Crispy Shrimp Cakes with Smoky Tomato Aioli

These tender, golden shrimp cakes, inspired by the flavours of Spanish tapas, are deceptively easy to pull together. Make them ahead and reheat them to crispy perfection just as your guests arrive. Be sure to have plenty of picks and cocktail napkins on hand so that they’re easy to pick up and dip.

Photo Credit: James Tse

Servings	Prep Time
24servings	20minutes

Servings	Prep Time
24servings	20minutes

• Course Brunch, Dinner, Lunch, Snacks
• Cuisine Appetizers, Fish & Seafood

Ingredients

• Crispy Shrimp Cakes
• 2/3 cup fresh bread crumbs
• 3 green onions roughly chopped
• 1/2 cup flat-leaf parsley roughly chopped
• 1 egg
• 1 tsp lemon zest grated
• 1 Tbsp lemon juice
• 1/4 tsp pepper
• 2 pckg frozen raw shrimp thawed and peeled
• 1 Tbsp olive oil
• 1 lemon cut into wedges
• Smoky Tomato Aioli
• 2/3 cup mayonnaise
• 2 Tbsp flat-leaf parsley minced
• 1 Tbsp tomato paste
• 1 Tbsp lemon juice
• 1 clove cloves garlic pressed or grated
• 1 tsp smoked paprika

Servings: servings

Units:MetricUS Imperial

Ingredients Crispy Shrimp Cakes 2/3 cup fresh bread crumbs 3 green onions roughly chopped 1/2 cup flat-leaf parsley roughly chopped 1 egg 1 tsp lemon zest grated 1 Tbsp lemon juice 1/4 tsp pepper 2 pckg frozen raw shrimp thawed and peeled 1 Tbsp olive oil 1 lemon cut into wedges Smoky Tomato Aioli 2/3 cup mayonnaise 2 Tbsp flat-leaf parsley minced 1 Tbsp tomato paste 1 Tbsp lemon juice 1 clove cloves garlic pressed or grated 1 tsp smoked paprika Servings: servings Units:MetricUS Imperial

Course Brunch, Dinner, Lunch, Snacks Cuisine Appetizers, Fish & Seafood

Instructions

Crispy Shrimp Cakes

1. In a food processor, pulse bread crumbs, green onions, parsley, egg, lemon zest, lemon juice and pepper until onions are finely chopped. Add shrimp; pulse, just until finely chopped. Scoop by 2 tbsp (25 mL) and shape into ½-inch (1 cm) thick cakes. 
2. In a large non-stick skillet, heat 1 tsp (5 mL) of the oil over medium heat. Cook cakes in batches, using remaining oil as necessary, until golden and centres are firm, about 3 minutes per side.
3. (Make-ahead: Let cool. Layer in an airtight container between sheets of waxed paper and refrigerate for up to 24 hours. Arrange on a parchment-lined rimmed baking sheet. Bake in a preheated 350°F/180°C oven until hot, about 12 minutes.)
4. Transfer to a platter and garnish with lemon wedges.

Smoky Tomato Aioli

1. Meanwhile, whisk together mayonnaise, parsley, tomato paste, lemon juice, garlic and paprika. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with cakes.

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