Panko-Crusted Shrimp Cakes with Easy Citrus Aioli
These crispy shrimp cakes are a delicious example of easy recipes with a bright citrus aioli dip.
Servings: 4 servings
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.