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Shrimp Cakes with Sriracha Aioli

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

2 eggs

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


  1. In a small mixing bowl, whisk together the mayonnaise, lemon juice, sriracha, salt, and pepper. Set aside.

  2. 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.

  3. Add the rest of the all ingredients and thoroughly combine. Form into 1-inch patties.

  4. 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!



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