Description
These Lemon Shrimp Cakes are a zesty, flavorful twist on classic seafood patties. Made with fresh shrimp, garlic, lemon, and herbs, they’re pan-fried to golden perfection and bursting with coastal freshness. Ideal as an appetizer, light main dish, or elegant addition to your seafood spread.
Ingredients
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1 lb (450g) shrimp, peeled and deveined
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1/2 cup breadcrumbs (Panko or regular)
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1/4 cup fresh parsley, chopped
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2 cloves garlic, minced
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1 large egg
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1/4 cup mayonnaise
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1 tablespoon Dijon mustard
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1 teaspoon lemon juice
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1/4 teaspoon cayenne pepper (optional)
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Salt and pepper, to taste
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2 tablespoons olive oil (for frying)
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Fresh lemon wedges and extra parsley for garnish
Instructions
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Prepare the Shrimp: Finely chop the shrimp or pulse in a food processor until coarsely ground, keeping some texture.
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Mix Ingredients: In a bowl, combine shrimp, breadcrumbs, parsley, garlic, egg, mayo, mustard, lemon juice, cayenne (if using), salt, and pepper. Mix until cohesive.
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Shape the Cakes: Form the mixture into 8 patties, about 2 inches wide. Let rest briefly.
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Fry the Cakes: Heat olive oil in a skillet over medium heat. Fry shrimp cakes for 3–4 minutes per side until golden and cooked through.
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Serve: Drain on paper towels. Garnish with lemon wedges and parsley. Serve hot
Notes
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For chunkier texture, chop shrimp by hand.
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Pairs well with tartar sauce, garlic aioli, or a crisp salad.
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Store leftovers in the fridge up to 2 days and reheat in skillet for crispness.
