Cakes Two Pan-fried Shrimp Cakes Atop Lemon-horseradish Aioli* & Sriracha Recipe
Make Cakes Two Pan-fried Shrimp Cakes Atop Lemon-horseradish Aioli* & Sriracha Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp Cakes
Lemon-Horseradish Aioli
For Frying
Finish
Method
Overview
- 1
Make the lemon-horseradish aioli: in a small bowl, whisk together 0.5 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon prepared horseradish, 0.25 teaspoon salt, and 0.13 teaspoon black pepper until smooth. Cover and refrigerate to let flavors meld.
- 2
Prepare the shrimp cakes by combining the chopped shrimp with 1 egg, 2 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 clove garlic (minced), 1 tablespoon parsley, 0.25 teaspoon salt, 0.25 teaspoon black pepper, and 0.25 cup panko breadcrumbs. Mix gently until just combined; do not overwork. The mixture should hold together but remain slightly chunky.
- 3
Divide the mixture into two equal portions and shape into compact cakes about 1/2 inch thick.
Cooking
- 4
Heat 2 tablespoons neutral oil in a skillet over medium-high heat.
- 5
Carefully add the shrimp cakes and cook about 3-4 minutes per side, or until golden brown and cooked through.
- 6
If the cakes begin to brown too quickly, reduce heat to medium. Turn gently to avoid breaking.
To Serve
- 7
Spread a generous spoonful of the prepared lemon-horseradish aioli on each serving plate.
- 8
Place the two shrimp cakes on top of the aioli.
- 9
Drizzle 1 teaspoon of Sriracha over the cakes or around the plate to taste.
- 10