Best 3 Shrimp Cakes With Lemon Aioli Recipes

**Shrimp Cakes with Lemon Aioli: A Taste of Coastal Delights**

Indulge in a culinary journey to the seaside with our tantalizing Shrimp Cakes with Lemon Aioli, a symphony of flavors that captures the essence of coastal living. These succulent shrimp cakes, crafted with plump shrimp, aromatic herbs, and a hint of spice, are pan-fried to golden perfection, offering a crispy exterior and a tender, juicy interior that bursts with shrimpy goodness. Accompanied by a vibrant lemon aioli, a creamy sauce infused with the zest and tang of fresh lemons, these shrimp cakes elevate any occasion, from casual gatherings to elegant dinner parties. But that's not all; this versatile recipe offers a trio of additional sauces to complement the shrimp cakes, allowing you to customize your culinary experience. Dive into the creamy richness of Avocado Ranch Dressing, the spicy kick of Sriracha Mayo, or the tangy sweetness of Sweet Chili Sauce – each sauce adding a unique dimension of flavor to the shrimp cakes. Embark on a culinary adventure with our Shrimp Cakes with Lemon Aioli, a delectable dish that promises to transport your taste buds to the sun-kissed shores.

Let's cook with our recipes!

SHRIMP CAKES WITH LEMON AIOLI (VIDEO)

Shrimp Cakes with Lemon Aioli (VIDEO) image

If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 25m

Number Of Ingredients 13

Ingredients

1 lb large raw shrimp (peeled and deveined)
4 oz mozzarella cheese ((1 1/2 cups shredded))
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley (finely chopped, plus more to garnish)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1/4 cup all-purpose flour (or gluten free flour)
2 Tbsp light olive oil (or high heat cooking oil of choice)
1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove (pressed or finely minced)

Steps:

Pat dry shrimp with paper towels then dice into pea-sized pieces.*
Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Protein 21 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 233 mg, Sodium 968 mg, ServingSize 1 serving

SHRIMP CAKES WITH SPICY AIOLI SAUCE

Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

Ingredients

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

SHRIMP CAKES WITH LEMON AIOLI

Shrimp Cakes With Lemon Aioli image

These Shrimp cakes are delicious. The recipe calls for frying them, but my DIL baked them in muffin tins and they were wonderful that way, too! From NatashasKitchen.com.

Provided by Chef PotPie

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb large raw shrimp, peeled and deveined
4 ounces mozzarella cheese (1 1/2 cups shredded)
1 large egg
1/4 cup mayonnaise
2 tablespoons parsley, finely chopped plus more to garnish
1/2 teaspoon sea salt (to taste)
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup mayonnaise
1 teaspoon lemon zest
2 tablespoons lemon juice
1 garlic clove, pressed

Steps:

Shrimp Cakes:.
Pat shrimp dry with paper towels then dice into pea-sized pieces.
Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
Alternatively, place them in muffin tins sprayed with cooking spray, and bake in preheated 350F oven for 20-30 minutes, checking for doneness after 20 minutes.
Lemon Aioli Sauce:.
In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

Nutrition Facts : Calories 183.8, Fat 10.4, SaturatedFat 3.5, Cholesterol 141.3, Sodium 753.7, Carbohydrate 5.8, Fiber 0.3, Sugar 0.4, Protein 16.2

Tips:

Choose fresh, high-quality shrimp. This will make a big difference in the flavor of your shrimp cakes.
Chop the shrimp finely. This will help them bind together better in the cakes.
Use a food processor to make the shrimp paste. This will help to create a smooth, even consistency.
Be careful not to overmix the shrimp mixture. Overmixing can make the cakes tough.
Form the shrimp cakes into patties and refrigerate them for at least 30 minutes before cooking. This will help them to hold their shape better when cooking.
Cook the shrimp cakes over medium heat. This will help to prevent them from burning.
Serve the shrimp cakes with your favorite dipping sauce. Lemon aioli is a classic choice.

Conclusion:

Shrimp cakes are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from casual get-togethers to formal dinner parties. With their crispy exteriors and tender, flavorful interiors, shrimp cakes are sure to be a hit with everyone who tries them.