Shrimp Cakes with Lemon Aioli (VIDEO)
Ingredients
For the Shrimp Cakes/ Fritters:
- 1 lb large raw shrimp, peeled and deveined
- 4 oz mozzarella cheese
- 1 large egg
- 1/4 cup mayonnaise
- 2 Tbsp parsley, finely chopped, plus more to garnish
- 1/2 tsp sea salt, or to taste
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour, or gluten free flour
- 2 Tbsp light olive oil, or high heat cooking oil of choice
For the Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed or finely minced
Instructions
- 1
Pat dry shrimp with paper towels then dice into pea-sized pieces.*
- 2
Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
- 3
Heat a large non-stick pan over medium heat and add 1 Tbsp 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 3 minutes per side or until golden brown on the edges and cooked through.
3 min - 4
In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.
How to Make Shrimp Cakes:
How to Make Lemon Aioli Sauce:
Nutrition
Per serving (based on 6 servings)
