Mini Shrimp Cakes Topped with a Citrus Aioli

A slight kick of spice with the cooling effect of an orange mayonnaise.


  1. In a medium bowl, mix together all of the shrimp cake ingredients.
  2. In a shallow sauté pan, add 1/4-inch worth of oil to the pan to deep fry the shrimp cakes. Heat on low heat for 1 minute.
  3. Meanwhile, shape 2 tablespoons worth of the shrimp mix into mini patties.
  4. Deep fry each patty until each side is golden brown and the cake reaches an internal temp of 135°. Drain on a paper towel.
  5. In a small bowl, mix the orange juice, zest and mayonnaise together and salt to taste.
  6. Plate each shrimp cake and top with a dollop of citrus aioli.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


Shrimp Cakes:

1 bag Sea Queen Extra Jumbo EZ Peel Shrimp, thawed,  peeled and chopped

1/2 cup Chef's Cupboard Plain Bread Crumbs

1/4 cup red onion, diced

1/2 cup combination of green and orange bell peppers, diced

1 Goldhen Large Egg

1/2 teaspoon Stonemill Essentials Iodized Salt

1/4 teaspoon Stonemill Essentials Ground Black Pepper

1 teaspoon Stonemill Essentials Parsley Flakes

1/4 teaspoon Stonemill Essentials Chili Powder


Citrus Aioli:

1 1/2 tablespoons fresh orange juice

1 tablespoon fresh orange zest

1/2 cup Burman's Regular Mayonnaise 

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

25-28 mini cakes