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When it comes to coastal cuisine, few dishes capture the essence of seaside dining quite like shrimp cakes. These delightful morsels are not only a testament to the versatility of seafood but also an invitation to explore the fresh flavors of the ocean. With a crispy exterior and a succulent interior, shrimp cakes are perfect as an appetizer or a light meal, appealing to both seafood lovers and those looking to try something new.

Easy Shrimp Cakes with Lemon Aioli

Dive into a delicious culinary adventure with these delightful shrimp cakes paired with zesty lemon aioli. Perfectly crispy on the outside and succulent within, these shrimp cakes are ideal for any occasion, from casual dinners to gatherings. Made with fresh shrimp and vibrant vegetables, they offer a nutritious and tasty option for seafood lovers. The accompanying lemon aioli adds a creamy, tangy kick that elevates every bite. Enjoy a dish that's as flavorful as it is versatile!
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Ingredients
  

For the Shrimp Cakes:

1 lb (450g) raw shrimp, peeled and deveined

1/2 cup breadcrumbs (preferably panko)

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped green onions

1/4 cup mayonnaise

1 large egg

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/2 tsp garlic powder

Salt and pepper to taste

2 tbsp olive oil (for frying)

For the Lemon Aioli:

1/2 cup mayonnaise

1 clove garlic, minced

Juice of 1 lemon (about 2 tbsp)

Zest of 1 lemon

1 tsp Dijon mustard

Salt and pepper to taste

Instructions
 

Prepare the Shrimp: In a food processor, pulse the shrimp until finely chopped but not puréed. Transfer to a mixing bowl.

    Mix Ingredients: Add the breadcrumbs, red bell pepper, green onions, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper to the chopped shrimp. Mix well until all ingredients are combined.

      Form the Cakes: Using your hands, form the mixture into small patties, about 2-3 inches in diameter. You should be able to make about 8-10 cakes. Place them on a baking sheet lined with parchment paper.

        Chill the Cakes: Cover the shrimp cakes and refrigerate for at least 30 minutes to help them firm up.

          Make the Lemon Aioli: In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, lemon zest, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste and set aside.

            Cook the Shrimp Cakes: In a large skillet, heat olive oil over medium heat. Once hot, add the shrimp cakes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and cooked through. Remove to a plate lined with paper towels to drain excess oil.

              Serve: Serve the shrimp cakes warm with a generous side of lemon aioli for dipping. Garnish with additional lemon wedges and fresh herbs if desired.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6