Baked Shrimp Cakes w/ Aioli

I haven't made shrimp cakes in forever.....I always have frozen shrimp in the freezer, so why not make them for Valentine's Day? (the holiday I don't really celebrate....everyday is Valentine's day!).

Marie made baked crab cakes a while back, and I was intrigued by her method.

Super high heat then flip them over to serve.

It worked for the shrimp cakes, however, I didn't flip them over because my bottoms were too browned.....and I wanted to see the pretty colorful veggies, so I just kept them right side up.

This was a great alternative to frying....saved a few calories and no mess on my stove!
Thanks Marie!

Baked Shrimp Cakes:

12 oz. frozen uncooked shrimp, defrosted
2 tbsp mayo
1 cup of panko breadcrumbs
1 egg
1 tbsp fresh lemon juice
1 tsp pimenton (smoked Spanish paprika)
handful of chopped scallions
1 tbsp chopped red bell pepper
salt & pepper to taste

Aioli:

1 tbsp real fat mayo (I only use Hellmann's)
1 large garlic clove
1 tbsp fresh lemon juice

Mix the aioli and set aside.

Chop up the defrosted shrimp into small pieces (obviously with no tails).

Mix with everything else in a bowl.

Spray a sheet pan with PAM....no foil, no parchment paper.

Using a ring mold (I used a small one, appetizer size), fill the mold with the shrimp mixture to the top and carefully remove the ring.

You should have about 10 shrimp cakes.

Place the tray in the freezer for 10 minutes to firm up.

Place in a preheated 475F oven for 7 minutes.
Let rest on the sheet pan for 1 minute then plate with aioli.

These were DELICIOUS!