Name: panko crusted shrimp cakes with two-citrus aioli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb fresh peeled and deveined shrimp; 2 cloves garlic, minced; 2 green onions, chopped; 1/4 cup fresh parsley, chopped; 1 large egg; 1 cup panko breadcrumbs; Salt and pepper, to taste; Olive oil or neutral oil, for frying; 1/2 cup mayonnaise; 1 tsp lemon zest (freshly grated); 1 tsp orange zest (freshly grated); 1 clove garlic, minced; 1 tbsp lemon juice (freshly squeezed); 1 tbsp orange juice (freshly squeezed); Salt and pepper, to taste

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Impress your guests with panko crusted shrimp cakes with two-citrus aioli, a crispy and flavorful appetizer that’s bursting with fresh, zesty flavors. These golden shrimp cakes are perfectly crunchy on the outside and tender inside, paired delightfully with a tangy two-citrus aioli that adds bright, creamy accents to every bite. Whether you’re hosting a dinner party or just craving something special, this dish brings the perfect balance of texture and taste that’s bound to become a favorite.

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Why You’ll Love This Recipe

Crispy Meets Creamy: The crunchy panko coating contrasts beautifully with the smooth, citrus-infused aioli.
Fresh and Flavorful: Real shrimp combined with fresh herbs and two types of citrus create a bold, bright flavor profile.
Quick and Easy to Make: Minimal prep and straightforward steps for a gourmet-level appetizer in no time.
Versatile for Any Occasion: Perfect for casual gatherings, holiday parties, or even a simple weeknight treat.
Customizable Flavors: Easy to tweak with different herbs, spices, or citrus for your personal touch.

Ingredients You’ll Need

Gathering simple but essential ingredients is the key to nailing panko crusted shrimp cakes with two-citrus aioli. Each component plays a vital part in bringing balance to the dish—from the shrimp’s tender sweetness to the crunchy panko for texture, rounded out by fresh citrus and creamy aioli.

Fresh shrimp: Use peeled and deveined shrimp for the best texture and flavor.
Panko breadcrumbs: Provides the irresistibly light and crunchy coating on the cakes.
Eggs: Acts as a binder to hold the shrimp mixture together perfectly.
Green onions: Add a mild onion flavor and a pop of color.
Fresh parsley: Brings herbaceous brightness to the shrimp cakes.
Lemon and orange zest: The base for the two-citrus aioli, lending fresh citrus notes.
Mayonnaise: The creamy element in the aioli, balancing tangy citrus zest.
Garlic: Adds an aromatic punch to the aioli and shrimp mixture.
Salt and pepper: Essential to season both the shrimp cakes and aioli for full flavor.
Olive oil or neutral oil: For frying the shrimp cakes to golden crisp perfection.

Variations for Panko Crusted Shrimp Cakes with Two-Citrus Aioli

Want to put your own spin on panko crusted shrimp cakes with two-citrus aioli? It’s easy to adapt this recipe to your tastes, dietary preferences, or available ingredients. These ideas provide delicious twists to keep things exciting.

Spicy kick: Add chopped jalapenos or cayenne pepper to the shrimp mixture for a fiery twist.
Gluten-free option: Substitute regular panko with gluten-free breadcrumbs to accommodate dietary needs.
Herb variations: Swap parsley for cilantro or chives to change the herb profile.
Alternative aioli bases: Use Greek yogurt in place of mayonnaise for a lighter aioli.
Mixed seafood cakes: Combine shrimp with crab or scallops for a seafood medley cake.

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

Step 1: Prepare the shrimp mixture

Chop the fresh shrimp finely, then combine them with minced garlic, chopped green onions, fresh parsley, an egg, salt, and pepper in a mixing bowl. The mixture should hold together but remain tender and flavorful.

Step 2: Form the shrimp cakes

Shape the shrimp mixture into small patties about two inches in diameter, then coat each one evenly with panko breadcrumbs to ensure a crisp crust after frying.

Step 3: Make the two-citrus aioli

In a small bowl, whisk together mayonnaise, finely grated lemon zest, orange zest, minced garlic, a squeeze of lemon and orange juice, salt, and pepper to create a bright, tangy aioli that perfectly complements the shrimp cakes.

Step 4: Cook the shrimp cakes

Heat olive or neutral oil in a skillet over medium heat. Fry the shrimp cakes for about 3–4 minutes per side until golden brown and crispy, then drain on paper towels to remove excess oil.

Step 5: Serve and enjoy

Plate the shrimp cakes warm alongside the two-citrus aioli for dipping. Garnish with extra herbs or citrus wedges if desired, and dive right in!

Pro Tips for Making panko crusted shrimp cakes with two-citrus aioli

Use dry shrimp: Pat the shrimp dry before chopping to avoid soggy mixture and help the cakes hold their shape.
Don’t overwork the mixture: Mix just until combined to keep the cakes tender inside.
Fresh zest matters: Use freshly grated lemon and orange zest for the brightest aioli flavor.
Cook on medium heat: Prevent burning the crust while ensuring cakes cook through evenly.
Try an air fryer: For a lighter version, cook the shrimp cakes in an air fryer for crispy results with less oil.

How to Serve panko crusted shrimp cakes with two-citrus aioli

Garnishes

Fresh herbs like parsley or cilantro sprinkled on top add a burst of color and a hint of freshness. Citrus wedges on the side offer guests the option for an extra zing too.

Side Dishes

Pairing these shrimp cakes with light sides like a crisp green salad, roasted vegetables, or a tangy slaw creates a balanced and satisfying meal or appetizer spread.

Creative Ways to Present

Serve the shrimp cakes stacked on small plates with a dollop of two-citrus aioli on top or place them on skewers for a fun finger-food option at parties. Using edible flowers or microgreens can elevate the presentation even more.

Make Ahead and Storage

Storing Leftovers

Store any leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Keep the two-citrus aioli separate in a small jar or bowl to maintain freshness.

Freezing

You can freeze uncooked shrimp cakes by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. They’ll keep well for up to 1 month and can be cooked from frozen with a slightly longer frying time.

Reheating

To reheat, bake the shrimp cakes in a preheated oven at 350°F (175°C) for 10–12 minutes or until heated through and crispy again. Avoid microwaving to keep the texture crisp.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw and pat the shrimp dry thoroughly before chopping and mixing to avoid excess moisture in the shrimp cakes.

Is it possible to bake these shrimp cakes instead of frying?

Absolutely! Baking at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes gives a healthier version with decent crispness, but pan-frying offers the best golden crust.

How long does the two-citrus aioli last in the fridge?

The aioli can be stored in an airtight container in the refrigerator for about 3 to 4 days while maintaining its fresh flavor.

Can I make the shrimp cakes gluten-free?

Yes, simply substitute regular panko breadcrumbs with gluten-free panko or crushed gluten-free crackers to maintain the crispy texture.

What can I use instead of mayonnaise for the aioli?

Greek yogurt or sour cream can be great alternatives to mayonnaise for a lighter, tangier aioli, just adjust the seasoning accordingly.

Final Thoughts

Trying panko crusted shrimp cakes with two-citrus aioli is a delicious way to elevate any gathering or meal with something fresh and exciting. The combination of crunchy shrimp cakes paired with bright, tangy aioli is irresistible. Give this recipe a try and treat yourself to a dish that’s as fun to make as it is to eat!