Let me introduce you to a dish that’s bursting with texture and flavor — the Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe. Imagine succulent shrimp mixed with fragrant herbs and spices, coated in golden, crunchy panko, then perfectly fried to a crisp, paired with a zesty aioli that’s alive with both lemon and orange notes. It’s a delightful blend of crispy, tender, and tangy that never fails to impress at any gathering or weeknight dinner. Trust me, once you make these shrimp cakes using this recipe, they’ll quickly become a favorite you’ll want to serve again and again.

Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe - Recipe Image

Ingredients You’ll Need

This Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe is wonderfully straightforward, relying on simple but essential components that each bring their own magic. From the fresh shrimp that anchor the dish to the citrus zest in the aioli that brightens every bite, each ingredient plays a key role in making these cakes irresistibly flavorful and delightfully crispy.

Raw shrimp (1 lb): Peeled, deveined, and chopped for that perfect shrimp texture and freshness.
Panko breadcrumbs (1/2 cup): Provides that signature light and crispy coating that sets these cakes apart.
Mayonnaise (1/4 cup + 1/2 cup): Adds moisture and creaminess — both in the shrimp mixture and the aioli.
Large egg (1): Binds all the ingredients together perfectly.
Dijon mustard (2 tablespoons total): Adds a subtle tangy depth, nice for both the cakes and the aioli.
Fresh parsley (1 tablespoon): Brings a fresh herbal brightness to the mixture.
Fresh cilantro (1 tablespoon, optional): Adds a lovely, slightly citrusy note if you like a bit more herb complexity.
Garlic powder (1 teaspoon) and paprika (1/2 teaspoon): Give your cakes a savory backbone and a hint of smoky warmth.
Salt and black pepper: Essential for seasoning, balancing all the flavors beautifully.
Flour (1/4 cup): For dusting each cake — helps achieve a perfectly crisp crust.
Oil (for frying): Choose a neutral oil with a high smoke point to get that golden, crispy finish.
Lemon and orange juice and zest (1 tablespoon juice and 1 teaspoon zest each): Fundamental for the bright, refreshing twist in the two-citrus aioli.
Small garlic clove (1, minced): Adds a touch of pungency to the aioli, balancing its creamy texture.

How to Make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe

Step 1: Mixing the Shrimp Cake Ingredients

Start by combining your chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro if using, garlic powder, paprika, salt, and pepper in a medium bowl. Mix everything gently but thoroughly until the ingredients are evenly incorporated. This mixture should be moist enough to hold together but not too wet.

Step 2: Forming the Shrimp Cakes

Once your mixture is ready, shape it into small cakes roughly 2 to 3 inches in diameter. You’ll get about 8 to 10 cakes from this recipe, which is perfect for serving a crowd or enjoying leftovers. The cakes should feel firm yet tender enough to hold their shape.

Step 3: Dusting the Cakes with Flour

Lightly dust each shrimp cake on both sides with flour. This step helps the panko crust adhere better and results in a crispier exterior once fried. Be gentle so you don’t knock the mixture apart.

Step 4: Frying the Shrimp Cakes

Heat oil in a large skillet over medium heat. Once shimmering, add the shrimp cakes carefully, making sure not to overcrowd the pan. Fry each side for 3 to 4 minutes until they turn a glorious golden brown and develop that amazing crunch. Transfer the cooked cakes to a paper towel-lined plate to drain the excess oil.

Step 5: Preparing the Two-Citrus Aioli

While your shrimp cakes are frying, mix together mayonnaise, lemon and orange juices, lemon and orange zests, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk until smooth and creamy. This aioli sings with bright citrus flavors that complement the shrimp’s natural sweetness.

Step 6: Serving Your Shrimp Cakes

Serve your golden shrimp cakes warm, either drizzled with the luscious two-citrus aioli or with a small bowl on the side for dipping. Garnish with additional fresh parsley or cilantro if you want that extra pop of green and freshness.

How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe

Garnishes

Fresh herbs like parsley or cilantro add a bright, fresh touch that enhances the look and flavor of these shrimp cakes. A light sprinkle of additional citrus zest can also heighten the aroma and tie everything together beautifully on the plate.

Side Dishes

Pair these shrimp cakes with crisp green salads, roasted vegetables, or even a tangy slaw for contrast. Light citrus or arugula-based salads work perfectly, balancing the rich, crispy cakes with refreshing, crisp bites.

Creative Ways to Present

For a fun twist, turn these shrimp cakes into sliders with mini brioche buns and a smear of the two-citrus aioli. Another idea is to serve them on a bed of avocado puree or with a drizzle of a spicy aioli for added excitement. Presentation is a joy, and these cakes lend themselves to endless creativity.

Make Ahead and Storage

Storing Leftovers

If you have any leftover shrimp cakes, store them in an airtight container in the refrigerator for up to 2 days. They remain delicious and just need a quick reheat to regain some crispiness.

Freezing

To freeze, lay the uncooked shrimp cakes on a parchment-lined tray and flash freeze until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 1 month. When you’re ready, cook them straight from frozen, allowing an extra couple of minutes per side while frying.

Reheating

Reheat leftover or frozen shrimp cakes in a skillet over medium heat until warmed through and crisp again, or use an air fryer for the best texture. Avoid the microwave if you want to keep that irresistible crunch.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely, then pat them dry before chopping to avoid excess moisture that could affect the cake’s texture.

Can I bake these shrimp cakes instead of frying?

You can bake them at 400°F for about 12-15 minutes, flipping halfway through, but frying will give you that unbeatable crispy crust everyone loves.

Is there a substitute for panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, crushed crackers, or even crushed cornflakes for an interesting crunchy texture.

How spicy is the Two-Citrus Aioli?

The aioli is mildly tangy and garlicky, with no heat unless you choose to add some. It’s very approachable and bright rather than spicy.

Can I prepare the aioli in advance?

Yes, the two-citrus aioli can be made a day ahead. Store it covered in the fridge and bring it to room temperature before serving for the best flavor.

Final Thoughts

There’s something incredibly satisfying about the crispy texture and vibrant flavors of these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe. They’re simple to prepare, yet they impress with every bite, making them a perfect choice for both casual meals and special occasions. I truly hope you give this recipe a try and watch it become a beloved part of your kitchen repertoire.

Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 36 reviews

Author: admin
Total Time: 30 minutes
Yield: 8 servings 1x

Print Recipe

Description

These Panko-Crusted Shrimp Cakes are a crispy, flavorful appetizer or main dish, perfectly paired with a refreshing Two-Citrus Aioli. Made with fresh shrimp, aromatic herbs, and a blend of spices, these cakes are pan-fried to a golden brown, ensuring a delightful crunch with every bite. The aioli adds a bright, citrusy zing that complements the shrimp beautifully, making this recipe a quick and impressive dish suitable for any occasion.

Ingredients

Scale

For the Shrimp Cakes:

1 lb (450g) raw shrimp, peeled, deveined, and chopped
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped (optional)
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
1/4 cup flour (for dusting)
Oil, for frying

For the Two-Citrus Aioli:

1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Mix the Shrimp Cake Ingredients: In a medium bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro (if using), garlic powder, paprika, salt, and pepper. Stir thoroughly until all ingredients are evenly incorporated.
Form the Shrimp Cakes: Shape the shrimp mixture into small cakes about 2–3 inches in diameter. You should yield approximately 8–10 cakes from the mixture.
Dust with Flour: Lightly coat each cake with flour on both sides. This helps in achieving an even, crispy crust when frying.
Fry the Shrimp Cakes: Heat oil in a large skillet over medium heat. Fry the cakes for 3-4 minutes on each side until they are golden brown and crispy. Avoid overcrowding the skillet by working in batches as necessary. Once cooked, transfer the cakes to a paper towel-lined plate to drain excess oil.
Prepare the Two-Citrus Aioli: While frying the cakes, whisk together mayonnaise, lemon juice, orange juice, lemon zest, orange zest, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
Serve: Serve the shrimp cakes warm, drizzled with the two-citrus aioli or with the aioli on the side for dipping. Garnish with additional fresh parsley or cilantro if desired.

Notes

You can substitute fresh shrimp with frozen shrimp, ensuring they are fully thawed before chopping.
For a spicier kick, add a pinch of cayenne pepper or hot sauce to the shrimp mixture.
If you prefer baking over frying, bake the shrimp cakes at 400°F (200°C) for about 15-20 minutes, flipping halfway through for even crispiness.
Leftover shrimp cakes can be refrigerated for up to 2 days and reheated in a skillet or oven to maintain crispiness.
To make the recipe gluten-free, use gluten-free panko breadcrumbs and a gluten-free flour for dusting.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American