Crispy Shrimp Cakes with Zesty Lemon Aioli
Bursting with flavors, these crispy garlic shrimp patty cakes are filled with onions, deep-fried in beef tallow until golden brown, and served with a tangy lemon aioli sauce. They are seasoned with just the right amount of salt, pepper, and chili powder for a delightful kick. These savory shrimp cakes are perfect as an appetizer or main dish.
ingredients
- 1 pound shrimp, peeled and deveined
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/4 cup bread crumbs
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1/2 teaspoon chili powder
- 1/4 cup beef tallow (for frying)
- Lemon wedges, for servingFor Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
steps
- 1.
In a food processor, pulse the shrimp until finely chopped. Transfer to a large mixing bowl.
- 2.
Add the onions, garlic, bread crumbs, mayonnaise, egg, parsley, salt, pepper, and chili powder to the bowl. Mix well until all ingredients are evenly incorporated.
- 3.
Shape the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4.
Heat the beef tallow in a deep frying pan over medium-high heat. Once hot, carefully add the shrimp patties in batches and fry until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on a paper towel.
- 5.
For the lemon aioli sauce, combine all the ingredients in a small bowl and mix well until smooth and creamy.
- 6.
Serve the crispy shrimp patty cakes hot, accompanied by lemon aioli sauce and lemon wedges for squeezing. Enjoy!
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