Caribbean Shrimp Cakes with Creamy Citrus Aioli
main dishes

Caribbean Shrimp Cakes with Creamy Citrus Aioli

A delectable recipe for entertaining. Serve shrimp cakes as a main course or make them bite-size to serve as an appetizer.

  • 25m

    prep time

  • 10m

    Cook Time

  • 278

    Calories

  • 12

    Ingredients

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Ingredients

8

Servings

Caribbean Shrimp Cakes

  • 1 pound peeled cooked shrimp, coarsely chopped
  • 1/2 small red bell pepper, finely chopped
  • 1 cup plain dry bread crumbs, divided
  • 1 egg, lightly beaten
  • 2 tablespoons sliced green onions
  • 2 tablespoons mayonnaise
  • 2 tablespoons Lawry's® Caribbean Jerk With Papaya Marinade
  • 2 tablespoons vegetable oil

Creamy Citrus Aioli

Instructions

  • Mix shrimp, bell pepper, 1/2 cup of the bread crumbs, egg, green onions, 2 tablespoons of the mayonnaise and 2 tablespoons of the marinade in large bowl until well blended. Shape into 8 cakes using a 1/3-cup measuring cup. Coat evenly with remaining 1/2 cup bread crumbs. Cover. Refrigerate 30 minutes.

  • Meanwhile, for Creamy Citrus Aioli, mix remaining 1/2 cup mayonnaise, 2 tablespoons marinade, orange peel and juice in small bowl until well blended. Refrigerate until ready to serve.

  • Heat oil in large nonstick skillet on medium heat. Cook shrimp cakes 2 to 3 minutes per side or until heated through and golden brown. Serve with Creamy Citrus Aioli.

Nutrition information (per Serving)

Reviews

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