Crispy Shrimp Lemon Dip (Print Version)
# Ingredients:
→ Shrimp Cakes
01 -
1 tablespoon olive oil for cooking
02 -
1 lb shrimp, roughly chopped (skins off and deveined)
03 -
1 tablespoon grated lemon peel
04 -
1 egg, beaten
05 -
1/4 cup mayo
06 -
2 tablespoons chopped fresh parsley
07 -
1/2 teaspoon Old Bay seasoning
08 -
1/2 cup panko crumbs
09 -
1 tablespoon Dijon mustard
10 -
Salt and black pepper, add as desired
→ Lemon Aioli
11 -
1 teaspoon freshly grated lemon peel
12 -
1/2 cup mayo
13 -
1 teaspoon minced garlic
14 -
Salt and black pepper for seasoning
15 -
1 tablespoon squeezed lemon juice
# Instructions:
01 -
Chop up the shrimp into bite-sized bits and keep them ready to use.
02 -
Mix shrimp, crumbs, mayo, egg, mustard, parsley, lemon zest, seasoning, salt, and pepper lightly in a big bowl. Don’t mix for too long.
03 -
Make 4 even portions out of the mixture, shaping them into flat, round patties about an inch thick.
04 -
Add olive oil to a large pan and set the heat to medium.
05 -
Cook the patties for 3 to 4 minutes on each side, or until they’ve turned crispy golden brown. Place them on a paper towel to blot extra oil.
06 -
In a small bowl, stir together mayo, lemon juice, grated zest, and garlic. Add a pinch of salt and pepper until it tastes just right.
07 -
Serve the hot shrimp cakes with the aioli on the side. Garnish with parsley or lemon slices, if you’d like.
# Notes:
01 -
Pick fresh shrimp to get the best taste.
02 -
If your mix is too soft, chill it in the fridge for about 20 minutes before frying.