Ingredients:

  • 450g (1 lb) raw shrimp, peeled, deveined, and roughly chopped
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill
  • 1 large egg, lightly beaten
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (optional)

Instructions:

  1. In a large bowl, gently combine the chopped shrimp, red onion, parsley, dill, egg, panko breadcrumbs, mayonnaise, Dijon mustard, lemon zest, salt, and pepper. Be careful not to overmix.
  2. Using your hands, gently form the shrimp mixture into small patties (about 2-3 inches in diameter).
  3. In a small bowl, whisk together the mayonnaise, lemon juice, minced garlic, salt, and pepper (if using). Taste and adjust seasoning as needed. Chill until serving.
  4. Heat the olive oil in a large frying pan over medium heat.
  5. Carefully place the shrimp cakes in the hot pan, ensuring not to overcrowd.
  6. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
  7. Remove the shrimp cakes from the pan and place them on a plate lined with paper towels to drain any excess oil.
  8. Serve immediately with the lemon aioli drizzled over the top, or alongside.