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
Scale
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.
