Number of servings

SHRIMP CAKES ingredients

  • 1 -lb raw shrimp, peeled and deveined
  • 2 medium eggs
  • 0.33 cup mayonnaise
  • 0.25 cup red bell pepper, finely diced
  • 2 tablespoons cilantro, coarsely chopped
  • 1 teaspoon Sunkist® lemon zest
  • 1 teaspoon sea salt
  • 0.5 teaspoon cayenne pepper
  • 1 cup panko breadcrumbs
  • Vegetable oil, for shallow frying


  • 0.5 cup mayonnaise
  • 1 teaspoon Sunkist® lemon zest
  • 2 tablespoons Sunkist® lemon juice
  • 1 teaspoon (heaped) saffron strands, ground in a pestle and mortar*
  • 1 garlic clove, mashed to a fine paste in a pestle and mortar (or finely minced)



  1. Coarsely chop shrimp in processor (do not process to a paste).
  2. Transfer to a large bowl, and mix with eggs, mayonnaise, red bell pepper, cilantro, Sunkist® lemon zest, salt, cayenne pepper, and panko breadcrumbs. Mix to combine.
  3. Form mixture into 3-inch-diameter cakes and place on a baking sheet lined with wax paper.
  4. Heat ½ inch of oil in a skillet, on medium-high heat, to 350F degrees.
  5. Working in batches, cook shrimp cakes, turning once, until cooked through, about 2-3 minutes per side. Add additional oil to the skillet, as needed.
  6. Transfer shrimp cakes to a platter lined with paper towels. Serve with saffron lemon aioli.



  1. In a small bowl, combine ground saffron and Sunkist® lemon juice. Mix well, till the color is a deep orange. Add mayo, salt, Sunkist® lemon zest, and garlic paste.

    * If you don’t have a pestle and mortar, place saffron strands in a teacup, and use the back of a teaspoon to grind the strands.