Ingredients
Scale
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic (minced)
Instructions
- In a mixing bowl, combine chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into small patties about 2-3 inches in diameter. Place them on a plate.
- Heat olive oil in a frying pan over medium heat until hot but not smoking.
- Fry each cake for about 3-4 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- While frying, prepare the lemon aioli by mixing together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth.
- Serve the shrimp cakes warm with lemon aioli drizzled on top or on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 70mg