Ingredients
Method
- In a large mixing bowl, combine the finely chopped shrimp with the breadcrumbs, mayonnaise, egg, green onion, Dijon mustard, Worcestershire sauce, lemon zest, garlic, and a generous seasoning of sea salt and freshly cracked black pepper. Gently mix until everything is evenly incorporated.
- Shape the mixture into small, neat patties (about 8–10 in total) and place them on a plate. Transfer to the refrigerator and allow them to chill for 15–20 minutes, helping the cakes firm up and hold their shape during cooking.
- Meanwhile, prepare the lemon aioli. In a small bowl, stir together the mayonnaise, minced garlic, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined. Refrigerate until ready to serve, allowing the flavours to develop.
- Warm the olive oil in a skillet over medium heat. Once hot, place the shrimp cakes into the pan and cook for 3–4 minutes per side, until beautifully golden and cooked through.
- Serve immediately while warm, accompanied by a generous spoonful of the bright lemon aioli on the side.
Notes
Allow the shrimp cakes to chill briefly before cooking. A short rest in the refrigerator helps the patties firm up so they hold their shape beautifully in the pan, while also giving the flavours time to meld together.
Use fresh or properly thawed raw shrimp for the best texture and flavour. Pre-cooked shrimp can become rubbery when reheated, so starting with raw shrimp ensures the cakes remain tender and delicate. Finely chop the shrimp rather than blending it into a paste—this preserves a gentle, rustic texture and gives each bite a satisfying, succulent character.
