Shrimp Cakes with Lemon Aioli
Total Time
25
Prep Time
10
Cook Time
15
Rating
4.98 out of 5 stars
(319)
Ingredients
6 servings
- 1 lb large raw shrimp, peeled and deveined
- 4 oz mozzarella cheese (1 1/2 cups shredded)
- 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
- 1/2 cup mayo
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed or finely minced
How would you rate this recipe?
Preparation
Step 1
Pat dry shrimp with paper towels then dice into pea-sized pieces.
Step 2
Transfer chopped shrimp to a large mixing bowl. Add shredded mozzarella, egg, mayo, parsley, salt, and black pepper. Stir together then add flour and mix until batter is creamy and well combined.
Step 3
Heat a large non-stick pan over medium heat and add 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.
Step 4
In a small bowl, add mayo and stir to remove any lumps. Add lemon zest, lemon juice and pressed garlic clove and stir to combine.
Step 5
Save recipe for the next time?
Chef's 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.
