citrusy note if you enjoy that flavor contrast.
- Garlic powder (1 teaspoon): Enhances the overall savory aroma.
- Paprika (1/2 teaspoon): Infuses a hint of smokiness and vibrant color.
- Flour (1/4 cup for dusting): Helps create that beautiful golden crust during frying.
- Oil (for frying): Choose a neutral oil like vegetable or canola for the perfect crisp.
- Lemon juice and zest (1 tablespoon juice + 1 teaspoon zest): Adds a fresh, tangy brightness to the aioli.
- Orange juice and zest (1 tablespoon juice + 1 teaspoon zest): Contributes a sweet citrus pop that pairs wonderfully with the shrimp.
- Garlic clove (1 small, minced): Gives the aioli a pungent kick that harmonizes the citrus flavors.
- Salt and black pepper (to taste): Essential for seasoning and bringing all the ingredients together.
How to Make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
Step 1: Prepare the Shrimp Mixture
Start by combining the chopped shrimp with panko, mayonnaise, egg, Dijon mustard, parsley, cilantro, garlic powder, paprika, salt, and pepper all in one medium bowl. Mixing everything thoroughly ensures each shrimp cake is bursting with flavor and has the perfect moist, yet firm texture for frying.
Step 2: Shape Into Shrimp Cakes
Using your hands or a small scoop, form the mixture into 8 to 10 small patties about 2 to 3 inches in diameter. This size ensures they cook evenly and stay tender inside while getting crisp outside.
Step 3: Lightly Dust Each Cake with Flour
Before frying, gently coat each shrimp cake with a light dusting of flour on both sides. This step creates an extra barrier that helps lock in moisture and adds to that satisfying crunch when cooked.
Step 4: Fry to Golden Perfection
Heat oil in a large skillet over medium heat, then carefully fry the shrimp cakes for 3 to 4 minutes on each side until they become golden brown and irresistibly crispy. Be mindful not to overcrowd the pan, and cook in batches if needed to maintain that perfect texture. Once finished, place the cakes on paper towels to absorb excess oil.
Step 5: Whip Up the Two-Citrus Aioli
While the shrimp cakes fry, mix together mayonnaise, lemon juice and zest, orange juice and zest, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk well until the aioli is smooth and balanced, tasting to adjust seasoning as needed. This sauce is the zingy counterpart that takes the cakes from delicious to unforgettable.
Step 6: Serve Warm with Aioli
Plate the warm shrimp cakes and either drizzle them generously with the two-citrus aioli or serve it alongside for dipping. A sprinkle of freshly chopped parsley or cilantro on top adds that final touch of color and freshness that your guests will love.
How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
Garnishes
A handful of fresh parsley or cilantro lets you add a lovely green contrast and an herbaceous lift to every bite. For an extra citrusy punch, don’t hesitate to add a wedge of lemon or a few thin slices of orange on the side—these simple additions brighten the dish visually and flavor-wise.
Side Dishes
Pair these shrimp cakes with a crisp green salad tossed in a light vinaigrette, some roasted asparagus, or even a creamy coleslaw. Each side adds complementary textures and flavors that transform your meal into a well-rounded feast.
Creative Ways to Present
Turn these cakes into a fun appetizer by serving them on small toasted brioche rounds topped with a dollop of the two-citrus aioli and a sprig of fresh herbs. Alternatively, stack them as mini sliders with lettuce and pickles for a casual party snack that sparks joy at any gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover shrimp cakes, store them in an airtight container in the refrigerator for up to 2 days. They will retain most of their flavor and texture but are best enjoyed fresh for that perfect crispiness.
Freezing
You can freeze uncooked shrimp cakes by arranging them on a baking sheet, flash freezing until firm, then transferring to a freezer-safe bag or container. Freeze for up to 1 month. When ready, thaw in the fridge overnight before frying as usual.
Reheating
To reheat, pop the shrimp cakes in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crisp again. Avoid microwaving as it can make them soggy and less appetizing.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp thoroughly and pat them dry before chopping, so you don’t add extra moisture to the mixture, which could affect the texture of your shrimp cakes.
Is it possible to bake shrimp cakes instead of frying?
Yes, for a lighter version, bake the shrimp cakes at 400°F (200°C) on a parchment-lined baking sheet for about 12–15 minutes, flipping halfway through until golden and cooked through. They won’t be quite as crispy but still tasty.
Can I make the two-citrus aioli in advance?
Definitely! The aioli tastes even better after a few hours as the flavors meld. Store it in the fridge in a sealed container for up to 2 days before serving.
What can I substitute for panko breadcrumbs?
If you don’t have panko, crushed saltine crackers or regular breadcrumbs can work in a pinch, though the texture won’t be quite as light and crunchy.
Are the shrimp cakes gluten-free?
To make this dish gluten-free, substitute the panko and flour with gluten-free breadcrumbs and gluten-free flour or cornstarch for dusting. This switch won’t compromise the deliciousness at all!
Final Thoughts
I can’t recommend the Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe enough if you’re looking for a dish that’s as fun to make as it is to eat. The bright, crisp shrimp cakes paired with that creamy, zesty aioli bring so much life to the table, and it’s bound to become a favorite you’ll reach for again and again. Go ahead and give it a try—your taste buds will thank you!
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Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 shrimp cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delight in these crispy, golden Panko-Crusted Shrimp Cakes, perfectly seasoned with fresh herbs and spices, paired with a vibrant Two-Citrus Aioli. This quick and easy recipe delivers a flavorful seafood appetizer or light main dish that’s ideal for any occasion.
Ingredients
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
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
- Prepare the Shrimp Mixture: In a medium bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro, garlic powder, paprika, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a cohesive mixture.
- Form the Shrimp Cakes: Shape the shrimp mixture into small cakes, approximately 2–3 inches in diameter. Aim to make about 8 to 10 cakes depending on desired size.
- Dust with Flour: Lightly coat each shrimp cake on both sides with flour. This step helps achieve a crisp crust during frying.
- Fry the Shrimp Cakes: Heat oil in a large skillet over medium heat. Fry the shrimp cakes for 3 to 4 minutes per side until they turn golden brown and develop a crispy texture. Cook in batches to avoid overcrowding. Once done, transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Two-Citrus Aioli: While the shrimp cakes cook, whisk together mayonnaise, lemon juice, orange juice, lemon zest, orange zest, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Adjust seasoning as needed for balance of flavors.
- Serve: 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 to enhance freshness and presentation.
Notes
- Ensure the shrimp is chopped finely for better binding texture in the cakes.
- Do not overcrowd the skillet while frying to maintain crispiness.
- The cilantro in the shrimp mixture is optional but adds a fresh, herbal note.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
- Leftover shrimp cakes can be refrigerated for up to 2 days and reheated in a skillet for best results.
- The aioli can be made ahead and stored in the refrigerator for up to 2 days.
