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Shrimp Cakes with Spicy Aioli Sauce

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
  • Total Time
    Prep: 1-1/4 hours Cook: 15 min.
  • Makes
    about 2 dozen


  • 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
  • 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


  • 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
1 appetizer: 106 calories, 5g fat (1g saturated fat), 73mg cholesterol, 218mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 8g protein.
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