Go Back
–+ servings
Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe

Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Delight

Discover the vibrant flavors of Panko-Crusted Shrimp Cakes with Two-Citrus Aioli, a delightful dish perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 pound Chopped Shrimp Well-dried for best texture
  • 1 cup Panko Breadcrumbs Substitute gluten-free if needed
  • 1/2 cup Mayonnaise Greek yogurt is a lighter alternative
  • 1 large Egg Use flax egg for egg-free diets
  • 1 tablespoon Dijon Mustard Yellow mustard works if unavailable
  • 1/4 cup Fresh Parsley/Cilantro Use dried herbs at 1/3 amount
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • to taste Salt & Pepper Essential for seasoning
  • 1/4 cup Flour For dusting; use gluten-free if needed
For the Citrus Aioli
  • 1/2 cup Mayonnaise Can substitute with sour cream or yogurt
  • 1 tablespoon Lemon Juice Freshly squeezed for best flavor
  • 1 tablespoon Orange Juice Freshly squeezed for best flavor
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Orange Zest
  • 1/2 teaspoon Dijon Mustard Optional for added flavor
  • to taste Salt & Pepper Adjust according to preference

Equipment

  • mixing bowl
  • Skillet
  • Parchment paper
  • Measuring Cups
  • measuring spoons
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, and Dijon mustard. Stir in parsley or cilantro, garlic powder, paprika, salt, and pepper until well incorporated.
  2. Shape the shrimp mixture into small cakes about 2-3 inches in diameter, producing roughly 8 to 10 cakes. Place them on a parchment-lined tray.
  3. Lightly dust each cake on both sides with flour, shaking off excess to ensure a golden crust.
  4. Heat oil in a large skillet over medium heat until shimmering. Carefully add shrimp cakes in batches, frying for about 3-4 minutes on each side until golden brown.
  5. Transfer fried shrimp cakes to a plate lined with paper towels to drain excess oil.
  6. In a small bowl, whisk together mayonnaise, lemon juice, orange juice, zest, and a hint of Dijon mustard. Adjust seasoning to taste.
  7. Serve the warm shrimp cakes drizzled with citrus aioli or on the side for dipping.

Nutrition

Serving: 2cakesCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, ensure shrimp is thoroughly dried before mixing. Bake or pan-fry for healthier cooking methods.

Tried this recipe?

Let us know how it was!