VIDEO RECIPE: Shrimp Cakes with Lime Cilantro Aioli
Shrimp Cakes with Lime Cilantro Aioli - Made in much the same way as our crab cakes, these crunchy, delicious shrimp cakes make a fantastic starter course or a terrific lunch option served with a side salad.
Course
Appetizer
Cuisine
American
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings15mini cakes or 6 appetizer sized cakes
Calories127kcal
AuthorBarry C. Parsons
Ingredients
For the Shrimp Cakes
1/2poundcoarsely choppedNOT MINCED fresh shrimp
1/2cupcracker crumbs
2tbspmayonnaise
1/2tsplime zestminced
1tspWorcestershire Sauce
1/4tspsalt
1/4tsppepper
2tsphot sauceoptional or pinch of chili flakes
1egglightly beaten
1tbspchopped cilantro
1/3cuppanko crumbs + 1/3 cup cracker crumbs mixed
Approximately 2/3 cup canola oil for frying
For the Lime Cilantro Aioli
1clovegarlic finely minced
1tspdijon mustard
1large egg yolk
Pinchsalt
Pinchblack pepper
½tspfinely minced lime zest
1tablespoonlime juice
½cupolive oil
1tbspchopped cilantro
Instructions
To prepare the Shrimp Cakes
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.
To prepare the Lime Cilantro Aioli
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.