Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

Shrimp and Wild Rice Cakes with Roasted Pepper-Dill Aioli

Prep Time

20 minutes

Cook Time

20 minutes


12 people

Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice and dill and thyme in a pancake form. It’s finished with a roasted red pepper aioli.

Recipe courtesy of McCormick®

To toast dill seeds: Heat small skillet on medium heat 2 minutes. Add dill seeds; cook 1 minute or until seeds are fragrant, shaking pan frequently. Immediately remove seeds from skillet to avoid over-toasting. Make Ahead: Shrimp cakes can be made up to 24 hours ahead. Cool, wrap and store in the refrigerator. Reheat on baking sheet in preheated 350°F oven for 10 minutes. The aioli can be made up to 24 hours ahead. Refrigerate in covered container until ready to serve.


  • Roasted Pepper-Dill Aioli:
  • 1 cup light mayonnaise
  • 1 jar (7 ounces) roasted red peppers, finely chopped
  • 1/2 teaspoon McCormick® Gourmet Collection Dill Weed
  • 1/2 teaspoon McCormick® Gourmet Collection Mustard, Ground
  • 1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
  • 1/4 teaspoon Black Pepper, Coarse Grind
  • Shrimp and Wild Rice Cakes:
  • 1/2 cup flour
  • 1 teaspoon Old Bay® Seasoning
  • 1 teaspoon baking powder
  • 1/4 cup chopped green onions
  • 1/2 cup cooked (unsalted) wild rice
  • 1 cup chopped cooked shrimp
  • 3/4 teaspoon McCormick® Gourmet Collection Dill Seed, toasted
  • 3/4 teaspoon McCormick® Gourmet Collection Thyme Leaves
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 2 eggs, beaten


  • 1 For the Aioli, mix all ingredients in medium bowl; cover. Refrigerate until ready to serve.
  • 2 For the Shrimp Cakes, mix flour, baking powder and Old Bay in large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended.
  • 3 Spray large nonstick skillet with no stick cooking spray. Heat on medium heat. Drop heaping tablespoonfuls of shrimp mixture into skillet. Flatten slightly so cakes are about 2 inches in diameter. Cook cakes in small batches, 5 minutes per side, or until lightly browned.
  • 4 Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)



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