Description
Crunchy, flavorful shrimp cakes coated in a fragrant panko crust, served with a refreshing two-citrus aioli that perfectly balances tang and creaminess. These irresistible bites are great for a light dinner or appetizer that’s bursting with bright, savory notes! #ShrimpCakes #SeafoodRecipes #CitrusAioli #PankoCrust #EasyAppetizers
Ingredients
Scale
For the Shrimp Cakes
- Zest from ½ large lemon (about ¾ tsp)
- ½–1 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1–1.5 pounds tiny shrimp, squeezed dry
- ¼ cup panko
- ¼ cup Greek yogurt
For the Panko Crust
- 2 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh minced garlic
- ½ tsp black pepper (or to taste)
- ½ tsp paprika
- 1 tsp fresh rosemary, minced
- 1 cup panko breadcrumbs
For the Aioli Dipping Sauce
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- Juice from ½ lemon
- Juice from ½ Satsuma or small orange
- ½ tsp garlic powder
- ¼–½ tsp orange zest
Instructions
- Make the aioli: In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, orange juice, garlic powder, and orange zest. Cover and chill until ready to serve.
- Prepare the shrimp cake mixture: In a mixing bowl, combine shrimp, lemon zest, minced garlic, black pepper, panko, and Greek yogurt. Mix well and form into small patties.
- Make the panko crust: In a skillet, melt butter and olive oil over medium heat. Add garlic, black pepper, paprika, rosemary, and panko breadcrumbs. Stir frequently until golden and toasted. Remove from heat and let cool.
- Coat the shrimp cakes: Press each shrimp cake into the toasted panko mixture, making sure to coat all sides thoroughly.
- Cook the cakes: Heat a lightly oiled skillet over medium heat. Cook shrimp cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Serve warm: Plate the shrimp cakes and serve with chilled two-citrus aioli for dipping.
Notes
- Use very small shrimp or finely chopped shrimp for the best texture.
- Make sure to squeeze out excess moisture from shrimp to help the cakes hold together.
- The aioli can be made ahead and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg