Ingredients:

  • 1 pound (450g) raw shrimp, peeled and deveined (medium to large size)
  • 1/4 cup (30g) panko breadcrumbs
  • 1/4 cup (30g) all-purpose flour
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon lemon zest
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil, for cooking
  • 1/2 cup (120ml) mayonnaise (full-fat is recommended for richness)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon finely chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pulse shrimp in a food processor until coarsely chopped (or finely chop by hand). Be careful not to over-process into a paste.
  2. In a large bowl, combine chopped shrimp, panko, flour, egg, parsley, dill, red onion, lemon zest, Old Bay, red pepper flakes (if using), salt, and pepper. Mix gently until just combined.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
  4. Gently form the shrimp mixture into small patties (about 2-3 inches in diameter).
  5. In a small bowl, whisk together mayonnaise, lemon juice, chives, minced garlic, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed. Refrigerate until ready to serve.
  6. Heat olive oil in a skillet over medium heat. Carefully place the shrimp cakes in the hot oil, being careful not to overcrowd the pan.
  7. Cook for about 3-4 minutes per side, or until golden brown and cooked through.
  8. Serve the shrimp cakes immediately with the lemon aioli alongside.