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Shrimp Cakes with Sweet Hot Aïoli

Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

Handle the cakes gently when shaping them, and pan-fry until the crust is brown and crisp.

Shrimp Cakes with Sweet Hot Aïoli

 ¾ cup mayonnaise
 ¼ cup finely chopped sweet gherkins
 1 tbsp fresh lemon juice
 2 tsp hot sauce, such as Cholula
 2 tbsp finely chopped garlic, divided
 1 tsp Colavita Extra Virgin Olive Oil
 Freshly ground black pepper
 1 cup plain panko
 ¾ cup finely chopped sweet onion
 2 large eggs, beaten
 2 tbsp finely chopped basil
 Kosher salt
 1.50 lbs frozen raw shrimp, thawed, shells and tails removed, chopped
 1 cup Colavita Olive Oil

In a small bowl, combine the mayonnaise, gherkins, lemon juice, hot sauce, 1 Tbs. garlic, oil, and 1/4 tsp. pepper. Refrigerate until ready to use.


In a large bowl, combine the shrimp, panko, onion, egg, the remaining 1 Tbs. garlic, basil, 1/4 tsp. salt, and 1/4 tsp. pepper, and let sit for 10 minutes. Using wet hands and a 1/4-cup measuring cup, form about 12 cakes and refrigerate for at least 30 minutes.


Position a rack in the center of the oven. Place a rimmed baking sheet on the rack and heat the oven to 200 degrees F.


In a large nonstick skillet, heat 1/4 to 1/2 cup olive oil over medium heat, until shimmering. Fry half of the cakes until deep golden brown, about 3 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain, then onto the baking sheet in the oven to keep warm. If necessary, skim the skillet. Then, add the remaining 1/4 to 1/2 cup olive oil, heat until shimmering, and fry the remaining cakes. Serve with the aïoli.

Nutrition Facts

Servings 4