Crispy Panko Shrimp Cakes with Tangy

1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon lemon zest
1 teaspoon lime zest
1 garlic clove, minced
Salt and pepper to taste
Directions:

In a food processor, pulse the shrimp until finely chopped but not pureed. Transfer to a large bowl.
Add 1/2 cup panko breadcrumbs, green onions, red bell pepper, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, salt, and pepper to the bowl with the shrimp. Mix until well combined.
Form the mixture into 8 patties, about 1/2 inch thick. Place the remaining 1 cup of panko breadcrumbs in a shallow dish and coat each patty evenly.
In a large skillet, heat vegetable oil over medium heat. Fry the shrimp cakes for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
For the aioli, whisk together mayonnaise, lemon juice, lime juice, lemon zest, lime zest, minced garlic, salt, and pepper in a small bowl until smooth.
Serve the shrimp cakes warm, with the two-citrus aioli on the side for dipping.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Calories per serving: Approximately 300 kcal | Servings: 4 servings