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Shrimp Cakes with lime aioli photo close up photo of 2 shrimp cakes on a bed of greens

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 Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 15 mini cakes or 6 appetizer sized cakes
Calories 127 kcal
Author Barry C. Parsons

Ingredients

For the Shrimp Cakes

  • 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

For the Lime Cilantro Aioli

  • 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

Instructions

To prepare the Shrimp Cakes

  1. Toss together the shrimp meat with the 1/2 cup cracker crumbs, mayonnaise, lime zest, Worcestershire sauce, salt, pepper, hot sauce, egg and cilantro.
  2. Form into 6 balls by hand. Roll in the additional cracker crumb/panko crumb mixture.
  3. 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.
  4. Fry until golden brown on both sides. Drain on paper towels.

To prepare the Lime Cilantro Aioli

  1. 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.
  2. 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.