Shrimp Cakes with Sriracha Aioli
½ cup of mayonnaise
2 tablespoons of fresh lemon juice
2-4 tablespoons of sriracha, depending on heat preference
Kosher salt and ground black pepper, to taste
1 tablespoon of extra virgin olive oil, plus more
4 shallots, finely minced
2 cloves of garlic, finely minced
1 pound of raw shrimp, chopped
¾ cup of panko or white bread crumbs
1 teaspoon of lemon zest
¾ teaspoon of smoked paprika
2 dashes of Worcestershire sauce
4-finger pinch of kosher salt
4-finger pinch of freshly ground black pepper
In a small mixing bowl, whisk together the mayonnaise, lemon juice, sriracha, salt, and pepper. Set aside.
In a medium sized skillet, heat up the olive oil over medium heat, when the oil begins to streak, add the shallots and cook for 10-12 minutes, until caramelized. Add the minced garlic and cook for 45 seconds, stirring constantly, until fragrant. Remove from heat and transfer to a large mixing bowl.
Add the rest of the all ingredients and thoroughly combine. Form into 1-inch patties.
In a medium-sized skillet, heat up some more olive oil over medium-high heat. When the oil begins to streak, add the patties (in batches as to not crowd the pan) and cook for 2-3 minutes on each side, until golden brown. Serve with the sriracha aioli and enjoy!