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
Scale
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.
