Description
Panko-Crusted Shrimp Cakes are crispy on the outside and tender on the inside, made with fresh shrimp and coated in crunchy panko breadcrumbs. Served with a zesty two-citrus aioli, they make a perfect appetizer or light meal.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs, plus extra for coating
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Oil for frying
- For Two-Citrus Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Chop shrimp finely or pulse in a food processor until coarsely ground.
- In a bowl, combine shrimp, 1/2 cup panko, mayonnaise, beaten egg, green onions, parsley, Dijon mustard, lemon zest, salt, and pepper. Mix well.
- Form mixture into 8 small patties and coat each lightly with extra panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and cooked through.
- For the aioli, whisk together mayonnaise, lemon juice, orange juice, garlic, salt, and pepper until smooth.
- Serve shrimp cakes warm with a side of two-citrus aioli for dipping.
Notes
- Use fresh or thawed shrimp for best texture.
- For a healthier option, bake the shrimp cakes at 375°F (190°C) for 15 minutes, flipping halfway.
- Add a pinch of cayenne pepper for a spicy kick in the shrimp mixture.
Nutrition
- Serving Size: 1 shrimp cake with aioli
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 160mg
Keywords: shrimp cakes, panko crusted shrimp, seafood appetizer, citrus aioli, crispy shrimp patties