Description
These crispy, golden shrimp cakes are packed with fresh seafood flavor, complemented by a zesty homemade lemon aioli. Perfect as an appetizer or a light main dish!
Ingredients
Scale
- 1 lb shrimp, peeled and deveined, finely chopped
- ½ cup breadcrumbs
- 1 egg, beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp green onions, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp garlic, minced
- ½ tsp paprika
- Salt & pepper to taste
- 2 tbsp olive oil (for frying)
For the Lemon Aioli:
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- In a bowl, mix shrimp, breadcrumbs, egg, mayo, mustard, green onions, parsley, garlic, paprika, salt, and pepper. Form into small patties.
- Heat olive oil in a pan over medium heat. Cook shrimp cakes for 3-4 minutes per side until golden brown and cooked through.
- In a small bowl, whisk together all lemon aioli ingredients.
- Serve shrimp cakes warm with lemon aioli on the side.
Notes
- For extra crunch, use panko instead of regular breadcrumbs.
- These shrimp cakes can be baked at 375°F (190°C) for 15-20 minutes instead of frying.
- Pairs well with a fresh salad or a side of roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250
- Sodium: 400mg
- Fat: 15 g
- Carbohydrates: 10 g
- Fiber: 1g
- Protein: 20g