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
Scale
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.
