Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 cup breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 green onions, finely chopped
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup mayonnaise (for aioli)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
Instructions
- In a large bowl, chop the shrimp into small pieces and add them to the bowl.
- Add breadcrumbs, mayonnaise, Dijon mustard, green onions, beaten egg, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the mixture into small patties, about 2 inches wide.
- In a large skillet, heat vegetable oil over medium heat.
- Carefully place the shrimp cakes in the skillet, cooking for about 3-4 minutes on each side until golden brown and crispy.
- While the shrimp cakes are cooking, prepare the lemon aioli by mixing together mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl.
- Once the shrimp cakes are cooked, remove them from the skillet and drain on paper towels.
- Serve the shrimp cakes warm with the lemon aioli on the side.
Notes
- For extra flavor, add chopped herbs like parsley or cilantro to the shrimp mixture.
- These cakes can be made ahead of time and frozen for later use.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 120 mg