If you are craving a dish that brings together crispy, flavorful bites with a bright, zesty sauce, you have to try this Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe. These shrimp cakes offer an irresistible crunch thanks to the panko coating, while the shrimp inside stay juicy and tender. Paired perfectly with a vibrant aioli made from fresh lemon and orange, this dish feels like an elegant appetizer or a satisfying main that will wow your family and friends. Trust me, once you make these, they’ll become a staple in your kitchen for entertaining or any night you want something truly special.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role, from adding the perfect texture to layering the flavor profile that makes these shrimp cakes so memorable. The beauty is in how simple and accessible these components are, yet combined, they create a mouthwatering dish.
- Raw shrimp (1 lb): The star ingredient, ensuring succulent seafood flavor and tender texture in every bite.
- Panko breadcrumbs (1/2 cup): Adds the signature crispy crust that sets these shrimp cakes apart from the rest.
- Mayonnaise (3/4 cup total): Helps bind the mixture and makes the aioli rich and creamy.
- Large egg (1): Acts as a binder for the shrimp cakes, keeping them intact while frying.
- Dijon mustard (2 tablespoons total): Provides a gentle tang and depth in both the cakes and the aioli.
- Fresh parsley (1 tablespoon): Brings fresh herbaceous notes and bright green color.
- Fresh cilantro (optional, 1 tablespoon): Adds a vibrant, slightly citrusy kick if you like a hint of herb complexity.
- Garlic powder (1 teaspoon): Infuses a subtle savory warmth throughout the shrimp mixture.
- Paprika (1/2 teaspoon): Introduces a mild smoky undertone and gentle color enhancement.
- Salt and black pepper (to taste): Essential for seasoning and bringing out the natural flavors.
- Flour (1/4 cup): Used for lightly dusting the patties to help achieve a crisp exterior without overloading the coating.
- Oil (for frying): Vital for crisping up the shrimp cakes to golden perfection.
- Lemon juice and zest (1 tablespoon juice, 1 teaspoon zest): Elevates the aioli with bright citrus freshness.
- Orange juice and zest (1 tablespoon juice, 1 teaspoon zest): Adds sweet and tangy layers that make the aioli truly special.
- Minced garlic clove (1 small): Provides a punch of aromatic depth to the aioli.
How to Make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
Step 1: Mix the Shrimp Cake Ingredients
Start by placing the chopped shrimp in a medium bowl, then add the panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro (if using), garlic powder, paprika, salt, and pepper. Mix everything together thoroughly, ensuring the shrimp pieces are evenly coated and hold together well. This base is where all the flavor and texture magic begins.
Step 2: Shape Your Shrimp Cakes
Take the shrimp mixture and gently shape it into small cakes, roughly 2 to 3 inches wide. You should get about 8 to 10 cakes, perfect for crispy frying. Avoid over-packing so they stay tender on the inside but firm enough to hold their shape when cooked.
Step 3: Lightly Dust with Flour
Before frying, lightly dust each shrimp cake with flour on both sides. This simple step helps the crust stick better and achieve that perfect golden crunch.
Step 4: Fry to Golden Perfection
Heat oil in a large skillet over medium heat. Fry the shrimp cakes in batches, making sure not to overcrowd the pan. Cook each side for about 3 to 4 minutes, until the crust is beautifully golden brown and crisp. Set the cooked cakes on a paper towel-lined plate to drain excess oil, keeping them crispy and light.
Step 5: Prepare the Two-Citrus Aioli
While the shrimp cakes are frying, whisk together the mayonnaise, lemon juice, orange juice, lemon zest, orange zest, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust the seasoning if needed. This aioli is what transforms the dish with its bright, tangy, and creamy personality.
Step 6: Serve and Enjoy
Serve the shrimp cakes warm, either with the citrus aioli drizzled lightly over the top or with the aioli on the side for dipping. Add extra fresh parsley or cilantro as a garnish for color and a fresh herbal touch that ties it all together perfectly.
How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
Garnishes
Simple fresh herbs like parsley or cilantro elevate the presentation and bring a fresh snap to each bite. A small wedge of lemon or orange on the side also adds a lovely visual and encourages a fresh squeeze of additional citrus if desired.
Side Dishes
These shrimp cakes pair beautifully with a crisp green salad or a light slaw to balance the richness of the fried cakes and creamy aioli. For a heartier meal, serve alongside coconut rice or roasted vegetables to complement the citrus notes with gentle sweetness and earthiness.
Creative Ways to Present
Try serving small shrimp cakes as elegant canapés on toasted baguette slices or atop cucumber rounds for a party appetizer. You can also assemble mini sliders with soft buns, lettuce, and a dollop of the two-citrus aioli for a fun twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Store the two-citrus aioli separately in a sealed jar or bowl, as this helps maintain the freshness and texture of the sauce.
Freezing
You can freeze uncooked shrimp cakes by placing them on a parchment-lined tray and freezing until solid, then transferring to a freezer-safe bag or container. They’ll keep for up to one month. When ready to enjoy, thaw in the refrigerator overnight and fry as usual for best results.
Reheating
To reheat shrimp cakes without losing their crispiness, use an oven or air fryer set to 350°F (175°C) for 5 to 7 minutes. Avoid microwaving as it tends to make them soggy. Warm the aioli separately if desired, or serve chilled for a refreshing counterpoint.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely, drain any excess moisture, and pat them dry before chopping. This will keep your shrimp cakes from becoming watery and help them hold together nicely.
What if I don’t have fresh herbs on hand?
While fresh herbs like parsley and cilantro brighten the flavor, you can substitute with dried herbs—use about one-third the amount since dried herbs are more concentrated. Just mix them in with the shrimp and panko carefully.
Is there a way to make these shrimp cakes gluten-free?
Yes! Swap the regular panko breadcrumbs for gluten-free panko or crushed gluten-free crackers. Also, use gluten-free flour for dusting. This simple switch will keep your cakes crisp and delicious while accommodating gluten sensitivities.
Can I bake the shrimp cakes instead of frying?
You can bake them at 400°F (200°C) for about 12 to 15 minutes, flipping halfway through to ensure even browning. Baking yields a lighter cake but might be less crispy than frying, so keep an eye on the texture.
How far in advance can I prepare the aioli?
The two-citrus aioli can be made up to 2 days ahead and stored well in the refrigerator. This actually allows the flavors to meld beautifully, making your shrimp cakes even more flavorful when served.
Final Thoughts
There is something so satisfying about a perfectly crispy shrimp cake paired with a tangy, citrusy aioli, and this Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe truly brings that delicious combination to your plate. Whether you’re cooking for a special occasion or a casual weeknight dinner, these cakes never disappoint. I wholeheartedly encourage you to give this recipe a try and watch it become a beloved favorite that friends and family ask for again and again.
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Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 to 10 shrimp cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Panko-Crusted Shrimp Cakes are crispy, flavorful, and tender on the inside, perfect as an appetizer or main dish. Paired with a zesty Two-Citrus Aioli made from lemon and orange juices and zest, the combination offers a refreshing and vibrant taste that complements the shrimp cakes beautifully.
Ingredients
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
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
- Prepare the shrimp mixture: In a medium bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, cilantro (if using), garlic powder, paprika, salt, and pepper. Mix everything thoroughly until well incorporated, ensuring an even distribution of flavors.
- Shape the shrimp cakes: Form the mixture into small cakes about 2–3 inches in diameter. This recipe should yield approximately 8 to 10 cakes depending on the size you prefer.
- Coat with flour: Lightly dust each shrimp cake on both sides with flour. This helps achieve a crispy exterior when frying.
- Fry the shrimp cakes: Heat oil in a large skillet over medium heat. Fry the cakes for 3 to 4 minutes on each side, or until they turn golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary. Transfer finished cakes to a paper towel-lined plate to absorb excess oil.
- Make the Two-Citrus Aioli: While frying, whisk together the mayonnaise, lemon juice, orange juice, lemon zest, orange zest, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Taste and adjust seasoning to your preference.
- Serve: Serve the shrimp cakes warm with the citrus aioli either drizzled over the cakes or as a dipping sauce on the side. Garnish with additional fresh parsley or cilantro, if desired, for extra freshness and color.
Notes
- Ensure shrimp is chopped finely for better binding and texture.
- If preferred, omit cilantro for a milder herb flavor.
- Use neutral oil with a high smoke point such as canola or vegetable oil for frying.
- For a lighter version, shrimp cakes can be baked at 400°F (204°C) for 12-15 minutes, flipping halfway through.
- Make the aioli ahead and refrigerate to allow flavors to meld.
- Keep shrimp cakes warm in a low oven (about 200°F / 93°C) while frying in batches.
