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panko crusted shrimp cakes

Panko Crusted Shrimp Cakes with Zesty Aioli You’ll Love

Delight in these panko crusted shrimp cakes, a quick and delicious appetizer that highlights sustainable seafood and zesty flavors.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 4 cakes
Course: APPETIZERS
Cuisine: American, Coastal
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 0.5 large lemon zest Adds brightness and depth to the shrimp cakes. Substitute: Use lime zest for a tropical twist.
  • 0.5-1 tsp fresh ground black pepper Provides essential seasoning. Adjust according to personal spice preference.
  • 2 cloves garlic Minced. Enhances flavor with aromatic notes. Can substitute with garlic powder (1 tsp) in a pinch.
  • 1-1.5 pounds tiny shrimp Squeezed dry. The main protein with tender and briny flavor. Ensure shrimp are sustainable; can substitute with pre-cooked diced crab.
  • 0.25 cup panko breadcrumbs For the cakes. Adds crunch and texture. Regular breadcrumbs can substitute, but will offer a different texture.
  • 0.25 cup Greek yogurt For cakes. Adds creaminess and moisture. Plain yogurt or sour cream can be used in place.
  • 2 tbsp butter For richness in the crust. Can use olive oil for a dairy-free option.
  • 1 tbsp extra virgin olive oil Adds flavor and helps brown the panko. Can be replaced by any neutral oil.
  • 0.5 tsp paprika Provides color and mild flavor. Cayenne can be used for heat.
  • 1 tsp fresh rosemary Minced. Adds herbal notes. Dried rosemary can be used, but reduce to 0.5 tsp.
For the Zesty Aioli
  • 0.25 cup mayonnaise Enriches the aioli for creaminess. Can substitute with vegan mayo for a plant-based option.
  • 0.5 large lemon juice Balances the richness of the aioli with acidity. Use white vinegar if citrus is unavailable.
  • 0.5 tsp garlic powder Complementary seasoning in the aioli. Fresh garlic can be used but may alter the texture.

Equipment

  • oven
  • sauté pan
  • Mixing Bowls
  • baking pan

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C) to ensure even cooking.
  2. 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.
  3. 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.
  4. 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.
  5. Dredge each cake in the prepared panko mixture, gently pressing to ensure the crumbs stick well.
  6. Transfer the coated shrimp cakes to an oiled baking pan. Bake for about 15-18 minutes, flipping midway, until golden brown and cooked through.
  7. Serve hot with the zesty aioli on the side for dipping.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 18gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Chill formed patties for at least 30 minutes prior to baking to help them hold shape and prevent crumbling during baking. Pair with a fresh salad or serve on a bed of arugula for an elevated meal experience.

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