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

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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.