Table of Contents
- Key Takeaways
- Why You’ll Love These Easy Shrimp Cakes
- The Secret to a Perfect Panko Crust
- How This Easy Recipe Packs Big Flavor
- Serving Ideas for Dinner or Parties
- Betty’s Tips for Easy Recipe Success
- Notes & Tips
Key Takeaways
These crispy shrimp cakes are an effortless, flavor-packed option for busy nights or party appetizers. Coated in golden panko and paired with a vibrant citrus aioli, they’re a delicious example of easy recipes that require minimal time and ingredients. Perfect for seafood lovers looking for simple, satisfying meals.
Why You’ll Love These Easy Shrimp Cakes
At Betty Cooks, we love easy recipes that feel gourmet without the hassle. These panko-crusted shrimp cakes are crispy on the outside, juicy inside, and come together in just 30 minutes. They’re great for weeknight dinners, recipes for dinner gatherings, or as a crowd-pleasing party appetizer.
The Secret to a Perfect Panko Crust
Panko breadcrumbs give these cakes their irresistible crunch while keeping things light. Unlike traditional coatings, panko doesn’t absorb as much oil, making these shrimp cakes ideal if you’re exploring chicken stirfry easy recipe alternatives or just looking for comfort food with a twist.
How This Easy Recipe Packs Big Flavor
It’s all about balance. The tangy two-citrus aioli complements the savory shrimp mixture and adds a touch of brightness that enhances every bite. Whether you’re craving butter swim biscuits easy recipes or dipping into cheesey potatoes easy recipe ideas, this dish belongs in your easy recipes collection.
Serving Ideas for Dinner or Parties
Serve these shrimp cakes as an elegant appetizer or the main event. They pair beautifully with fresh greens, roasted vegetables, or even layered into a sandwich. For dinner recipes that impress but don’t stress, these are your go-to. They’re as versatile as your favorite recipes for dinner and loved by kids and adults alike.
Betty’s Tips for Easy Recipe Success
Chop the shrimp finely for even texture and don’t skip chilling the patties before frying—it helps them hold their shape. Use fresh lemon and orange juice in the aioli to maximize that citrus punch. As always, Betty’s favorite easy recipes start with good prep and end with clean plates.
Notes & Tips
Make the aioli a day in advance to let the flavors blend beautifully. For a gluten-free option, swap in gluten-free panko. These shrimp cakes also freeze well—just reheat in the oven to keep them crispy. Trust us, this one will become a staple in your rotation of easy recipes.
Panko-Crusted Shrimp Cakes with Easy Citrus Aioli
Ingredients
- 1 pound shrimp, peeled, deveined, and finely chopped
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Olive oil for frying
- 1/2 cup mayonnaise (for aioli)
- 1 tablespoon lemon juice (for aioli)
- 1 tablespoon orange juice (for aioli)
- 1 garlic clove, minced (for aioli)
- Salt and pepper to taste (for aioli)
Instructions
- In a large bowl, combine chopped shrimp, 1/2 cup panko, 1/4 cup mayonnaise, egg, green onions, garlic, mustard, lemon juice, Old Bay, salt, and pepper.
- Shape the mixture into small patties and coat each with additional panko breadcrumbs.
- Heat olive oil in a skillet over medium heat. Fry the shrimp cakes until golden brown and cooked through, about 3–4 minutes per side.
- In a small bowl, whisk together 1/2 cup mayo, lemon juice, orange juice, minced garlic, and a pinch of salt and pepper to make the citrus aioli.
- Serve the shrimp cakes warm with a side of citrus aioli for dipping.
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