Shrimp Cakes with Lemon Aioli (Print Version)

# Ingredients:

→ Shrimp Cakes

01 - 1 lb shrimp, peeled, deveined, and roughly chopped
02 - 1/2 cup panko breadcrumbs
03 - 1/4 cup mayonnaise
04 - 1 egg
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon zest
08 - 1/2 teaspoon Old Bay seasoning
09 - Salt and pepper to taste
10 - 1 tablespoon olive oil, for frying

→ Lemon Aioli

11 - 1/2 cup mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon lemon zest
14 - 1 teaspoon garlic, minced
15 - Salt and pepper to taste

# Instructions:

01 - Roughly chop the shrimp into small, bite-sized pieces. Avoid mincing to maintain a good texture when cooked.
02 - In a large mixing bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper. Mix gently until well combined without overmixing.
03 - Divide the shrimp mixture into 4 equal portions. Gently shape each portion into round patties, about 1 inch thick.
04 - In a large skillet, heat the olive oil over medium heat until hot.
05 - Place the shrimp cakes into the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Flip gently to prevent breaking.
06 - Once cooked, transfer the shrimp cakes to a plate lined with paper towels to drain excess oil. Keep warm until serving.
07 - In a small bowl, mix together mayonnaise, lemon juice, lemon zest, and minced garlic. Stir until smooth and well combined.
08 - Add salt and pepper to taste. Adjust the lemon juice or zest for a stronger citrus flavor, if desired.

# Notes:

01 - For best results, use fresh shrimp and toast breadcrumbs slightly before mixing for added crunch.

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