Shrimp Cakes with Lemon Aioli (VIDEO)

By nanarose

Ingredients

• For the Shrimp Cakes/ Fritters:
• 1 1
• lb
• large raw shrimp
• peeled and deveined
• 4 4
• oz
• mozzarella cheese
• (1 1/2 cups shredded)
• 1 1
• large egg
• 1 /4
• cup
• mayonnaise
• 2 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 2
• Tbsp
• light olive oil
• or high heat cooking oil of choice
• 1 1
• tsp
• lemon zest
• 2 2
• Tbsp
• lemon juice
• 1 1
• garlic clove
• pressed or finely minced
• For the Lemon Aioli Sauce:
• 1/2 1/2
• cup
• mayo
• 1 1
• tsp
• lemon zest
• 2 2
• Tbsp
• lemon juice
• 1 1
• garlic clove
• pressed or finely minced
• 1 /2
• cup
• mayo
• 1 1
• tsp
• lemon zest
• 2 2
• Tbsp
• lemon juice
• 1 1
• garlic clove
• pressed or finely minced
• US Customary - Metric

Details

Adapted from natashaskitchen.com

Preparation

Step 1

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.