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 flavor and color, it's a party on the palate.

Course Appetizer, Main Course

Cuisine American

Keyword cooked shrimp, easy, honey, lemon, quick and easy, shrimp, shrimp cakes

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 434kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition