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–+ servings
Shrimp Cakes with Lemon Aioli

Crispy Shrimp Cakes with Lemon Aioli for a Flavor Boost

Delightful shrimp cakes paired with zesty lemon aioli, perfect for appetizers or light meals.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 20 minutes
Total Time 48 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 lb Shrimp, peeled and deveined fresh or frozen
  • 1 cup Panko breadcrumbs for extra crunch
  • 1 large Egg beaten; or 1 tbsp flaxseed meal + 3 tbsp water for vegan
  • 1/4 cup Green onions, chopped or shallots as a substitute
  • 2 cloves Garlic, minced fresh enhances flavor
  • 1 tsp Lemon zest or lime zest
  • 1 tsp Salt
  • 1/2 tsp Black pepper
For the Lemon Aioli
  • 2 tbsp Lemon juice freshly squeezed
  • 1/2 cup Mayonnaise or Greek yogurt for a lighter version

Equipment

  • Skillet
  • Mixing bowl
  • Baking sheet
  • Paper towels

Method
 

Preparation Steps
  1. Chop peeled and deveined shrimp into small pieces and set aside.
  2. Mix chopped shrimp with panko breadcrumbs, egg, green onions, garlic, lemon zest, salt, and pepper until well combined.
  3. Form the mixture into small patties, about 2-3 inches wide, and refrigerate for 20 minutes.
  4. For the aioli, mix mayonnaise, lemon juice, and salt in a small bowl until smooth and set aside.
  5. Heat oil in a pan over medium heat and fry shrimp patties for 3-4 minutes on each side until golden brown.
  6. Drain cooked shrimp cakes on paper towels and serve with lemon aioli.

Nutrition

Serving: 2cakesCalories: 350kcalCarbohydrates: 24gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 140mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Serve immediately for the best texture and flavor.

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