Panko Shrimp Cakes with Sriracha Aioli

By á-25087

Impress your friends with these shrimp cakes that make a perfect appetizer. You'll want to put the Sriracha aioli on everything. Trust us.

Ingredients

• 2/3 pound medium shrimp, deveined, tails removed, chopped medium-fine
• 1/2 cup mayonnaise, divided
• 2 scallions, sliced
• Juice of 1/2 lemon
• 2 teaspoons Sriracha or other Asian chili sauce
• 1 small handful fresh cilantro, chopped fine
• 1/4 teaspoon salt
• A few grinds of black pepper
• 1 1/2 cups panko bread crumbs
• 2 tablespoons (plus more as needed) vegetable or canola oil, for frying

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Combine shrimp, 1/4 cup mayonnaise, scallions, lemon juice, Sriracha, cilantro, salt, pepper and panko together in a mixing bowl. Form 7 to 8 3-inch patties and set onto a clean plate or cutting board.

Heat the oil in a large nonstick frying pan over medium-high heat. Fry the shrimp cakes for 2 to 3 minutes on each side, until golden-brown and crispy. Drain on paper towels.

To make the aioli, simply mix the remaining 1/4 cup mayonnaise with 2 to 3 teaspoons Sriracha, or to taste. I prefer about 4 teaspoons.

Serve the warm shrimp cakes with the aioli.