3. Shape the Cakes:
With your hands, form the mixture into small patties or cakes, about 2-3 inches in diameter. Place them on a baking sheet or plate lined with parchment paper.
4. Chill (Optional):
For best results, refrigerate the shrimp cakes for at least 30 minutes. This helps them firm up and hold their shape while cooking.
5. Cook the Cakes:
Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
6. Serve and Enjoy:
Once cooked, remove the shrimp cakes from the skillet and let them drain on paper towels. Serve warm with a squeeze of fresh lemon juice on top and a side of tartar sauce or aioli for dipping.
Tips for Perfect Shrimp Cakes
- Fresh Ingredients: Use fresh shrimp for the best flavor. If you’re using frozen shrimp, make sure to thaw them completely and pat them dry.
- Customize: Feel free to add other ingredients like diced bell peppers, Old Bay seasoning, or a pinch of red pepper flakes for extra heat.
- Make Ahead: These shrimp cakes can be made in advance and stored in the refrigerator or freezer. Just cook them from frozen; they may require a minute or two longer in the skillet.
Conclusion
These Lemon Shrimp Cakes are a delightful way to enjoy seafood, combining the sweetness of shrimp with the bright zing of lemon. Whether served as an appetizer, a light lunch, or a main dish, they are sure to be a hit. Quick to prepare and bursting with flavor, this recipe is perfect for any occasion. Give it a try, and let the deliciousness shine through! 🍽️✨
