If you’re looking for a seafood dish that’s crispy on the outside, tender and flavorful on the inside, and paired with a zesty, creamy sauce that brightens every bite, these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli are your new go-to. Imagine juicy shrimp packed into golden cakes with a crunchy panko coating that gives you that satisfying snap when you bite in. And the aioli? Oh, it’s like sunshine in a sauce tangy, creamy, and perfectly balanced with fresh citrus flavors. Trust me, this one’s going to wow your taste buds and impress anyone lucky enough to get a plate!

Why You’ll Love Panko-Crusted Shrimp Cakes with Two-Citrus Aioli

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re entertaining guests, enjoying a light dinner, or just craving something special, this dish fits the bill perfectly. Here’s why it’s a favorite:

Versatile: Great as an appetizer, main dish, or party finger food.

Budget-Friendly: Uses accessible ingredients without skimping on flavor.

Quick and Easy: Ready in under 30 minutes for when time is tight.

Customizable: Add herbs or spices to suit your mood or pantry.

Crowd-Pleasing: Crispy, flavorful, and creamy a combo that never fails.

Ingredients in Panko-Crusted Shrimp Cakes with Two-Citrus Aioli

This dish is a delightful combination of crispy shrimp cakes and a fresh citrus aioli:

Shrimp: Fresh, peeled, and deveined for juicy bites.

Panko Breadcrumbs: For that irresistible crunchy coating.

Eggs: To bind the shrimp mixture together.

Mayonnaise: The creamy base for the aioli.

Lemon and Orange: Fresh juice and zest for that bright, citrus kick.

Garlic: Adds a punch of savory flavor to the sauce.

Green Onions: For a fresh, mild onion note in the cakes.

Seasonings: Salt, pepper, and a hint of spice to bring everything together.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Heat a skillet over medium heat and add a few tablespoons of oil for frying.

Combine Ingredients: In a food processor or bowl, pulse or chop shrimp until coarsely ground. Mix with green onions, egg, and seasonings. Form into small patties and coat evenly with panko breadcrumbs.

Prepare Your Cooking Vessel: Use a large non-stick skillet or cast-iron pan with enough oil to shallow fry.

Assemble the Dish: Place shrimp cakes in the hot oil, cooking about 3-4 minutes per side until golden brown and cooked through.

Cook to Perfection: Ensure the cakes are crispy outside and tender inside without overcooking.

Finishing Touches: Mix mayonnaise with fresh lemon and orange juice and zest to create the two-citrus aioli. Serve alongside the shrimp cakes.

Serve and Enjoy: Plate the cakes with a generous dollop of aioli and garnish with extra citrus zest or fresh herbs.

Nutrition Facts:
Servings: 4
Calories per serving: 350

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve with a fresh green salad, steamed vegetables, or even on a toasted bun for a delicious shrimp burger twist.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
– Use fresh shrimp for the best flavor and texture.
– Don’t overcrowd the pan when frying to keep the cakes crispy.
– Adjust the citrus in the aioli to your taste more lemon for tartness, more orange for sweetness.
– For a spicier kick, add a pinch of cayenne or smoked paprika to the shrimp mixture.
– Make the aioli ahead and refrigerate for flavors to meld.

FAQ’s

1 Can I use frozen shrimp?
Yes, just thaw thoroughly and pat dry before using.

2 How do I keep shrimp cakes from falling apart?
Make sure the mixture is well combined and chilled before shaping.

3 Can I bake instead of frying?
Yes, bake at 400°F (200°C) for about 15 minutes, flipping halfway.

4 How long do leftovers keep?
Store in an airtight container in the fridge for up to 2 days.

5 Can I freeze shrimp cakes?
Yes, freeze uncooked cakes on a tray before transferring to a bag; cook from frozen.

6 What can I substitute for panko?
Regular breadcrumbs or crushed crackers work but may be less crispy.

7 Is the aioli dairy-free?
Yes, it’s made with mayonnaise and citrus juice.

8 Can I add herbs to the shrimp cakes?
Definitely! Parsley, cilantro, or dill all work beautifully.

9 How spicy is this recipe?
It’s mild, but you can easily add chili flakes for heat.

10 Can I make the aioli without a food processor?
Yes, just whisk mayonnaise, citrus juice, zest, and garlic together by hand.

Conclusion

Panko-Crusted Shrimp Cakes with Two-Citrus Aioli are a delicious, crunchy, and bright dish that’s quick to prepare and perfect for any occasion. Whether you’re serving them as appetizers or a main course, these shrimp cakes deliver irresistible flavor and texture with every bite. So go ahead, try this recipe you’re going to love the crispy crunch and zesty aioli combo that makes it so special!

Print