You may serve Shrimp Cakes with Chipotle Aioli as a main course, but if you make the cakes small, you can use this wonderful recipe as an appetizer.
Shrimp Cakes with Chipotle Aioli

Shrimp Cakes with Chipotle Aioli
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 10 to 12 cakes
  • 1 pound shrimp
  • 1 Cup panko breadcrumbs, divided use
  • 1/4 Cup red onions, finely diced
  • 1/4 Cup green onions, finely diced
  • 1/4 Cup celery, finely diced
  • 1/4 Cup mayonnaise
  • 2 Tablespoons Cajun seasoning
  • salt and pepper, to taste
  • 3 eggs, divided use
  • 1/2 Cup flour, all-purpose
  • butter, as needed
  • Spring lettuce mix as needed
  • olive oil as needed
  • Balsamic vinegar as needed
  • roasted red bell pepper, julienned for garnish
  • Chipotle Aioli (recipe follows)
Chipotle Aioli
  • 1 egg yolk
  • 1 Tablespoon Creole mustard
  • 3 garlic cloves, minced
  • 1 Chipotle chile (canned in adobo sauce)
  • 1 Cup canola oil
  • salt and pepper, to taste
  1. Combine shrimp, 1/2 cup breadcrumbs, red and green onions, celery, mayonnaise, Cajun seasoning and salt and pepper in bowl. Add 2 eggs, 1 at a time until mixture starts to bind.
  2. Portion mixture into 3-ounce cakes. Put flour, remaining breadcrumbs and 1 egg (mixed) in separate bowls. Dredge each cake in flour, then egg, then breadcrumbs. Pan-fry in butter until golden brown.
  3. To serve, spoon some Chipotle Aioli on the plate. Place shrimp cake on the Aioli and spoon the lettuce salade lightly tossed with oil and vinegar on the side. Garnish (optionally) with pepper strips.
Chipotle Aioli
  1. Combine egg yolk, mustard, garlic and chipotle in blender. With blender running, slowly add oil to create emulsion.
  2. Season with salt and pepper.


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