Shrimp Cakes With Spicy Aioli Sauce Recipes

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SHRIMP CAKES WITH LEMON AIOLI (VIDEO)



Shrimp Cakes with Lemon Aioli (VIDEO) image

If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 13

1 lb large raw shrimp (peeled and deveined)
4 oz mozzarella cheese ((1 1/2 cups shredded))
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley (finely chopped, plus more to garnish)
1/2 tsp sea salt (or to taste)
1/8 tsp black pepper
1/4 cup all-purpose flour (or gluten free flour)
2 Tbsp light olive oil (or high heat cooking oil of choice)
1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove (pressed or finely minced)

Steps:

  • Pat dry shrimp with paper towels then dice into pea-sized pieces.*
  • Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
  • Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
  • In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Protein 21 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 233 mg, Sodium 968 mg, ServingSize 1 serving

SHRIMP CAKES WITH SPICY AIOLI SAUCE



Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

  • To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

CRISPY POTATO-SHRIMP CAKES WITH SPICY AIOLI



Crispy Potato-Shrimp Cakes With Spicy Aioli image

Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!

Provided by JSE123

Categories     Potato

Time 35m

Yield 10 potato/shrimp cakes, 4-5 serving(s)

Number Of Ingredients 12

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
2 cups cooked shrimp, chopped
3 egg whites, beaten until foamy
1/2 cup green onion, minced
1/4 cup red bell pepper, minced
salt & freshly ground black pepper, as desired
1/2 cup mayonnaise
1/2 cup seafood cocktail sauce
1 tablespoon white wine vinegar
1 garlic clove, minced
1 tablespoon canola oil
1 (5 ounce) package baby spinach leaves

Steps:

  • Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
  • To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
  • Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
  • Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
  • Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.

Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 1.7, Cholesterol 7.6, Sodium 280.5, Carbohydrate 10.2, Fiber 1.3, Sugar 2.9, Protein 4.3

SPICY TOASTED GARLIC AIOLI SHRIMP



Spicy Toasted Garlic Aioli Shrimp image

Provided by Food Network

Categories     appetizer

Time 1h37m

Yield 6 entree servings or 12 appetizer servings

Number Of Ingredients 18

1 1/2 cups olive oil
5 tablespoons minced garlic
4 tablespoons paprika
1 teaspoon cayenne pepper
1 cup vegetable oil
3 egg yolks*
1/4 cup lemon juice
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups water
5 bay leaves
3 lemons, juiced
1 cup white wine
2 teaspoons cayenne pepper
3 tablespoons kosher salt
2 pounds shrimp, peeled and deveined, tails left intact

Steps:

  • To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
  • Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
  • To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
  • Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve.

SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE



Shrimp Cakes with Chili-Lime Cream Sauce image

A quick and easy Shrimp Cakes recipe with Chili-Lime Cream Sauce.

Categories     Food Processor     Mustard     Onion     Pepper     Appetizer     Fry     Shrimp     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian

Yield Makes 6 first-course servings

Number Of Ingredients 12

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

Steps:

  • Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
  • Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  • Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO



Crispy Shrimp Cakes With Chile-Lime Mayo image

Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.

Provided by Melissa Clark

Categories     weekday, seafood, main course

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 11

3 to 5 large original or lightly salted rice cakes, or 6 to 10 thin cakes (see Tip)
1 pound shelled large raw shrimp (20 to 24), coarsely chopped
1/4 cup minced shallot (or use onion or scallion)
6 tablespoons chopped cilantro
6 tablespoons chopped basil leaves, more for serving
3 tablespoons minced jalapeño or red chile pepper
2 1/2 teaspoons fish sauce
Fine sea salt and freshly ground black pepper
1/2 cup mayonnaise
1 lime
Safflower, peanut or grapeseed oil, for frying

Steps:

  • In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
  • Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
  • In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
  • Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
  • Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.

CHEF JOHN'S SPICY SHRIMP CAKES



Chef John's Spicy Shrimp Cakes image

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 8

Number Of Ingredients 11

2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

Steps:

  • Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
  • Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
  • Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g

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