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
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
