Panko Shrimp Cakes with Sriracha Aioli
- Prep Time 0:20
- Cook Time 0:06
- 13 Comments
I made these for Andrew on a random weeknight about 3 years ago and he still talks about them. They’re basically a more filling, cheaper version of crab cakes. Serve them on their own or over lightly-dressed greens.
- 2/3 pound de-veined medium raw shrimp, tails removed, chopped medium-finely $6.50
- 1/2 cup mayonnaise (divided) Pantry
- 2 scallions (green onions), sliced $1 for a bunch
- juice of 1/2 lemon $0.50 for a whole lemon
- Sriracha or other Asian chili sauce $2 for 8 oz.
- 1 small handful fresh cilantro, chopped finely $1 for a bunch
- 1/4 tsp salt Pantry
- few grinds of black pepper Pantry
- 1 1/2 cups Panko bread crumbs $3 for 16 oz.
- 2 tbsp (plus more as needed) vegetable or canola oil, for frying Pantry
Total Cost of Ingredients $13
Combine shrimp, 1/4 cup mayonnaise, scallions, lemon juice, 2 tsp Sriracha or other chili sauce, cilantro, salt, pepper and Panko together in a mixing bowl. Form into 7-8 3” 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 2-3 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 2-3 tsp (or more/less to taste—I like about 4 tsp) Sriracha/chili sauce.
Serve the warm shrimp cakes with the aioli.