Easy Shrimp Cakes Recipe: 20-Minute Lemon Aioli Bliss

Table of Contents

• Introduction: Your New Go-To Seafood Dish
• Why These Easy Shrimp Cakes Are a Must-Try
• Ingredients You’ll Need for Shrimp Cakes & Lemon Aioli
  • For the Delicious Shrimp Cakes
  • For the Zesty 20-Minute Lemon Aioli
• Step-by-Step Instructions: Crafting Your Easy Shrimp Cakes
  • Preparing the Shrimp Cakes Mixture
  • Cooking Your Perfect Shrimp Cakes
  • Whipping Up the 20-Minute Lemon Aioli
• Expert Tips for the Best Shrimp Cakes Every Time
• Serving Suggestions: What to Pair with Your Shrimp Cakes
• Common Questions About Easy Shrimp Cakes (FAQ)

You’re about to discover a recipe for the most delightful and undeniably **Easy Shrimp Cakes with Lemon Aioli**. This dish is a true game-changer, promising incredible flavor with minimal effort. Get ready to impress your taste buds without spending hours in the kitchen!

Introduction: Your New Go-To Seafood Dish

Are you looking for a quick and impressive meal that’s perfect for any occasion? Our **easy shrimp cakes** recipe is exactly what you need. It’s a versatile dish that works beautifully as an appetizer or a light main course.

Paired with a vibrant, zesty lemon aioli that comes together in mere minutes, you’ll have a restaurant-quality meal right at home.

Why These Easy Shrimp Cakes Are a Must-Try

These **easy shrimp cakes** stand out for several reasons. First, they are incredibly quick to prepare, making them ideal for busy weeknights.

Second, the flavor profile is exceptional. The delicate sweetness of shrimp combined with fresh herbs and a hint of spice creates a truly memorable bite. Plus, the homemade lemon aioli adds that perfect tangy kick.

Ingredients You’ll Need for Shrimp Cakes & Lemon Aioli

For the Delicious Shrimp Cakes

• 1 lb raw shrimp, peeled, deveined, and finely chopped
• 1/4 cup mayonnaise
• 1/4 cup panko breadcrumbs, plus more for coating
• 1 large egg, lightly beaten
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning (or similar seafood seasoning)
• 1/4 teaspoon black pepper
• A pinch of red pepper flakes (optional, for a little heat)
• 2 tablespoons olive oil (for frying)

For the Zesty 20-Minute Lemon Aioli

• 1/2 cup mayonnaise
• 1 lemon, zested and juiced
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Step-by-Step Instructions: Crafting Your Easy Shrimp Cakes

Preparing the Shrimp Cakes Mixture

1. In a large bowl, combine the finely chopped shrimp, 1/4 cup mayonnaise, 1/4 cup panko breadcrumbs, beaten egg, chives, parsley, Dijon mustard, Old Bay seasoning, black pepper, and red pepper flakes (if using).
2. Mix everything gently until just combined. Be careful not to overmix, as this can make the shrimp cakes tough.
3. Form the mixture into eight small patties, about 1-inch thick.
4. Place the remaining panko breadcrumbs in a shallow dish. Gently dredge each shrimp cake in the breadcrumbs, pressing lightly to ensure an even coating.

Cooking Your Perfect Shrimp Cakes

1. Heat olive oil in a large non-stick skillet over medium heat.
2. Once hot, carefully place the shrimp cakes into the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
3. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
4. Remove from the skillet and place on a wire rack lined with paper towels to drain any excess oil.

Whipping Up the 20-Minute Lemon Aioli

1. While the shrimp cakes are cooking, prepare the lemon aioli. In a small bowl, whisk together the 1/2 cup mayonnaise, lemon zest, lemon juice, minced garlic, and chopped parsley.
2. Season with salt and black pepper to taste.
3. Stir well until all ingredients are fully incorporated and the aioli is smooth and creamy.

Expert Tips for the Best Shrimp Cakes Every Time

For perfectly tender shrimp cakes, consider chilling the formed patties for 15-20 minutes before cooking. This helps them hold their shape better.

Don’t overcrowd your pan when frying. Cooking in batches ensures a consistent golden crust and even cooking. A great external resource on seafood cooking can be found on FoodSafety.gov’s cooking temperature guide.

Serving Suggestions: What to Pair with Your Shrimp Cakes

These delicious shrimp cakes are incredibly versatile! Serve them as an appetizer with extra lemon wedges and a generous dollop of the lemon aioli.

For a light main course, pair them with a fresh green salad or a side of roasted asparagus. They also make fantastic sliders on mini buns with a slice of tomato and lettuce.

Common Questions About Easy Shrimp Cakes (FAQ)

Can I use cooked shrimp instead of raw?

While raw shrimp is recommended for the best texture and flavor, you can use cooked shrimp. If using cooked, chop it finely and mix as directed, but be extra gentle to avoid overworking it. Reduce cooking time slightly.

How can I make these shrimp cakes gluten-free?

To make them gluten-free, simply substitute regular panko breadcrumbs with gluten-free panko breadcrumbs. All other ingredients are naturally gluten-free. Read our in-depth guide here: https://mytastedz.com.

Can I prepare the shrimp cake mixture ahead of time?

Yes, you can! Prepare the shrimp cake mixture up to 24 hours in advance and store it covered in the refrigerator. Form the patties and dredge them in panko just before frying for the best results.