Perfectly crispy on the outside and tender inside, these shrimp cakes are not just a quick meal but a gourmet experience you can whip up in just 30 minutes.
Ingredients
Scale:
1 pound raw shrimp, peeled and deveined
1 cup breadcrumbs (use gluten-free if desired)
1/4 cup mayonnaise
1 large egg
2 tablespoons Dijon mustard
2 green onions, finely chopped
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
1/2 cup mayonnaise (for the lemon aioli)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced (for the lemon aioli)
Salt and pepper, to taste (for the lemon aioli)
Instructions
Begin by preparing the shrimp. In a food processor, pulse the shrimp until roughly chopped, about 5-7 pulses.
In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, green onions, garlic powder, Old Bay seasoning, salt, and pepper. Mix until well combined.
Form the mixture into patties, about 2-3 inches in diameter. Refrigerate for 15 minutes to firm up.
While the patties are chilling, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper.
Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp cakes to the skillet in batches. Cook for 3-4 minutes on each side until golden brown.
Transfer the cooked shrimp cakes to a paper towel-lined plate to drain any excess oil.
Serve hot with the homemade lemon aioli as a dipping sauce.
