Description
Panko crusted shrimp cakes with two-citrus aioli are a crispy, flavorful appetizer combining tender shrimp patties coated in light panko breadcrumbs with a bright, tangy aioli made from lemon and orange zest. Perfectly crunchy outside and tender inside, these shrimp cakes provide a delightful contrast of textures and fresh, zesty flavors that are easy to prepare and versatile for any occasion.
Ingredients
Units
Scale
Shrimp Cakes
- 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
Two-Citrus Aioli
- 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
Instructions
- Prepare the shrimp mixture: Finely chop the fresh peeled and deveined shrimp. In a mixing bowl, combine the shrimp with minced garlic, chopped green onions, fresh parsley, one egg, salt, and pepper. Mix gently to combine, ensuring the mixture holds together but remains tender.
- Form the shrimp cakes: Shape the shrimp mixture into small patties approximately two inches in diameter. Evenly coat each patty with panko breadcrumbs to create a light, crispy crust when fried.
- Make the two-citrus aioli: In a small bowl, whisk together mayonnaise, freshly grated lemon zest, orange zest, minced garlic, lemon juice, orange juice, salt, and pepper until smooth and tangy.
- Cook the shrimp cakes: Heat olive or neutral oil in a skillet over medium heat. Fry the shrimp cakes for about 3 to 4 minutes on each side until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve and enjoy: Serve the shrimp cakes warm with a side of the two-citrus aioli for dipping. Garnish optionally with extra fresh herbs or citrus wedges for added color and flavor.
Notes
- Pat shrimp dry before chopping to prevent a soggy mixture and ensure patties hold their shape.
- Mix the shrimp mixture just until combined to keep the cakes tender and prevent them from becoming dense.
- Use freshly grated lemon and orange zest for the brightest, most vibrant aioli flavor.
- Cook on medium heat to avoid burning the crust while allowing the shrimp cakes to cook evenly throughout.
- For a healthier alternative, consider cooking the shrimp cakes in an air fryer for crispy results with less oil.
Nutrition
- Serving Size: 2 shrimp cakes with aioli
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 115 mg