Few things say “celebration” like crisp, golden shrimp cakes paired with a bright, zesty dip, which is why Panko-Crusted Shrimp Cakes with Two-Citrus Aioli make such a dreamy treat. Packed with tender shrimp, fresh herbs, and a snappy citrus aioli, this dish balances comfort and excitement in every bite. Whether you’re hosting a fancy dinner party or looking to amp up a cozy night in, these shrimp cakes are the kind of irresistible crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
What I absolutely love about Panko-Crusted Shrimp Cakes with Two-Citrus Aioli is how every ingredient earns its place—each one adding something vibrant, crunchy, creamy, or flavorful. Gather a handful of pantry staples and some fresh seafood and citrus, and you’ll be amazed at how effortlessly it all comes together.
- Raw shrimp (1 pound, peeled, deveined, finely chopped): The star of the show, offering a meaty bite and a natural sweetness.
- Panko breadcrumbs (1/2 cup plus extra for coating): Japanese-style breadcrumbs guarantee that signature crunch—don’t skip doubling up for added crispiness.
- Mayonnaise (1/4 cup for cakes, 1/2 cup for aioli): Adds richness and keeps the shrimp cakes moist, while giving the aioli its creaminess.
- Large egg (1, lightly beaten): Ensures the cakes hold together without being dense.
- Green onions (2, finely chopped): Provides a bright, savory note and a pop of color.
- Fresh parsley (1 tablespoon, chopped): Brings a fresh, herby lift to balance the flavors.
- Dijon mustard (1 teaspoon): A punch of tang that beautifully complements the shrimp.
- Old Bay seasoning (1 teaspoon): Classic seafood seasoning for that familiar, subtle warmth.
- Garlic powder (1/2 teaspoon): Layers in mellow, aromatic depth.
- Salt (1/2 teaspoon for cakes, 1/4 teaspoon for aioli): Essential for seasoning both the mixture and the dip without overpowering.
- Black pepper (1/4 teaspoon for cakes, 1/4 teaspoon for aioli): Adds gentle heat and rounds out the flavors.
- Olive oil (2 tablespoons, for frying): Gives the cakes that irresistible golden-brown crust.
- Garlic (1 clove, minced, for aioli): Infuses the dipping sauce with bold flavor.
- Lemon juice (1 tablespoon, for aioli): The first citrus note—adds acidity and freshness.
- Orange juice (1 tablespoon, for aioli): Brightens up the aioli and pairs beautifully with shrimp.
- Lemon zest (1 teaspoon, for aioli): Intensifies the citrus flavor for a vibrant finish.
- Orange zest (1 teaspoon, for aioli): Lends a sweet, aromatic twist to the aioli.
How to Make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli
Step 1: Mix the Shrimp Cake Ingredients
Begin by gathering everything for the shrimp cakes in a large mixing bowl: your chopped shrimp, the panko breadcrumbs (reserve extra for coating), mayonnaise, beaten egg, green onions, parsley, mustard, Old Bay, garlic powder, salt, and pepper. Use a spatula or your hands to mix just until combined—overmixing can make the cakes tough. You want a textured, cohesive mixture where the shrimp pieces still stand out.
Step 2: Shape and Coat the Shrimp Cakes
Divide the mixture into eight equal portions and gently form each one into a patty, about half an inch thick. Pour extra panko breadcrumbs into a shallow dish and coat each patty on both sides, pressing lightly so the crumbs adhere. This extra layer ensures every bite of these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli has a perfect crunch.
Step 3: Fry the Shrimp Cakes
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, carefully lay the shrimp cakes in the pan (in batches if necessary, so you don’t overcrowd them). Cook for three to four minutes per side, flipping gently when golden and crispy. They’re ready when the centers turn opaque and each cake is deeply golden outside. Transfer them to a plate lined with paper towels to drain.
Step 4: Make the Two-Citrus Aioli
In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, orange juice, lemon zest, orange zest, salt, and black pepper until the mixture is creamy and smooth. This aioli is all about bold, balanced flavor—the two types of citrus make it zippy and bright, perfect for pairing with savory shrimp cakes. Chill in the fridge until you’re ready to serve.
Step 5: Serve and Enjoy
Arrange your hot, crisp shrimp cakes on a platter or individual plates with a generous dollop of the Two-Citrus Aioli. Whether you’re serving as an appetizer or a light main, get ready for a chorus of “wow” from everyone at the table.
How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli
Garnishes
Garnish is where you can truly let your personality shine. I love scattering a little extra chopped parsley or green onion over the top for a fresh, bright look. A few paper-thin lemon slices or twists of orange peel add color and hint at the flavors inside the aioli. Don’t forget a final sprinkle of flaky salt—tiny details matter!
Side Dishes
For a party platter, pile the Panko-Crusted Shrimp Cakes with Two-Citrus Aioli alongside a crisp, shaved fennel and orange salad for refreshing crunch. Or, serve them on a bed of mixed greens for a light lunch. Even roasted asparagus, a fresh slaw, or simple buttered corn will round out the meal perfectly.
Creative Ways to Present
Feeling playful? Miniaturize the shrimp cakes and serve them as sliders on mini brioche buns with a drizzle of aioli. Or layer one or two cakes atop a spoonful of the aioli in small glasses for a dramatic appetizer. You can also tuck them into lettuce cups with extra citrus slices for a fun, hands-on approach.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), simply let the shrimp cakes cool to room temperature first. Store them in a single layer in an airtight container, with parchment between layers to keep them from sticking. The aioli can also be stored in a small airtight container. Both will stay fresh in the fridge for up to two days.
Freezing
You can absolutely freeze these shrimp cakes for easy future meals. Lay unfried, shaped cakes on a baking sheet and freeze solid before transferring them to a freezer bag. They’ll keep for up to two months. The aioli, however, is best enjoyed fresh—its citrus flavors and creamy texture may not rebound well from freezing.
Reheating
To reheat, warm the shrimp cakes in a 350°F oven for 10 to 12 minutes, or until heated through and crisp. Avoid using the microwave, as they can go soggy—the oven restores their irresistible crunch. Serve with fresh aioli to recapture that right-out-of-the-skillet magic.
FAQs
Can I use pre-cooked shrimp for this recipe?
For the best texture and flavor, start with raw shrimp. Pre-cooked shrimp tends to get rubbery and won’t bind as well in the cakes. If you only have pre-cooked on hand, pulse them just a couple of times in a food processor and be careful not to overmix.
What’s the difference between regular breadcrumbs and panko?
Panko breadcrumbs are flakier and lighter than traditional breadcrumbs, creating a more airy, crunchy crust for these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli. They really make the difference between a good shrimp cake and a truly great one!
Can I make the shrimp cakes ahead of time?
Yes, you can shape the cakes a day ahead and store them, covered, in the refrigerator. When ready to cook, simply coat them in panko and fry—they’ll turn out beautifully and save you valuable prep time.
Is there a substitute for Old Bay seasoning?
If you don’t have Old Bay, a mix of paprika, celery salt, and a pinch of cayenne will give you similar warmth and flavor. You can always amp up your favorite spices to personalize the blend!
What should I do if the mixture seems too wet to shape?
If your shrimp mixture feels too loose, add an extra tablespoon or two of panko at a time until it holds together. Chilling the mixture in the fridge for 30 minutes can also help it firm up for easy shaping.
Final Thoughts
Once you try these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli, you might just start making up reasons to share them. They’re crisp, flavor-packed, and unexpectedly easy—an instant classic for any seafood lover. I can’t wait for you to give them a try and make them your own!
Print
Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 shrimp cakes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American, Seafood
- Diet: Non-Vegetarian
Description
Delight in the crispy goodness of Panko-Crusted Shrimp Cakes with a zesty Two-Citrus Aioli. These flavorful seafood patties are perfect for appetizers or a light meal.
Ingredients
For the shrimp cakes:
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup panko breadcrumbs plus extra for coating
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for frying
For the two-citrus aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, prepare the shrimp cakes: Combine shrimp, panko, mayonnaise, egg, green onions, parsley, Dijon mustard, Old Bay, garlic powder, salt, and pepper. Shape into patties and coat with panko. Fry until golden brown.
- Make the two-citrus aioli: Whisk together mayonnaise, garlic, lemon juice, orange juice, lemon zest, orange zest, salt, and pepper. Chill and serve with the shrimp cakes.
Notes
- Shrimp cakes can be prepared ahead and refrigerated for up to 24 hours.
- For extra crispiness, opt for Japanese-style panko breadcrumbs.
- Enjoy as an appetizer or atop a salad for a light meal.
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