Shrimp Cakes with Lemon Aioli are a delightful seafood treat that brings a burst of flavor to any occasion. Perfect as an appetizer or main dish, these cakes combine succulent shrimp with zesty lemon aioli. Whether it’s a casual family dinner or a fancy gathering, this recipe is sure to impress your guests with its fresh taste and appealing presentation.
Why You’ll Love This Recipe
- Easy to Prepare: With just 20 minutes of prep time, you can whip up these delicious shrimp cakes in no time.
- Flavor Explosion: The combination of shrimp, lemon zest, and Old Bay seasoning creates a mouthwatering flavor profile that’s hard to resist.
- Versatile Dish: Serve as an appetizer, main course, or even as part of a seafood platter for gatherings.
- Healthy Choice: Packed with protein and low in carbs, these cakes make for a guilt-free indulgence.
- Impressive Presentation: Crispy on the outside and tender inside, these shrimp cakes look as great as they taste.
Tools and Preparation
To make Shrimp Cakes with Lemon Aioli, having the right tools is essential. These will help streamline your cooking process and ensure perfect results.
Essential Tools and Equipment
- Mixing bowl
- Frying pan
- Measuring cups and spoons
- Spatula
Importance of Each Tool
- Mixing bowl: A large mixing bowl allows you to combine all ingredients evenly for consistent flavors.
- Frying pan: A good frying pan ensures even cooking and browning of the shrimp cakes, providing that desired crispiness.
Ingredients
For the Shrimp Cakes
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
For the Lemon Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
How to Make Shrimp Cakes with Lemon Aioli
Step 1: Prepare the Shrimp Mixture
In a mixing bowl, combine the following ingredients:
* 1 lb chopped shrimp
* 1/2 cup breadcrumbs
* 1/4 cup mayonnaise
* 1 egg
* 2 tablespoons chopped parsley
* 1 tablespoon Dijon mustard
* 1 tablespoon lemon zest
* 1/2 teaspoon Old Bay seasoning
* Salt and pepper to taste
Mix well until all ingredients are fully combined.
Step 2: Form the Cakes
Using your hands, shape the mixture into small patties about 2 inches in diameter. Place them on a plate lined with parchment paper.
Step 3: Heat the Oil
In a frying pan over medium heat, add 1 tablespoon of olive oil. Allow it to heat for a minute until shimmering but not smoking.
Step 4: Cook the Shrimp Cakes
Carefully place the formed shrimp cakes in the hot oil. Cook for about 3–4 minutes on each side or until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.
Step 5: Make the Lemon Aioli
In another bowl, whisk together:
* 1/2 cup mayonnaise
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest
* 1 teaspoon minced garlic
* Salt and pepper to taste
Mix until smooth.
Step 6: Serve
Serve your crispy shrimp cakes hot with a side of lemon aioli for dipping. Enjoy this gourmet seafood dish!
How to Serve Shrimp Cakes with Lemon Aioli
Serving Shrimp Cakes with Lemon Aioli can elevate your dining experience. These delightful cakes pair well with various accompaniments that enhance their flavor and presentation.
Pair with Fresh Salads
- Mixed Green Salad: A light salad with arugula, spinach, and a lemon vinaigrette complements the richness of the shrimp cakes.
- Coleslaw: A crunchy coleslaw adds texture and balances the flavors, especially when made with a zesty dressing.
Serve with Dipping Sauces
- Tartar Sauce: This classic sauce adds creaminess and tang, making it an excellent dip for shrimp cakes.
- Spicy Sriracha Mayo: For those who enjoy heat, a spicy mayo can bring an exciting kick to your dish.
Add Grains or Starches
- Quinoa Pilaf: A fluffy quinoa pilaf with herbs makes a nutritious base that pairs wonderfully with the shrimp cakes.
- Garlic Bread: Crispy garlic bread provides a comforting side that can be used to scoop up any leftover aioli.
How to Perfect Shrimp Cakes with Lemon Aioli
To achieve the best results, consider these helpful tips while preparing your shrimp cakes.
- Use Fresh Shrimp: Opting for fresh shrimp will enhance the flavor and texture of your cakes.
- Chill the Mixture: Refrigerating the shrimp mixture for 30 minutes before cooking helps it hold together better during frying.
- Test Frying First: Cook a small test cake first to adjust seasoning and ensure perfect cooking times.
- Don’t Overcrowd the Pan: Fry in batches; overcrowding can lower the oil temperature and lead to soggy cakes.
Best Side Dishes for Shrimp Cakes with Lemon Aioli
Pairing side dishes with Shrimp Cakes can make your meal more satisfying. Here are some delicious options to consider:
- Roasted Vegetables: Seasonal veggies roasted until tender add color and nutrition to your plate.
- Couscous Salad: A refreshing couscous salad with cucumbers, tomatoes, and herbs offers a light contrast to the main dish.
- Steamed Asparagus: Bright green asparagus lightly steamed brings a crisp texture that complements the shrimp cakes perfectly.
- Baked Sweet Potato Fries: These sweet treats provide a healthy twist on traditional fries while adding sweetness to balance flavors.
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting side option alongside shrimp cakes.
- Zucchini Noodles: Lightly sautéed zucchini noodles add bulk without heaviness, making them an ideal partner for this dish.
Common Mistakes to Avoid
When making Shrimp Cakes with Lemon Aioli, it’s easy to make mistakes that can affect the final dish. Here are some common pitfalls and how to avoid them.
- Missing the Right Texture: Using regular breadcrumbs instead of panko may lead to less crispy cakes. Opt for panko for that extra crunch.
- Overmixing the Ingredients: Mixing too much can make the shrimp cakes tough. Gently combine the ingredients until just mixed for a tender result.
- Skipping Seasoning: Neglecting to properly season your mix can result in bland cakes. Don’t forget salt, pepper, and Old Bay seasoning to enhance flavors.
- Inadequate Cooking Time: Frying for too short a time might leave the cakes soggy inside. Cook until golden brown on both sides for optimal texture.
- Inconsistent Sizing: Making shrimp cakes of different sizes can lead to uneven cooking. Use a scoop or measuring cup for uniform portions.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the refrigerator for up to 3 days.
Freezing Shrimp Cakes with Lemon Aioli
- Place in a single layer on a baking sheet until frozen solid.
- Transfer to freezer-safe bags or containers and store for up to 2 months.
Reheating Shrimp Cakes with Lemon Aioli
- Oven: Preheat oven to 375°F (190°C) and heat for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power in 30-second intervals, checking frequently. This may make them less crispy.
- Stovetop: Reheat in a skillet over medium heat with a little olive oil for about 5 minutes per side.
Frequently Asked Questions
Here are some answers to common queries regarding Shrimp Cakes with Lemon Aioli.
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat them dry before chopping.
How do I know when my shrimp cakes are done?
Shrimp cakes should be golden brown on both sides and cooked through. The internal temperature should reach 165°F (74°C).
What can I serve with Shrimp Cakes with Lemon Aioli?
These cakes pair well with a fresh salad, roasted vegetables, or even as part of a seafood platter.
Can I bake these shrimp cakes instead of frying?
Absolutely! For a healthier option, bake at 375°F (190°C) for about 20-25 minutes until golden brown.
Final Thoughts
Shrimp Cakes with Lemon Aioli offer a delightful blend of flavors and textures that make them versatile for any occasion. They can serve as an appetizer or main dish and are easily customizable. Feel free to add your favorite herbs or spices to make this recipe truly your own!
Shrimp Cakes with Lemon Aioli
Shrimp Cakes with Lemon Aioli are a delightful and versatile dish that brings a burst of flavor to any meal. These succulent seafood patties are made from fresh shrimp, perfectly seasoned, and fried to crispy perfection. Served alongside a zesty lemon aioli, they make for an impressive appetizer or main course that will delight your guests at any gathering. Quick to prepare and easy to customize, these shrimp cakes are not only delicious but also packed with protein, making them a healthy choice for your dining table.
- Total Time: 28 minutes
- Yield: Approximately 8 servings 1x
Ingredients
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Olive oil (for frying)
- 1/2 cup mayonnaise (for aioli)
- 1 tablespoon fresh lemon juice (for aioli)
- 1 teaspoon lemon zest (for aioli)
- 1 teaspoon garlic (minced, for aioli)
- Salt and pepper to taste (for aioli)
Instructions
- In a mixing bowl, combine chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Shape the mixture into small patties about 2 inches in diameter and place them on parchment paper.
- Heat olive oil in a frying pan over medium heat until shimmering.
- Fry the shrimp cakes for about 3–4 minutes per side until golden brown. Drain on paper towels.
- For the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.
- Serve hot with the lemon aioli for dipping.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 0g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Feel free to add other herbs or spices to suit your taste. Refrigerate the shrimp mixture for about 30 minutes before cooking for optimal texture. For a healthier option, bake the cakes at 375°F (190°C) for about 20–25 minutes.