Easy Shrimp Cakes: 5-Ingredient Zest! (Ready in 20 Minutes)
Table of Contents
- Easy Shrimp Cakes: Your New Go-To Recipe!
- Why You’ll Love These 5-Ingredient Zest Shrimp Cakes
- Gather Your 5 Simple Ingredients
- How to Make Easy Shrimp Cakes: Step-by-Step
- Tips for the Best Shrimp Cakes Every Time
- Serving Suggestions & Pairings
- Variations to Customize Your Shrimp Cakes
- Frequently Asked Questions (FAQs)
Get ready to discover your new favorite appetizer or light meal with this incredible recipe for Easy Shrimp Cakes with Lemon Aioli. These delightful cakes, featuring a vibrant lemon aioli, are incredibly simple to make and burst with fresh flavor. You’ll be amazed at how quickly you can whip up a batch.
Easy Shrimp Cakes: Your New Go-To Recipe!
Craving something delicious and quick? These Easy Shrimp Cakes are the answer. They’re perfect for a busy weeknight dinner or an impressive last-minute appetizer.
Made with just a handful of ingredients, they deliver maximum flavor with minimal effort. Pair them with a zesty lemon aioli for an unforgettable experience.
Why You’ll Love These 5-Ingredient Zest Shrimp Cakes
There are so many reasons to adore this recipe! First, it’s incredibly fast, going from prep to plate in about 20 minutes. Second, it uses only 5 core ingredients, making grocery shopping a breeze.
These shrimp cakes are light, flavorful, and a healthier alternative to many fried options. Plus, the bright lemon aioli adds a fantastic creamy tang that beautifully complements the delicate shrimp.
Gather Your 5 Simple Ingredients
You’ll be surprised how few ingredients you need for such a delicious outcome!
- 1 pound raw shrimp, peeled, devined, and tails removed
- 1/4 cup mayonnaise (for the cakes)
- 2 tablespoons fresh lemon juice (divided)
- 1/2 cup panko breadcrumbs
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Salt and black pepper to taste
- Olive oil for pan-frying
For the Lemon Aioli:
- 1/2 cup mayonnaise (good quality recommended)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Pinch of salt and pepper
How to Make Easy Shrimp Cakes: Step-by-Step
Step 1: Prep Your Shrimp for Perfection
- Roughly chop about two-thirds of the shrimp into small pieces. For the remaining one-third, finely mince them or pulse briefly in a food processor (do not over-process into a paste!).
- In a medium bowl, combine the chopped and minced shrimp. Add 1/4 cup mayonnaise, 1 tablespoon fresh lemon juice, panko breadcrumbs, chopped parsley, and a pinch of salt and pepper.
- Mix gently until just combined. Be careful not to overmix, as this can make the cakes tough.
Step 2: Form and Pan-Fry to Golden Brown
- Form the shrimp mixture into small patties, about 1-inch thick and 2-3 inches in diameter. You should get 8-10 cakes.
- Heat a drizzle of olive oil in a large non-stick skillet over medium heat.
- Carefully place the shrimp cakes into the hot skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
- While the cakes are cooking, prepare the lemon aioli: In a small bowl, whisk together the 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, minced garlic, and a pinch of salt and pepper.
- Serve the hot Easy Shrimp Cakes immediately with a dollop of fresh lemon aioli and a sprinkle of extra parsley if desired.
Tips for the Best Shrimp Cakes Every Time
Don’t overcrowd the pan when frying; this allows for even browning and prevents steaming. Use fresh, high-quality shrimp for the best flavor. For an extra kick, a pinch of red pepper flakes can be added to the mixture.
Make sure your skillet is properly preheated before adding the cakes. This helps create a nice crust. You can find more helpful cooking tips here for general kitchen success.
Serving Suggestions & Pairings
These Easy Shrimp Cakes are incredibly versatile! Serve them as an appetizer, a slider on small buns, or as a light lunch with a side salad. They also pair wonderfully with a crisp white wine, such as Sauvignon Blanc.
For a complete meal, consider serving them alongside roasted asparagus or a refreshing cucumber salad. For other quick appetizers, check out our post on Read our in-depth guide here.
Variations to Customize Your Shrimp Cakes
Feel free to get creative with your Easy Shrimp Cakes! Add a dash of old bay seasoning or a pinch of cayenne pepper for a little spice. Finely chopped chives or dill can also be incorporated for different herbal notes.
For an Asian-inspired twist, add a tiny bit of grated ginger and a splash of soy sauce to the shrimp mixture, and serve with a sriracha mayonnaise. The possibilities are endless!
F.A.Q
Can I bake these shrimp cakes instead of pan-frying?
Yes, you can! Preheat your oven to 400°F (200°C). Place the formed cakes on a parchment-lined baking sheet and bake for 12-15 minutes, flipping halfway through, until golden brown and cooked through.
Can I prepare the shrimp cake mixture ahead of time?
Absolutely! You can prepare the mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. Form and cook just before serving for the freshest results.
What if I don’t have fresh lemon juice for the aioli?
While fresh is always best, you can use bottled lemon juice in a pinch. Start with slightly less and taste, adjusting as needed, as bottled juice can sometimes be more concentrated.