Elevate your seafood game with our Shrimp Cake with Lemon Aioli recipe, a delightful twist on traditional crab cakes. Bursting with fresh shrimp, aromatic herbs, and zesty lemon aioli, these crispy cakes offer a tantalizing burst of flavor in every bite. Perfect for a light lunch, appetizer, or elegant dinner, these shrimp cakes are sure to impress even the most discerning palates. Join us as we explore the simple steps to create this delectable dish that will have you savoring the taste of the sea.
Sensational Shrimp Cake With Lemon Aioli Recipe
Equipment
- 1 Mixing bowl
- 1 Knife
- 1 Cutting Board
- 1 Food processor
- 1 Skillet
- 1 Grater
Ingredients
- 1 pound shrimp peeled and deveined
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 2 cloves garlic minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 1 egg lightly beaten
- 1 tablespoon mayonnaise
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Begin by preparing the shrimp mixture: finely chop shrimp in a food processor, then combine with breadcrumbs, green onions, minced garlic, parsley, dill, lemon zest, egg, mayonnaise, salt, and pepper in a mixing bowl.
- Shape the mixture into patties using your hands, then place them on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
- While the shrimp cakes chill, prepare the lemon aioli by mixing together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth.
- Heat olive oil in a skillet over medium heat, then carefully add the chilled shrimp cakes, working in batches if needed to avoid overcrowding.
- Cook the shrimp cakes for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Once cooked, transfer the shrimp cakes to a serving platter and serve hot with the lemon aioli on the side for dipping.
- Garnish with additional chopped herbs or lemon zest if desired, and enjoy your delicious Shrimp Cakes with Lemon Aioli!
Notes
how can i easily devein the shrimp?
Deveining shrimp is a straightforward process. Here’s a simple method to easily devein shrimp:
- Peel the Shrimp: Start by removing the shell from the shrimp. You can leave the tail intact if desired for presentation.
- Make a Shallow Incision: Use a small, sharp knife to make a shallow incision along the back of the shrimp. This incision should run from the head end to the tail end.
- Remove the Vein: Once the incision is made, you’ll see a dark-colored vein running along the back of the shrimp. Use the tip of the knife or your fingers to lift and remove the vein.
- Rinse the Shrimp: After deveining, rinse the shrimp under cold running water to remove any remaining debris or residue.
- Pat Dry: Once deveined and cleaned, pat the shrimp dry with paper towels before using them in your recipe.
what sort of shrimp is the best for this recipe?
For the Shrimp Cake with Lemon Aioli recipe, you’ll want to use fresh or frozen raw shrimp that are large or extra-large in size. Look for shrimp that are labeled as “jumbo” or “large” with a count per pound of 16/20 or 21/25, as these sizes work well for making shrimp cakes.
It’s also important to choose shrimp that are peeled and deveined to save time during preparation. While you can certainly peel and devein the shrimp yourself, using pre-prepared shrimp makes the process much quicker and easier.
Additionally, opt for shrimp that have a sweet and mild flavor, as they will complement the other ingredients in the shrimp cakes without overpowering them. Avoid using shrimp with strong, fishy odors, as this may indicate that they are not as fresh.
Ultimately, the best shrimp for this recipe are ones that are fresh, large or extra-large in size, peeled and deveined, and have a sweet and mild flavor.