Shrimp Cakes with Lime Cilantro Aioli. Made in much the same way as our snow crab cakes, these crunchy, delicious shrimp cakes make a fantastic starter course or a terrific lunch option served with a side salad.
With Valentines Day fast approaching, Rock Recipes has again teamed up with CBC Newfoundland and Labrador, this time to create a 3 course meal for you and your sweetheart. The recipes and recipe videos will roll out once a week leading to the big day in February.
Today we start with this delicious appetizer course inspired by Maryland crab cakes which we make here on Rock Recipes as snow crab cakes. I’ve chosen shrimp to make the crispy cakes this time, in a bit of a different and slightly more economical twist.
They are delicious served over a simple green salad where the homemade cilantro lime aioli serves not only as a tasty accompaniment to the shrimp cakes but as a dressing for the salad as well. You can make the shrimp cake mixture earlier in the day, then just roll them in the crumb mixture and take a few minutes to fry them on the night of your dinner.
Here are the links to the other two courses in this Sweetheart Dinner:
Prosciutto Pork Tenderloin Marsala
Raspberry Cream Profiteroles with Three Dipping Sauces
Take a look at the video below to see how easy it is to put this tasty appetizer together.
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- 1/2 pound coarsely chopped NOT MINCED fresh shrimp
- 1/2 cup cracker crumbs
- 2 tbsp mayonnaise
- 1/2 tsp lime zest minced
- 1 tsp Worcestershire Sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp hot sauce optional or pinch of chili flakes
- 1 egg lightly beaten
- 1 tbsp chopped cilantro
- 1/3 cup panko crumbs + 1/3 cup cracker crumbs mixed
- Approximately 2/3 cup canola oil for frying
- 1 clove garlic finely minced
- 1 tsp dijon mustard
- 1 large egg yolk
- Pinch salt
- Pinch black pepper
- ½ tsp finely minced lime zest
- 1 tablespoon lime juice
- ½ cup olive oil
- 1 tbsp chopped cilantro
Toss together the shrimp meat with the 1/2 cup cracker crumbs, mayonnaise, lime zest, Worcestershire sauce, salt, pepper, hot sauce, egg and cilantro.
Form into 6 balls by hand. Roll in the additional cracker crumb/panko crumb mixture.
Heat about a half inch of canola oil in a skillet or sate pan over medium-low heat. You want these to fry gently; they will burn quickly if the oil is too hot.
Fry until golden brown on both sides. Drain on paper towels.
Add the garlic, mustard, egg yolk, lime zest, salt, pepper and lime juice to a blender. Turn on the blender at medium to medium high speed.
Pour in the olive oil very slowly in a thin, continuous stream until the aioli thickens. Pulse in the chopped cilantro at the end. Serve over the shrimp cakes.
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