Ingredients:

  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1/2 cup (60g) breadcrumbs, preferably panko
  • 1 large egg, beaten
  • 2 tablespoons (30ml) mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon (15g) fresh parsley, chopped
  • 1 teaspoon (5g) Dijon mustard
  • 1 teaspoon (5g) Old Bay seasoning
  • Salt & pepper, to taste
  • 1/2 cup (120ml) mayonnaise for the aioli
  • 1 clove garlic, minced
  • Zest of 1 lime
  • 1 tablespoon (15ml) lime juice
  • Salt, to taste
  • Vegetable oil for frying

Instructions:

  1. Coarsely chop the shrimp and set aside.
  2. In a bowl, combine shrimp, breadcrumbs, beaten egg, mayonnaise, green onions, parsley, mustard, Old Bay seasoning, salt, and pepper. Mix until combined.
  3. Shape the mixture into small patties, about 2-3 inches in diameter.
  4. Place formed cakes on a lined tray and refrigerate for at least 30 minutes to firm up.
  5. In a small bowl, combine mayonnaise, minced garlic, lime zest, lime juice, and salt. Mix well and refrigerate until ready to serve.
  6. Heat oil in a frying pan over medium heat. Fry the cakes for about 3-4 minutes on each side, or until golden brown.
  7. Remove cakes and drain on paper towels.
  8. Plate the shrimp cakes and drizzle with lime aioli.