Shrimp Cakes With Smoked Paprika Aioli

 

Shrimp Cakes with Smoked Paprika Aioli

Ingredients

 

Shrimp Cakes:

½ cup panko breadcrumbs (plus greater if wanted)

1 egg, lightly beaten

2 green onions, finely chopped

1 small crimson bell pepper, finely diced

2 cloves garlic, minced

1 tsp Old Bay seasoning (or paprika + pinch of cayenne)

1 tsp Dijon mustard

2 tbsp sparkling parsley, chopped

Salt and pepper to flavor

2–3 tbsp olive oil or neutral oil for frying

Smoked Paprika Aioli:

½ cup mayonnaise

1–2 tsp smoked paprika

1 clove garlic, minced

1 tsp lemon juice

Salt and pepper to flavor

Instructions

1. Prepare the Shrimp Mixture

In a bowl, combine the chopped shrimp, panko, egg, inexperienced onions, bell pepper, garlic, Old Bay seasoning, Dijon mustard, parsley, salt, and pepper. Mix until the components come together. If the aggregate is just too moist, upload a little extra panko.

2. Shape the Shrimp Cakes

Divide the combination into 6–eight quantities. Shape every element into a patty approximately 2–three inches huge and ½ inch thick. For more crunch, roll the patties gently in panko breadcrumbs.

3. Make the Smoked Paprika Aioli

In a small bowl, mix mayonnaise, smoked paprika, minced garlic, lemon juice, salt, and pepper. Taste and adjust the seasoning. Chill till ready to serve.

 Four. Cook the Shrimp Cakes

Heat olive oil in a skillet over medium warmness. Fry the patties 3–four mins according to aspect, until golden brown and cooked via. Avoid overcrowding the pan to make sure even cooking.

Five. Serve

Plate the shrimp cakes and serve with the smoked paprika aioli. Garnish with parsley or lemon wedges if favored.

Tips & Variations

Add a bit of finely chopped jalapeño or pink chili for heat.

For a lighter alternative, bake the shrimp desserts at 375°F (190°C) for 10–12 minutes in keeping with facet in preference to frying.

Swap panko for beaten crackers for a unique texture.

This recipe serves 3–4 human beings and is best as an appetizer or a first-rate dish with a facet salad.