If you are craving something that’s bursting with flavor, texture, and a touch of zest, look no further than this Crispy Shrimp Cakes with Lemon Aioli Recipe. These golden, crunchy cakes deliver the perfect balance of tender shrimp and fresh lemon notes, all wrapped up with a creamy, garlicky lemon aioli that elevates every bite. Whether you’re preparing a casual lunch or impressing friends at a dinner, this recipe promises a delightful experience that’s easy to make and absolutely unforgettable.
Ingredients You’ll Need
The beauty of this dish lies in its simple, fresh ingredients, each of which plays a crucial role in creating those iconic crispy shrimp cakes with bright, zesty flavors. These straightforward components come together to give you a perfect blend of texture, moisture, and tang, ensuring your shrimp cakes are juicy on the inside and irresistible on the outside.
- 1 lb raw shrimp, peeled and deveined: The star of the dish, offering sweet, tender seafood flavor and a satisfying bite.
- 1 cup breadcrumbs: Adds crunch and helps bind the shrimp cakes together so they hold their shape perfectly.
- 2 large eggs: Acts as the glue that keeps your shrimp cakes from falling apart during frying.
- 3 green onions, finely chopped: Injects subtle freshness and a mild onion flavor without overpowering the shrimp.
- 2 tbsp lemon juice: Brings brightness and liveliness to balance the richness of the cakes.
- Zest of 1 lemon: Intensifies the citrus aroma and adds a zingy punch in every bite.
- Salt and pepper to taste: Enhances all the other flavors harmoniously.
- ½ cup mayonnaise: Forms the base for the creamy, tangy lemon aioli.
- 1 garlic clove, minced: Gives the aioli a gentle, savory kick that complements the shrimp beautifully.
- 1 tbsp lemon juice: Adds fresh acidity to the aioli for that irresistible citrus punch.
- Salt and pepper to taste: Perfectly seasons the lemon aioli to round out the flavors.
How to Make Crispy Shrimp Cakes with Lemon Aioli Recipe
Step 1: Prepare the shrimp
Start by chopping the raw shrimp into small pieces, but be careful not to over-process them into a paste. The goal is to keep some texture so each cake has a lovely bite and doesn’t turn mushy. This step is fundamental for achieving that ideal contrast between crispy exterior and tender interior.
Step 2: Mix the cake ingredients
In a large bowl, toss together your chopped shrimp, breadcrumbs, eggs, finely chopped green onions, lemon juice, lemon zest, salt, and pepper. This combination forms the flavorful and well-bound base of your shrimp cakes. Mix well until everything is evenly incorporated—the balance here ensures every bite bursts with taste and texture.
Step 3: Form patties
Shape the shrimp mixture into patties about one inch thick. This size is just right for even cooking and ensures your cakes will stay intact without falling apart in the skillet. Take your time shaping them to get uniform thickness, which helps them cook through perfectly without drying out.
Step 4: Cook the shrimp cakes
Heat olive oil in a skillet over medium heat and gently place your patties inside. Fry for about four minutes on each side, allowing them to develop a beautiful golden brown crust that’s crispy to the touch. That crust is what makes these shrimp cakes so addicting, sealing in the juicy shrimp inside.
Step 5: Make the lemon aioli
While your cakes cook, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. This luscious lemon aioli recipe is the perfect complement to the crispy shrimp cakes, adding a creamy, tangy, and savory dip that brings everything together for an unforgettable flavor combination.
Step 6: Serve
Once the shrimp cakes are golden and cooked through, plate them up and either drizzle the lemon aioli over the top or serve it on the side for dipping. Enjoy them immediately for the best texture—the crispiness paired with the cool creaminess of the aioli is simply divine.
How to Serve Crispy Shrimp Cakes with Lemon Aioli Recipe
Garnishes
For an extra touch of flavor and color, fresh herbs like parsley or cilantro can be sprinkled on top just before serving. Thin slices of lemon add a zesty visual and let guests add more citrus if they wish. A dash of smoked paprika or a sprinkle of chili flakes can provide a subtle heat, highlighting the shrimp’s sweetness beautifully.
Side Dishes
These shrimp cakes perfectly complement light and fresh side dishes. Think a crisp green salad with a vinaigrette, roasted asparagus, or even a bright quinoa salad. The freshness and crunch of the sides balance the richness of the cakes, making for a well-rounded meal that feels indulgent but not heavy.
Creative Ways to Present
You can get playful with presentation by serving these cakes in mini slider buns with lettuce and tomato for a fun seafood slider. Alternatively, place them on top of a bed of creamy mashed potatoes or serve alongside a tropical mango salsa for a refreshing contrast. No matter how you choose to plate them, they’ll be a showstopper at your table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the shrimp cakes in an airtight container and refrigerate. They will keep well for up to two days, and you’ll find that gently reheating them in a skillet helps restore their crispy exterior better than the microwave.
Freezing
To freeze, arrange the uncooked shrimp cakes in a single layer on a baking sheet and freeze until firm, about an hour. Then transfer them into a freezer bag or airtight container. Frozen shrimp cakes can last up to a month and you can cook them straight from frozen, just add a few extra minutes to the frying time.
Reheating
For reheating, the best method is a quick pan fry over medium heat with a little oil. This brings back the crispy crust and warms the chunks of shrimp inside without drying them out. Avoid microwaving if you want to keep that perfect crunch!
FAQs
Can I use cooked shrimp for this recipe?
Using raw shrimp is best here because it provides a fresh, tender texture that binds well in the cakes. Cooked shrimp tends to dry out when pan-fried again and may not hold together as nicely.
What’s the secret to getting the shrimp cakes extra crispy?
Make sure to fry them over medium heat in enough oil to coat the bottom of the pan. Avoid overcrowding the skillet so they cook evenly and develop a golden crust without steaming.
Can I make this recipe gluten-free?
Absolutely! Simply swap the regular breadcrumbs for gluten-free ones or use crushed gluten-free crackers or almond flour as a substitute. This won’t alter the delicious flavor.
Is there a substitute for mayonnaise in the lemon aioli?
You can substitute Greek yogurt or sour cream to lighten the aioli or keep it dairy-free by using vegan mayonnaise. Both alternatives will still give you that creamy, tangy finish.
How long does the lemon aioli last in the fridge?
The lemon aioli will keep fresh in the fridge for up to three days when stored in an airtight container. Always give it a stir before serving.
Final Thoughts
There’s something so satisfying about the combination of crispy, flavorful shrimp cakes paired with the zesty coolness of lemon aioli. This Crispy Shrimp Cakes with Lemon Aioli Recipe is a fantastic way to bring a little sunshine and celebration to your table, whether it’s a weeknight dinner or a special occasion. Trust me, once you try these, they’ll quickly become a cherished favorite, perfect for sharing with friends and family—all the while making you feel like a total kitchen rockstar!
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Warm Lentil & Veggie Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Shrimp Cakes with Lemon Aioli are a delicious and flavorful appetizer or main course featuring tender shrimp patties fried to golden perfection. Enhanced with fresh green onions, lemon zest, and juice, these shrimp cakes offer a delightful combination of textures and citrusy brightness, perfectly complemented by a creamy homemade lemon aioli.
Ingredients
Shrimp Cakes
- 1 lb raw shrimp, peeled and deveined
- 1 cup breadcrumbs
- 2 large eggs
- 3 green onions, finely chopped
- 2 tbsp lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Lemon Aioli
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Chop the raw shrimp into small pieces, being careful not to over-process them. This step ensures the shrimp retains some texture in the cakes for a satisfying bite.
- Mix the cake ingredients: In a large bowl, combine the chopped shrimp, breadcrumbs, eggs, finely chopped green onions, lemon juice, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form patties: Shape the shrimp mixture into cakes about 1 inch thick. This thickness allows even cooking and helps the patties hold together while frying.
- Cook the shrimp cakes: Heat olive oil in a skillet over medium heat. Fry the patties for approximately 4 minutes on each side until they are golden brown and crispy on the outside.
- Make the lemon aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy.
- Serve: Plate the crispy shrimp cakes and drizzle or serve alongside the lemon aioli for dipping. Enjoy immediately for the best flavor and texture.
Notes
- Ensure not to over-process the shrimp to maintain a pleasant texture.
- For extra crispiness, chill the formed shrimp cakes for 15 minutes before frying.
- You can substitute regular mayonnaise with a light or vegan version to alter calorie content or dietary suitability.
- Adjust seasoning of the aioli to your taste preference; adding a pinch of paprika can add a smoky flavor.
- Serve with a fresh salad or steamed vegetables for a complete meal.
