Shrimp Cakes with Honey Lemon Aioli
These shrimp cakes are toasty and crisp on the outside, and moist and flavorful on the inside. Packed with shrimp, bell peppers, and chives, the seared cakes are topped with a creamy blend of mayo, lemon, and honey.
We start with cooked shrimp, so these shrimp cakes are quick and easy to prepare. To save money, look for cooked shrimp in the freezer section of your grocery store. Often, the smaller the shrimp, the less expensive per pound. You can also purchase raw shrimp and cook them yourself. To do that, drop the cleaned/deveined/tailed shrimp into boiling water and cook for 2 minutes, until opaque and cooked through.
Can you make these shrimp cakes in advance? Yes! The shrimp cakes and aioli can both be assembled in advance and refrigerated for 24 hours. Cook the shrimp cakes just before serving.
You will love this combination of flavors! The shrimp is juicy and sweet, the bell peppers are slightly smoky, the chives are fresh and grassy, and the mayonnaise mixture is tart, sweet, and creamy. Each bite delivers creaminess and crunch!
Shrimp Cakes with Honey Lemon Aioli
Ingredients
For the Shrimp Cakes
- 1 pound cooked shrimp, tails removed
- 1/4 cup panko breadcrumbs
- 1/4 cup diced red bell pepper
- 1 tablespoon chopped fresh chives, plus more for serving
- 1 large egg
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
For the Honey Lemon Aioli
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon honey
Equipment
Instructions
- Place the shrimp in a food processor and pulse until coarsely chopped. Add the breadcrumbs, bell pepper, chives, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and pulse on and off until blended (you should be able to squeeze a small amount and it will hold its shape).
- Form the mixture into 4 patties, each about 1-inch thick.
- Heat the oil in a large skillet over medium-high heat. Add the shrimp patties and cook for 4 to 5 minutes per side, until golden brown and cooked through.
- To make the aioli, whisk together all ingredients until blended. Season to taste with salt and black pepper.
- Spoon the lemon aioli over the shrimp cakes and garnish with fresh chives.