I absolutely love making Shrimp Cakes with Garlic Aioli Recipe. Every time I prepare them, the kitchen fills with a savory, slightly sweet aroma that makes my mouth water. These shrimp cakes are tender, juicy, and perfectly crispy on the outside. Paired with a creamy garlic aioli, they’re always a hit whether I serve them for a weeknight dinner or a party appetizer.
I can honestly say, once you try this recipe, you’ll be craving seconds just like I do! You can also enjoy similar fresh flavors in a Cucumber and Heirloom Tomato Salad with Red Onions Recipe for a light and refreshing side.
Ingredients
Here’s what you need to make these flavorful shrimp cakes and garlic aioli sauce:
- 1 lb Shrimp – peeled, deveined, and finely chopped for a tender texture. Fresh shrimp works best.
- 2 Whole Eggs – beaten, to help bind the shrimp cakes together.
- 3 tbsp Panko Breadcrumbs – gives a light, crunchy texture. Use fresh, not stale.
- 2 Stalks Green Onions – chopped, adds a mild onion flavor and freshness.
- 1 tsp Soy Sauce – low-sodium preferred for a balanced umami flavor.
- 3 tbsp Mayonnaise – I like Japanese Kewpie Mayo, but regular mayo works too.
- 1 tbsp Olive Oil – for frying; extra virgin brings a subtle richness.
- 1/4 Cup Mayonnaise – for the garlic aioli sauce.
- 1 tsp Lemon Juice – freshly squeezed, brightens up the aioli.
- 1 Clove Garlic – grated for a fragrant, garlicky sauce.
Note: Several servings can be made from this quantity depending on size of cakes.
Variations
You can switch things up to suit different tastes or dietary needs:
- Use canned crab meat instead of shrimp for crab cakes.
- Swap mayonnaise with a vegan alternative for a dairy-free version.
- Add finely chopped herbs like parsley or cilantro for a fresh twist.
- Incorporate a dash of chili flakes into the shrimp mixture for a spicy kick. You might also enjoy a hearty option like Steak Crostini with Creamy Horseradish Sauce and Caramelized Onions Recipe for a more indulgent side.
Cooking Time
Here’s the time you’ll spend preparing this dish:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Mixing Bowl – to combine all ingredients evenly.
- Skillet or Frying Pan – for cooking the shrimp cakes to golden perfection.
- Grater or Garlic Press – to grate garlic for the aioli.
- Spatula – for flipping the cakes gently without breaking.
How to Make Shrimp Cakes with Garlic Aioli
Prepare the Garlic Aioli
Start by mixing grated garlic, mayonnaise, and lemon juice in a small bowl. I like to let it sit for a few minutes so the flavors blend beautifully.
Mix the Shrimp Cake Ingredients
Chop the shrimp finely and combine with eggs, mayonnaise, soy sauce, green onions, and panko in a mixing bowl. Make sure everything is evenly incorporated for the best texture.
Cook the Shrimp Cakes
Heat olive oil in a skillet over medium heat. Add spoonfuls of the mixture and cook for 2-3 minutes per side until golden brown. Transfer to a plate and serve immediately with garlic aioli.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks make these shrimp cakes even more delicious:
- I always avoid overcrowding the pan to keep them crispy.
- Let the cakes cook undisturbed for a few minutes before flipping.
- Using fresh shrimp makes a noticeable difference in flavor and texture.
- Serve immediately after frying; leftover cakes tend to lose crispiness.
How to Serve Shrimp Cakes with Garlic Aioli
These shrimp cakes shine when presented thoughtfully:
- Serve on a platter with a dollop of garlic aioli on the side.
- Garnish with fresh herbs like parsley or chives for color.
- Pair with a simple salad or pickled vegetables for a balanced appetizer.
- Arrange neatly on small plates for parties to make them look elegant.
Nutritional Information
Here’s a quick snapshot of what’s in each serving:
- Calories: ~250 kcal per 2 cakes
- Protein: 18g
- Carbohydrates: 8g
- Fat: 16g
Make Ahead and Storage
Storing
Shrimp cakes can be stored in an airtight container in the fridge for up to 2 days. I usually refrigerate the aioli separately.
Freezing
You can freeze uncooked shrimp cakes for up to 1 month. Thaw in the fridge before cooking to maintain their texture.
Reheating
Reheat gently in a skillet or oven to retain crispiness. I avoid microwaving as it can make the cakes soggy.
Why You’ll Love This Recipe
Here’s why this shrimp cake recipe is a winner:
- Quick and easy: Only 20 minutes from prep to plate.
- Flavor-packed: Japanese-inspired seasonings make every bite savory and satisfying.
- Versatile: Perfect as an appetizer, snack, or light dinner.
- Customizable: Swap seafood or add herbs for personal taste.
- Crowd-pleaser: Crispy outside, tender inside, paired with creamy garlic aioli – everyone loves them!
These shrimp cakes with garlic aioli are one of my favorite go-to recipes. They’re fast, flavorful, and versatile enough to impress at any occasion. I promise, once you make them, they’ll become a staple in your kitchen too!