Gulf Shrimp Cakes with Zesty Aioli

These crunchy, festive little shrimp cakes are jazzed up with scallions, lemon and smoked paprika, and served with a zesty citrus Old Bay aioli.

Want to sample these?  Join us for dinner at Marcello’s Ocean Grille on Monday, Sept. 14, for our first Chef’s Menu Monday of the new season, where these fabulous treats will be featured as the appetizer course! Call now to reserve your table to kick off the new Chef’s Menu Monday season, (956) 943-7611.

Bon Appétit!   Chef Bettina


Gulf Shrimp Cakes with Zesty Aioli

Serves : 4

For the Aioli:

1/2 cup mayonnaise

1/2 teaspoon finely grated lime zest plus 3 tablespoons fresh lime juice

1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon Dijon mustard

1 garlic clove, finely grated

½ tsp Old Bay seasoning

Kosher salt, as needed

In a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and Old Bay. Season the aioli with salt as needed.  The aioli can be refrigerated overnight.

For the shrimp cakes:

1 pound shelled and deveined shrimp, chopped

3/4 cup panko breadcrumbs

2 large eggs

3 tablespoons finely chopped scallions

1 teaspoon finely grated lemon zest

3/4 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup canola olive oil

Lemon wedges, for serving

In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon zest, smoked paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Form the mixture into eight 3/4-inch-thick cakes.

In a large sauté pan, heat the oil.  In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through, about 4 minutes total. Transfer to plates and serve with the zesty aioli and lemon wedges.

*Bettina Tolin is a graduate of Le Cordon Bleu College of Culinary Arts in Austin.  She has cooked in the kitchens of the Ritz-Carlton Amelia Island, Florida. She is currently the Executive Chef and owner of Marcello’s Ocean Grille & Spirits overlooking the historic lighthouse in Port Isabel.  Marcello’s Ocean Grille & Spirits was recently written up in Texas Monthly magazine as the new trending restaurant for dinner and brunch in the South Padre Island area.