Name: Crispy Shrimp Cakes with Smoky Tomato Aioli Recipe
Ingredients: 1 pound Raw Shrimp, Peeled and Deveined: The star of the show! Opt for fresh, high-quality shrimp for the best flavor and texture. Medium to large shrimp (like 31-40 count or 26-30 count) work well, providing a good bite in each cake. Frozen shrimp, thawed completely, can also be used, just ensure they are thoroughly drained to prevent excess moisture in the cakes. For optimal flavor, consider using wild-caught shrimp if available. They tend to have a more pronounced shrimp taste compared to farmed shrimp.; 1/2 cup Panko Breadcrumbs: Panko breadcrumbs are key to achieving that signature crispy crust. Their larger, airier texture compared to regular breadcrumbs ensures a light and incredibly crunchy coating. If you don’t have panko, you can use regular breadcrumbs, but the texture will be slightly less crispy. For a gluten-free option, consider using gluten-free panko or finely ground almond flour, though the texture might slightly differ.; 1/4 cup Mayonnaise: Mayonnaise adds moisture and richness to the shrimp cakes, helping to bind the ingredients together and ensuring a tender interior. Use a good quality, full-fat mayonnaise for the best flavor and texture. If you prefer a lighter option, you can use light mayonnaise, but it might slightly affect the richness. Do not substitute with salad dressing as it will alter the flavor profile.; 1 Large Egg, Lightly Beaten: The egg acts as a binder, holding all the ingredients together and contributing to the overall structure of the shrimp cakes. Make sure the egg is lightly beaten to ensure it incorporates smoothly into the mixture. For vegan alternatives, flax eggs or chia eggs can be used, although they might slightly alter the texture.; 2 tablespoons Fresh Parsley, Finely Chopped: Fresh parsley adds a bright, herbaceous note that complements the richness of the shrimp and mayonnaise. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley can also be used. Ensure it’s finely chopped to distribute evenly throughout the cakes. Other fresh herbs like chives or dill could be used for variations in flavor.; 1 tablespoon Lemon Juice, Freshly Squeezed: Lemon juice adds a crucial element of acidity that balances the richness and seafood flavor of the shrimp cakes. Freshly squeezed lemon juice is always recommended for the brightest and freshest taste. Bottled lemon juice can be used in a pinch, but fresh is superior. Lime juice could also be used for a slightly different citrusy twist.; 1 teaspoon Old Bay Seasoning: Old Bay seasoning is a classic seafood seasoning that adds a distinctive blend of savory and slightly spicy flavors. It enhances the natural taste of the shrimp and contributes to the overall complexity of the cakes. If you don’t have Old Bay, you can create a similar blend using paprika, celery salt, black pepper, and a pinch of cayenne pepper.; 1/2 teaspoon Garlic Powder: Garlic powder provides a subtle but essential savory depth to the shrimp cakes. It adds a background flavor that enhances the other seasonings. Freshly minced garlic can also be used, about 1 clove, but garlic powder distributes more evenly throughout the mixture.; 1/4 teaspoon Salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for best results. Adjust the amount of salt to your preference.; 1/4 teaspoon Black Pepper, Freshly Ground: Freshly ground black pepper adds a touch of spice and enhances the overall flavor profile. Use freshly ground pepper for a more vibrant taste compared to pre-ground pepper.; 2 tablespoons Olive Oil or Vegetable Oil: Oil is needed for pan-frying the shrimp cakes to achieve that golden brown, crispy exterior. Olive oil adds a subtle fruity flavor, while vegetable oil is more neutral. Other oils with a high smoke point like canola oil or avocado oil can also be used.; 1/2 cup Mayonnaise: Just like in the shrimp cakes, mayonnaise forms the creamy base of the aioli. Again, use a good quality, full-fat mayonnaise for the best flavor and texture.; 1/4 cup Canned Diced Tomatoes, Drained: Canned diced tomatoes provide the tomato flavor base for the aioli. Draining them is important to prevent the aioli from becoming too watery. Fire-roasted diced tomatoes will enhance the smoky flavor, but regular diced tomatoes also work well. Fresh tomatoes are not recommended as they will add too much moisture.; 1 Chipotle Pepper in Adobo Sauce, Minced (plus 1 teaspoon adobo sauce from the can): Chipotle peppers in adobo sauce are the key to the smoky and slightly spicy flavor of the aioli. Start with one pepper and adjust to your spice preference. Minced chipotle pepper and a teaspoon of the adobo sauce from the can both contribute to the smoky heat. For less spice, remove the seeds and membranes from the chipotle pepper before mincing.; 1 tablespoon Lemon Juice, Freshly Squeezed: Lemon juice adds brightness and acidity to the aioli, cutting through the richness of the mayonnaise and balancing the smoky and tomato flavors. Freshly squeezed lemon juice is always best.; 1/4 teaspoon Garlic Powder: Garlic powder complements the smoky and tomato flavors, adding a subtle savory note to the aioli.; Pinch of Salt: A pinch of salt enhances the flavors of all the ingredients in the aioli and brings them together. Adjust to taste.

Ingredients

Scale

For the Crispy Shrimp Cakes:

1 pound Raw Shrimp, Peeled and Deveined: The star of the show! Opt for fresh, high-quality shrimp for the best flavor and texture. Medium to large shrimp (like 31–40 count or 26–30 count) work well, providing a good bite in each cake. Frozen shrimp, thawed completely, can also be used, just ensure they are thoroughly drained to prevent excess moisture in the cakes. For optimal flavor, consider using wild-caught shrimp if available. They tend to have a more pronounced shrimp taste compared to farmed shrimp.

1/2 cup Panko Breadcrumbs: Panko breadcrumbs are key to achieving that signature crispy crust. Their larger, airier texture compared to regular breadcrumbs ensures a light and incredibly crunchy coating. If you don’t have panko, you can use regular breadcrumbs, but the texture will be slightly less crispy. For a gluten-free option, consider using gluten-free panko or finely ground almond flour, though the texture might slightly differ.

1/4 cup Mayonnaise: Mayonnaise adds moisture and richness to the shrimp cakes, helping to bind the ingredients together and ensuring a tender interior. Use a good quality, full-fat mayonnaise for the best flavor and texture. If you prefer a lighter option, you can use light mayonnaise, but it might slightly affect the richness. Do not substitute with salad dressing as it will alter the flavor profile.

1 Large Egg, Lightly Beaten: The egg acts as a binder, holding all the ingredients together and contributing to the overall structure of the shrimp cakes. Make sure the egg is lightly beaten to ensure it incorporates smoothly into the mixture. For vegan alternatives, flax eggs or chia eggs can be used, although they might slightly alter the texture.

2 tablespoons Fresh Parsley, Finely Chopped: Fresh parsley adds a bright, herbaceous note that complements the richness of the shrimp and mayonnaise. Italian flat-leaf parsley is preferred for its stronger flavor, but curly parsley can also be used. Ensure it’s finely chopped to distribute evenly throughout the cakes. Other fresh herbs like chives or dill could be used for variations in flavor.

1 tablespoon Lemon Juice, Freshly Squeezed: Lemon juice adds a crucial element of acidity that balances the richness and seafood flavor of the shrimp cakes. Freshly squeezed lemon juice is always recommended for the brightest and freshest taste. Bottled lemon juice can be used in a pinch, but fresh is superior. Lime juice could also be used for a slightly different citrusy twist.

1 teaspoon Old Bay Seasoning: Old Bay seasoning is a classic seafood seasoning that adds a distinctive blend of savory and slightly spicy flavors. It enhances the natural taste of the shrimp and contributes to the overall complexity of the cakes. If you don’t have Old Bay, you can create a similar blend using paprika, celery salt, black pepper, and a pinch of cayenne pepper.

1/2 teaspoon Garlic Powder: Garlic powder provides a subtle but essential savory depth to the shrimp cakes. It adds a background flavor that enhances the other seasonings. Freshly minced garlic can also be used, about 1 clove, but garlic powder distributes more evenly throughout the mixture.

1/4 teaspoon Salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for best results. Adjust the amount of salt to your preference.

1/4 teaspoon Black Pepper, Freshly Ground: Freshly ground black pepper adds a touch of spice and enhances the overall flavor profile. Use freshly ground pepper for a more vibrant taste compared to pre-ground pepper.

2 tablespoons Olive Oil or Vegetable Oil: Oil is needed for pan-frying the shrimp cakes to achieve that golden brown, crispy exterior. Olive oil adds a subtle fruity flavor, while vegetable oil is more neutral. Other oils with a high smoke point like canola oil or avocado oil can also be used.

For the Smoky Tomato Aioli:

1/2 cup Mayonnaise: Just like in the shrimp cakes, mayonnaise forms the creamy base of the aioli. Again, use a good quality, full-fat mayonnaise for the best flavor and texture.

1/4 cup Canned Diced Tomatoes, Drained: Canned diced tomatoes provide the tomato flavor base for the aioli. Draining them is important to prevent the aioli from becoming too watery. Fire-roasted diced tomatoes will enhance the smoky flavor, but regular diced tomatoes also work well. Fresh tomatoes are not recommended as they will add too much moisture.

1 Chipotle Pepper in Adobo Sauce, Minced (plus 1 teaspoon adobo sauce from the can): Chipotle peppers in adobo sauce are the key to the smoky and slightly spicy flavor of the aioli. Start with one pepper and adjust to your spice preference. Minced chipotle pepper and a teaspoon of the adobo sauce from the can both contribute to the smoky heat. For less spice, remove the seeds and membranes from the chipotle pepper before mincing.

1 tablespoon Lemon Juice, Freshly Squeezed: Lemon juice adds brightness and acidity to the aioli, cutting through the richness of the mayonnaise and balancing the smoky and tomato flavors. Freshly squeezed lemon juice is always best.

1/4 teaspoon Garlic Powder: Garlic powder complements the smoky and tomato flavors, adding a subtle savory note to the aioli.

Pinch of Salt: A pinch of salt enhances the flavors of all the ingredients in the aioli and brings them together. Adjust to taste.

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Instructions

Part 1: Preparing the Smoky Tomato Aioli

Combine Aioli Ingredients: In a small bowl, whisk together the mayonnaise, drained diced tomatoes, minced chipotle pepper (and adobo sauce), lemon juice, garlic powder, and a pinch of salt. Start with one minced chipotle pepper and 1 teaspoon of adobo sauce for a medium level of spice. If you prefer a milder aioli, use half a chipotle pepper or just a touch of the adobo sauce. For a spicier aioli, add another half or a whole chipotle pepper, adjusting to your taste preference.

Taste and Adjust Seasoning: Taste the aioli and adjust seasoning as needed. You might want to add a little more salt for flavor enhancement, more lemon juice for extra brightness, or more chipotle for increased smokiness and heat. Remember that flavors will meld and deepen as the aioli sits, so it’s best to slightly under-season initially and then adjust.

Refrigerate: Cover the bowl with plastic wrap or transfer the aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also helps the aioli thicken slightly, improving its texture. The aioli can be made up to a day ahead and stored in the refrigerator, which is convenient for meal prepping.

Part 2: Making the Crispy Shrimp Cakes

Prepare the Shrimp: If using large shrimp, roughly chop them into smaller pieces. This ensures that the shrimp cakes hold together better and cook evenly. You want pieces that are still substantial enough to provide texture but not so large that they make the cakes difficult to form.

Combine Cake Ingredients: In a medium bowl, gently combine the chopped shrimp, panko breadcrumbs, mayonnaise, lightly beaten egg, chopped fresh parsley, lemon juice, Old Bay seasoning, garlic powder, salt, and black pepper. Mix everything together using your hands or a spatula. Be careful not to overmix, as this can make the shrimp cakes tough. You want to combine just until the ingredients are evenly distributed.

Form the Shrimp Cakes: Divide the shrimp mixture into approximately 6-8 equal portions. Gently shape each portion into a patty, about ¾ inch thick. You can make them round or oval, depending on your preference. If the mixture is too sticky to handle easily, lightly wet your hands with cold water. Forming the cakes to a consistent thickness will ensure even cooking.

Chill the Shrimp Cakes (Optional but Recommended): Place the formed shrimp cakes on a plate lined with parchment paper and refrigerate for at least 15-20 minutes. Chilling helps the cakes firm up, making them easier to handle and less likely to fall apart during cooking. This step also helps the panko breadcrumbs adhere better, resulting in a crispier crust. If you’re short on time, you can skip this step, but chilling is recommended for best results.

Heat the Oil: Heat olive oil or vegetable oil in a large skillet over medium heat. You want enough oil to lightly coat the bottom of the skillet, about 2 tablespoons. Heat the oil until it shimmers, indicating it’s hot enough for cooking. Don’t overheat the oil to the point of smoking, as this can impart a burnt flavor.

Cook the Shrimp Cakes: Carefully place the shrimp cakes in the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary to ensure even browning. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the shrimp cakes should reach 145°F (63°C). Use a spatula to gently flip the cakes. Avoid pressing down on the cakes while cooking, as this can release moisture and make them less crispy.

Drain Excess Oil: Once cooked, remove the shrimp cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. This step is crucial for achieving maximum crispiness and preventing the cakes from becoming greasy.

Part 3: Serving and Enjoying

Serve Immediately: Serve the Crispy Shrimp Cakes immediately while they are hot and crispy. The longer they sit, the softer the crust will become.

Plate with Aioli: Place the warm shrimp cakes on a serving platter or individual plates and generously dollop with the chilled Smoky Tomato Aioli. The cool, creamy aioli provides a perfect contrast to the warm, crispy shrimp cakes.

Garnish (Optional): Garnish with fresh parsley sprigs, lemon wedges, or a sprinkle of extra panko breadcrumbs for visual appeal and added freshness. A sprinkle of paprika on the aioli can also enhance the smoky color and flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300
Fat: 15-20g
Carbohydrates: 10-15g
Protein: 15-20g