Ingredients
Scale
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko)
- 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)
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
Instructions
- In a mixing bowl, combine chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Shape the mixture into small patties about 2 inches wide.
- Heat olive oil in a frying pan over medium heat until hot.
- Fry the shrimp cakes in batches for about 3–4 minutes on each side until golden brown. Drain on paper towels.
- For the aioli, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.
- Serve warm with lemon aioli for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 135
- Sugar: 0g
- Sodium: 305
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 55