Shrimp Cakes with Lemon Aioli (VIDEO)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 people (2 fritters per serving)
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Calories
258 kcal
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Course
Main Course, Lunch
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Cuisine
American
Shrimp Cakes with Lemon Aioli (VIDEO)
Description
Shrimp Cakes with Lemon Aioli are prepared by finely dicing fresh shrimp, which are combined with shredded mozzarella cheese, egg, mayonnaise, and parsley. The mixture is lightly seasoned with salt and pepper and thickened with a bit of flour to hold the cakes together. The cakes are shaped to about half an inch thick and cooked in olive oil over medium heat until they develop a crispy golden crust while maintaining a tender interior.
The accompanying lemon aioli sauce is simple yet flavorful, combining mayonnaise with fresh lemon zest, lemon juice, and pressed garlic to achieve a creamy, citrus-accented dip that complements the shrimp cakes’ richness. The contrast of the crispy cakes and the tangy aioli enhances the dish’s appeal.
This recipe provides a seafood appetizer or light meal option that showcases shrimp in a versatile form. Serving the cakes immediately after cooking helps maintain their texture. Using chopped shrimp preserves some bite rather than a fully ground texture, and the mozzarella adds moisture and mild flavor.
Ingredients
For the Shrimp Cakes/ Fritters:
- 1 lb Shrimp peeled and deveined, large raw
- 4 oz mozzarella cheese (1 1/2 cups shredded)
- 1 egg large
- 1/4 cup mayonnaise
- 2 Tbsp parsley finely chopped, plus more to garnish
- 1/2 tsp salt or to taste, sea salt
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour or gluten free flour
- 2 Tbsp olive oil or high heat cooking oil of choice, light
For the Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic pressed or finely minced, clove
Instructions
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 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.
- 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.
How to Make Lemon Aioli Sauce:
- 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.
Notes
- Pulse shrimp in a food processor carefully if you prefer diced over ground texture.
- The lemon aioli recipe nutrition is approximate per serving assuming 8 servings and is not included in the cake’s nutrition calculations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (2 fritters per serving)
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbs | 4g | |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 233mg | 78% |
| Sodium | 968mg | 40% |
| Potassium | 93mg | 2% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 4.8mg | 5% |
| Calcium | 263mg | 26% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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