If you’re looking for a dish that bursts with flavor, offers an irresistible crunch, and pairs beautifully with a zesty dip, then you absolutely have to try the Panko Crusted Shrimp Cakes with Two Citrus Aioli Recipe. These shrimp cakes are perfectly juicy on the inside, thanks to finely chopped shrimp and a medley of fresh ingredients, while the panko crust adds a delicate, golden crispness you won’t be able to resist. Paired with a bright, tangy aioli that combines lemon and orange zest with creamy mayo, this recipe feels like a little celebration on your plate every time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how every ingredient plays a crucial role. From the fresh shrimp and vibrant red bell pepper adding texture and color to the citrus elements that lift the overall flavor, get ready to be impressed with how these humble components come together.
- 1 pound raw shrimp: Peeled, deveined, and finely chopped to give the cakes a tender, juicy interior.
- 1/2 cup red bell pepper: Adds a subtle sweetness and a pop of red color that makes these cakes inviting.
- 2 green onions: Thinly sliced to introduce a gentle onion flavor without overpowering the shrimp.
- 2 cloves garlic: Minced to give a little aromatic depth and savory punch.
- 1 tablespoon fresh parsley: Chopped to bring a fresh, herbaceous note that brightens each bite.
- 1 egg: Works as the perfect binder to hold all ingredients together.
- 1/4 cup mayonnaise: Adds creaminess and helps keep shrimp cakes moist.
- 1 tablespoon Dijon mustard: A little tang to balance the richness.
- 1 teaspoon lemon zest: Infuses the mixture with citrusy brightness for freshness.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Provides just enough gentle heat.
- 3/4 cup panko breadcrumbs: Mixed into the batter plus extra for coating to create that delightful crunch.
- 2 tablespoons olive oil: For frying, giving the cakes that golden crust.
- For the Two Citrus Aioli: 1/2 cup mayonnaise, 1 teaspoon lemon zest, 1 teaspoon orange zest, 1 tablespoon lemon juice, 1 tablespoon orange juice, 1 small garlic clove (grated), salt and pepper to taste – all combining to create a smooth, tangy, creamy dip bursting with fresh citrus flavors.
How to Make Panko Crusted Shrimp Cakes with Two Citrus Aioli Recipe
Step 1: Prepare the Shrimp Mixture
Start by combining the finely chopped shrimp with the diced red bell pepper, thinly sliced green onions, minced garlic, and chopped parsley in a large bowl. These fresh ingredients set the foundation for flavor and texture in your shrimp cakes.
Step 2: Add the Binders and Seasonings
Add the egg, mayonnaise, and Dijon mustard, which will keep the cakes moist and hold everything together. Then, mix in the lemon zest, salt, pepper, and the measured amount of panko breadcrumbs. Stir everything gently but thoroughly until the mixture is well combined and sticky enough to shape into patties.
Step 3: Form and Coat the Patties
Shape the shrimp mixture into 8 small patties, about the size of your palm. For that irresistible crunch, lightly coat each patty with additional panko breadcrumbs. This step ensures each cake will have a golden, crispy exterior when fried.
Step 4: Cook the Shrimp Cakes
Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the hot oil and cook for 3 to 4 minutes on each side, until they develop a beautiful golden crust and are cooked through. The aroma at this point is simply incredible and a true sign you’re on the right track!
Step 5: Whip Up the Two Citrus Aioli
While the cakes are cooking, whisk together the mayonnaise, lemon zest, orange zest, lemon juice, orange juice, and grated garlic in a small bowl. Season with salt and pepper to taste. Chill the aioli until the shrimp cakes are ready to be served. This bright, creamy sauce perfectly complements the crispy shrimp cakes with its citrus zing.
How to Serve Panko Crusted Shrimp Cakes with Two Citrus Aioli Recipe
Garnishes
For a beautiful presentation and extra fresh flavor, sprinkle some finely chopped parsley or green onions on top of the shrimp cakes. A light dusting of extra lemon zest just before serving adds an aromatic burst that’s simply irresistible. A few lemon wedges on the side are great for an added squeeze of fresh juice.
Side Dishes
These shrimp cakes are versatile enough to pair with a crisp garden salad, roasted asparagus, or even a light quinoa salad. Steamed veggies or a bed of lightly dressed greens also harmonize wonderfully with the richness of the cakes and the brightness of the aioli.
Creative Ways to Present
If you want to turn this into a party appetizer, serve mini versions as sliders on small buns with a smear of two citrus aioli. Alternatively, stack the shrimp cakes with a leaf of arugula and slice of avocado for a more upscale presentation that will wow guests. Drizzle a little extra aioli artistically on the plate for that restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
Place leftover shrimp cakes in an airtight container and refrigerate for up to 2 days. The texture is best enjoyed fresh, but storing them properly helps maintain their flavor and moisture.
Freezing
You can freeze the shrimp cakes by placing them on a baking sheet to flash freeze, then transferring them to a freezer-safe bag or container. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, gently warm the shrimp cakes in a skillet over medium heat with a tiny bit of olive oil to restore their crispiness. Avoid microwaving if possible, as it tends to make them soggy. The aioli should be served fresh, so keep it refrigerated and add just before serving.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp as long as it is fully thawed, peeled, and deveined. Make sure to pat it dry before chopping to prevent excess moisture from affecting the cake texture.
Is it possible to bake these shrimp cakes instead of frying?
Absolutely! Preheat your oven to 400°F (200°C) and bake the cakes on a greased baking sheet for about 10-12 minutes, flipping halfway through to ensure even browning.
What if I don’t have both lemon and orange for the aioli?
If you only have one citrus fruit, you can still make a delicious aioli using just lemon or orange zest and juice. The flavor will be slightly different but still wonderfully fresh and bright.
Can I substitute panko breadcrumbs with something else?
Traditional breadcrumbs can work, though panko gives a lighter, crunchier texture that’s hard to beat. You could also try crushed crackers or cornflakes for a different kind of crispness.
How spicy are these shrimp cakes?
They are very mild and flavorful with only a subtle peppery hint. You can easily add a pinch of cayenne pepper or a splash of hot sauce to the batter if you like more heat.
Final Thoughts
This Panko Crusted Shrimp Cakes with Two Citrus Aioli Recipe is truly a joy to make and eat—perfect for impressing friends or treating yourself on any night of the week. The harmony of textures and flavors creates a dish that’s both satisfying and elegant without any fuss. I can’t wait for you to whip up a batch and discover just how addictive these little bites of sunshine can be!
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Panko Crusted Shrimp Cakes with Two Citrus Aioli Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 shrimp cakes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Pescatarian
Description
Deliciously crispy Panko Crusted Shrimp Cakes served with a zesty Two Citrus Aioli, perfect as an appetizer or light main course. These shrimp cakes combine fresh shrimp, bell pepper, and herbs, coated in crunchy panko and pan-fried to golden perfection, accompanied by a refreshing lemon and orange aioli.
Ingredients
For the Shrimp Cakes:
- 1 pound raw shrimp (peeled, deveined, finely chopped)
- 1/2 cup red bell pepper (finely diced)
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 egg
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs (plus more for coating)
- 2 tablespoons olive oil (for frying)
For the Two Citrus Aioli:
- 1/2 cup mayonnaise
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 small garlic clove (grated)
- Salt and pepper to taste
Instructions
- Prepare the shrimp mixture: In a large bowl, combine the finely chopped shrimp, diced red bell pepper, thinly sliced green onions, minced garlic, chopped parsley, egg, mayonnaise, Dijon mustard, lemon zest, salt, black pepper, and 3/4 cup panko breadcrumbs. Mix everything thoroughly until well combined.
- Form the patties: Shape the shrimp mixture into 8 small, even-sized patties. Lightly coat each patty evenly with additional panko breadcrumbs for extra crunch.
- Cook the shrimp cakes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the shrimp patties in the skillet and cook each side for 3 to 4 minutes until they turn golden brown and are cooked through. Remove from the skillet and keep warm.
- Make the citrus aioli: In a small bowl, whisk together the mayonnaise, lemon zest and juice, orange zest and juice, grated garlic, and a pinch of salt and pepper until the mixture is smooth and well combined. Chill until ready to serve.
- Serve: Serve the warm shrimp cakes with a dollop of the two citrus aioli either on the side or drizzled on top for a bright, flavorful accompaniment.
Notes
- Ensure the shrimp is finely chopped to help the cakes hold together properly.
- The citrus aioli can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- If you prefer a spicier kick, add a pinch of cayenne or hot sauce to the shrimp mixture.
- Use fresh lemon and orange zest and juice for the best flavor in the aioli.
