Ingredients
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Shrimp cakes:
- 2 cup(s) panko breadcrumbs
- 1 pound(s) peeled, deveined frozen shrimp, thawed, coarsely chopped
- 1/2 cup(s) light mayonnaise
- 2 large eggs, lightly beaten
- 1/3 cup(s) chopped red bell pepper
- 1/3 cup(s) chopped scallions
- 2 teaspoon(s) garlic paste
- 1 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) cayenne pepper
- 1/2 teaspoon(s) salt
- 1/4 cup(s) canola oil
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Spicy ginger aioli sauce:
- 3/4 cup light mayonnaise
- 1 tablespoon finley grated fresh ginger
- 1/2 teaspoon(s) grated lemon zest 1 tablespoon(s) fresh lemon juice
- Sriracha to taste & 1/2 teaspoon crushed garlic
Directions
- To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.
- In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a ⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.
- To make spicy aioli sauce: In a medium bowl, combine all ingredients, stirring to blend.
- In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with aioli sauce.
