Shrimp cakes with lemon aioli


PREP TIME: 10 mins | COOK TIME: 15 mins | TOTAL TIME: 25 mins | YIELD: serves 6 (2 fritters.)


For the Shrimp Cakes/ Fritters:
• 1 Pound large raw shrimp peeled and deveined.
• 4 ounces mozzarella cheese [1 1/2 cups shredded.]
• 1 Large egg.
• 1/4 Cup mayonnaise.
• 2 Tablespoons parsley finely chopped, plus more to garnish.
• 1/2 Teaspoon sea salt or to taste.
• 1/8 Teaspoon black pepper.
• 1/4 Cup all-purpose flour or gluten free flour.
• 2 Tablespoons light olive oil or high heat cooking oil of choice.

For the Lemon Aioli Sauce:
• 1/2 Cup mayo.
• 1 Teaspoon lemon zest.
• 2 Tablespoons lemon juice.
• 1 Garlic clove pressed or finely minced.


How to Make Shrimp Cakes:
-Pat dry shrimp with paper towels then dice into pea-sized pieces.*
-Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tablespoons parsley, 1/2 Teaspoon salt and 1/8 Teaspoon black pepper.Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
-Heat a large non-stick pan over medium heat and add 1 Tablespoon olive oil.Add 1 heaping Tablespoon at a time [or a level ice cream scoop] and flatten out the tops of your fritters as you go so they are about 1/2″ thick patties. Saute about 3minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:
-In a small bowl, add mayo and stir to remove any lumps.Add 1 Teaspoon lemon zest, 2 Tablespoons lemon juice and pressed garlic clove and stir to combine.

Recipe Notes

*You can use a food processor to chop the shrimp, but pulse carefully so you don’t turn it into ground shrimp meat.

Nutrition for Lemon Aioli Sauce is not included in the recipe since we usually don’t consume the full amount with 1 batch of shrimp cakes. Based on 8 servings for the sauce, each serving has 96 calories, 89mg sodium, 0g sugars, 5mg cholesterol {2%}, 10g total fat with 1g saturated fat {5%}.