Shrimp Cakes with Saffron Lemon Aioli | Sunkist

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Shrimp Cakes with Saffron Lemon Aioli

By: Shayma Saadat

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

SAFFRON LEMON AIOLI ingredients

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)

SHRIMP CAKES

Directions

Coarsely chop shrimp in processor (do not process to a paste).
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.
Form mixture into 3-inch-diameter cakes and place on a baking sheet lined with wax paper.
Heat ½ inch of oil in a skillet, on medium-high heat, to 350F degrees.
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.
Transfer shrimp cakes to a platter lined with paper towels. Serve with saffron lemon aioli.

SAFFRON LEMON AIOLI

Directions

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.