As the sun sets and the kitchen begins to glow, there’s a certain joy in realizing dinner can be both quick and delicious. Imagine biting into a warm shrimp cake, the crispy panko crust cracking open to reveal tender, zesty shrimp nestled inside. This isn’t just any meal; it’s a celebration of sustainable seafood and the incredible flavors that come from the bounty of our shores.
After discovering this delightful recipe, I knew it would become a staple in our home—a perfect fit for outings with friends or cozy evenings in. These shrimp cakes, complemented by a zesty aioli dipping sauce, transform any gathering into a culinary adventure. The versatility of this dish also allows for fun experimentation; whether you source your shrimp from the pristine waters of Oregon or opt for fresh catches from the North Atlantic, you’re bound to impress. So, roll up your sleeves and let’s bring a touch of coastal charm to your dinner table!
Why are panko crusted shrimp cakes irresistible?
Crispy Perfection: The panko breadcrumbs create a tantalizing crunch that contrasts beautifully with the tender shrimp inside.
Quick & Easy: With simple ingredients and straightforward steps, you can whip these up in no time, making them a perfect weeknight dinner or appetizer.
Flavorful Fusion: The zesty aioli perfectly complements the shrimp cakes, with a burst of brightness from lemon and garlic.
Sustainable Delight: Using eco-friendly shrimp promotes mindful eating while contributing to delicious, fresh meals.
Versatile Variation: Easily switch up the protein or customize with fresh herbs for a unique spin every time you make them!
Panko Crusted Shrimp Cakes Ingredients
For the Shrimp Cakes
- Zest from ½ large lemon – Adds brightness and depth to the shrimp cakes. Substitution: Use lime zest for a tropical twist.
- Fresh ground black pepper (½-1 tsp) – Provides essential seasoning. Adjust according to personal spice preference.
- Garlic (2 cloves, minced) – Enhances flavor with aromatic notes. Can substitute with garlic powder (1 tsp) in a pinch.
- Tiny shrimp (1-1.5 pounds, squeezed dry) – The main protein with tender and briny flavor. Ensure shrimp are sustainable; can substitute with pre-cooked diced crab.
- Panko breadcrumbs (¼ cup for the cakes, 1 cup for crust) – Adds crunch and texture. Regular breadcrumbs can substitute, but will offer a different texture.
- Greek yogurt (¼ cup for cakes, ¼ cup for aioli) – Adds creaminess and moisture. Plain yogurt or sour cream can be used in place.
- Butter (2 tbsp) – For richness in the crust. Can use olive oil for a dairy-free option.
- Extra virgin olive oil (1 tbsp) – Adds flavor and helps brown the panko. Can be replaced by any neutral oil.
- Paprika (½ tsp) – Provides color and mild flavor. Cayenne can be used for heat.
- Fresh rosemary (1 tsp, minced) – Adds herbal notes. Dried rosemary can be used, but reduce to ½ tsp.
For the Zesty Aioli
- Mayonnaise (¼ cup) – Enriches the aioli for creaminess. Can substitute with vegan mayo for a plant-based option.
- Juice from ½ lemon and ½ Satsuma/orange – Balances the richness of the aioli with acidity. Use white vinegar if citrus is unavailable.
- Garlic powder (½ tsp) – Complementary seasoning in the aioli. Fresh garlic can be used but may alter the texture.
Embrace the joy of cooking with these panko crusted shrimp cakes as you gather your fresh ingredients and prepare for a delightful culinary experience!
How to Make Panko Crusted Shrimp Cakes
-
Preheat oven: Begin by preheating your oven to 450°F (232°C). This will ensure that your shrimp cakes cook evenly and develop a crispy texture.
-
Make the aioli: In a medium bowl, combine ¼ cup of Greek yogurt, ¼ cup of mayonnaise, the juice from your lemon and Satsuma, garlic powder, and orange zest. Mix well and refrigerate until you’re ready to serve.
-
Prepare shrimp cakes: In a large bowl, mix the zest from half a lemon, fresh ground black pepper, minced garlic, squeezed shrimp, panko breadcrumbs, and Greek yogurt. Once combined, form the mixture into patties about 3 inches wide and ¾ inch thick. Set these aside on paper towels or a rack.
-
Prepare panko crust: In a sauté pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat. Toss in the panko breadcrumbs along with garlic, paprika, rosemary, and black pepper. Stir until the panko is lightly browned (about 3-4 minutes). Allow it to cool slightly.
-
Coat shrimp cakes: Take each cake and dredge it in the prepared panko mixture, gently pressing to ensure the crumbs stick well.
-
Bake: Transfer the coated shrimp cakes to an oiled baking pan. Bake them in the preheated oven for about 15-18 minutes, flipping midway, until they are golden brown and cooked through.
-
Serve hot: Once the shrimp cakes are ready, serve them hot with the zesty aioli on the side for dipping.
Optional: Garnish with fresh herbs or lemon wedges for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Panko Crusted Shrimp Cakes
Chill Before Baking: Allow the formed patties to chill for at least 30 minutes. This helps them hold their shape and prevents crumbling during baking.
Watch the Crust: Keep an eye on the panko crust while baking. If it starts to brown too quickly, reduce the oven temperature slightly to avoid burning.
Sustainable Choices: Always opt for sustainable shrimp to support eco-friendly practices. Checking seafood sourcing can make a big difference to the environment.
Mix It Up: Don’t hesitate to personalize your shrimp cakes! Add fresh herbs like cilantro or parsley for extra flavor or try using crab for a variation of panko crusted shrimp cakes.
Serving Recommendations: Pair your shrimp cakes with a fresh salad or serve them on a bed of arugula to elevate your meal experience.
Panko Crusted Shrimp Cakes Variations
Feel free to make these shrimp cakes your own with delicious twists and substitutions that excite your palate!
- Seafood Swap: Replace the shrimp with diced crab or even finely chopped scallops for a different seafood delight. Try mixing in a touch of dill for an added flavor boost.
- Veggie Version: For a vegetarian alternative, swap in mashed sweet potatoes or finely chopped mushrooms to create a hearty cake without the seafood. They’ll surprise you with their savory depth!
- Gluten-Free Crunch: Use gluten-free panko or crushed cornflakes instead of regular panko for a delightful crunch that caters to gluten sensitivities. Plus, the texture will still be wonderfully crispy!
- Spice it Up: Add a pinch of cayenne pepper or diced jalapeños to the shrimp mixture for a spicy kick that elevates the flavor profile. These little additions can truly ignite your meal!
- Dairy-Free Delight: Substitute the Greek yogurt and mayonnaise with silken tofu blended until creamy for a pure plant-based aioli that maintains the original dish’s smooth texture.
- Herb Infusion: Enhance the flavor by adding fresh herbs such as cilantro, parsley, or dill to the shrimp mixture, allowing for a fragrant twist that harmonizes beautifully with the shrimp.
- Lemon Zing: Incorporate some lemon zest not just in the cakes but also in the aioli for an extra burst of citrus that adds vibrancy to every bite.
- Crispy Layers: Experiment with different types of breadcrumbs, like crushed potato chips or even toasted coconut flakes, for an unexpected but delightful texture on the crust!
Let your creativity shine, and enjoy the many delicious paths you can take with these panko crusted shrimp cakes!
What to Serve with Panko Crusted Shrimp Cakes?
Elevate your dining experience with these delightful pairings that beautifully complement the enticing flavors of your shrimp cakes.
- Garden Salad: A crisp garden salad with mixed greens and a zesty vinaigrette refreshes your palate, enhancing the richness of the shrimp cakes.
- Garlic Butter Asparagus: Tender asparagus drizzled with garlic butter adds a seasonal freshness that complements the crispy texture of the shrimp cakes.
- Coconut Rice: The subtle sweetness of coconut rice balances the savory elements, creating a delightful harmony of flavors with each bite.
- Sautéed Spinach: Lightly sautéed spinach with a sprinkle of lemon juice adds an earthy touch and crunchy texture that pairs wonderfully with the shrimp cakes.
- Roasted Sweet Potatoes: Their natural sweetness and creamy texture contrast beautifully with the panko crust while adding a touch of heartiness to the meal.
- White Wine Spritzer: A refreshing white wine spritzer, with its bubbly and crisp notes, brings a celebratory feel to your dining table alongside the savory shrimp cakes.
- Citrus Quinoa Salad: Bold citrus flavors enhance the zesty notes in the aioli, while quinoa adds texture and nutrition to round out your meal.
- Fruit Sorbet: For dessert, a light and refreshing fruit sorbet cleanses the palate after the savory shrimp cakes and leaves a satisfying sweetness to finish.
How to Store and Freeze Panko Crusted Shrimp Cakes
Fridge: Store leftover panko crusted shrimp cakes in an airtight container for up to 2 days to maintain freshness and flavor.
Freezer: For longer storage, freeze the cakes before baking. Place them in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months.
Reheating: When ready to enjoy, bake from frozen at 425°F (220°C) for about 20-25 minutes, or until heated through and crispy.
Thawing: If you prefer to thaw, let the frozen shrimp cakes sit in the fridge overnight before reheating for the best texture.
Make Ahead Options
These panko crusted shrimp cakes are perfect for busy weeknights when you want a homemade meal with minimal stress! You can prepare the shrimp cake patties up to 24 hours in advance; simply form them and refrigerate them on a parchment-lined tray. The aioli can also be made ahead of time and stored in the refrigerator for up to 3 days. To maintain the quality, make sure the shrimp cakes are covered or tightly wrapped to prevent drying out. When you’re ready to serve, just dredge them in the panko mixture and bake as directed, ensuring you flip them halfway through for even browning. Enjoy delicious, restaurant-quality shrimp cakes with ease!
Panko Crusted Shrimp Cakes Recipe FAQs
What kind of shrimp should I use for panko crusted shrimp cakes?
Absolutely! For the best flavor and sustainability, I recommend using Oregon pink shrimp. Look for shrimp that are labeled as sustainable, as they are both eco-friendly and delicious. If you can’t find those, fresh catches from the North Atlantic are a great alternative.
How should I store leftover shrimp cakes?
To keep your delicious shrimp cakes fresh, simply store them in an airtight container in the fridge. They will stay good for up to 2 days. When you’re ready to eat them, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to regain that delightful crispiness.
Can I freeze panko crusted shrimp cakes?
Yes, you can! To freeze the cakes, first, place them on a baking sheet in a single layer until they are frozen solid. This usually takes about 1-2 hours. Once frozen, transfer them to a freezer bag or airtight container. They can be stored for up to 3 months. When ready to enjoy, bake from frozen at 425°F (220°C) for about 20-25 minutes until heated through and golden.
What should I do if my shrimp cakes fall apart while cooking?
Very importantly, to prevent crumbling, make sure to chill the formed patties for at least 30 minutes before baking. This step helps firm them up. If they still fall apart, try adding a little more Greek yogurt or panko to the mixture for better binding. Monitor them closely while flipping to avoid breaking.
Are panko crusted shrimp cakes suitable for people with allergies?
It’s wise to double-check! These shrimp cakes primarily contain seafood and dairy. If you’re cooking for someone with allergies, consider using vegan mayo for the aioli and substituting Greek yogurt with a lactose-free or vegan alternative. Always ensure the shrimp is sourced properly for safe consumption!
Panko Crusted Shrimp Cakes with Zesty Aioli You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 450°F (232°C) to ensure even cooking.
- In a medium bowl, combine ¼ cup of Greek yogurt, ¼ cup of mayonnaise, the juice from your lemon and Satsuma, garlic powder, and orange zest. Mix well and refrigerate until ready to serve.
- In a large bowl, mix the zest from half a lemon, fresh ground black pepper, minced garlic, squeezed shrimp, panko breadcrumbs, and Greek yogurt. Form into patties about 3 inches wide and ¾ inch thick. Set aside on paper towels or a rack.
- In a sauté pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-low heat. Toss in the panko breadcrumbs along with garlic, paprika, rosemary, and black pepper. Stir until lightly browned (about 3-4 minutes). Allow it to cool slightly.
- Dredge each cake in the prepared panko mixture, gently pressing to ensure the crumbs stick well.
- Transfer the coated shrimp cakes to an oiled baking pan. Bake for about 15-18 minutes, flipping midway, until golden brown and cooked through.
- Serve hot with the zesty aioli on the side for dipping.