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Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli

I love shrimp and I love spicy food, so this recipe is perfect for me!
The shrimp cakes are moist and tender with a crispy, cheesy crust. They’re packed with lots of flavor from the garlic, lemon zest, and Old Bay seasoning. The fresh lemon juice and lemon aioli give them the perfect tangy finish.

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Ingredients:

For the Shrimp Cakes/ Fritters:

  • 1 lb large raw shrimp, peeled and deveined
  • 4 oz mozzarella cheese, (1 1/2 cups shredded)
  • 2 Tablespoons parsley, finely chopped, plus more to garnish
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon sea salt, or to taste
  • 2 Tablespoons light olive oil or high heat cooking oil of choice
  • 1/4 cup all-purpose flour

For the Lemon Aioli Sauce:

  • 1 teaspoon lemon zest
  • 2 Tablespoons lemon juice
  • 1/2 cup mayo
  • 1 garlic clove, pressed or finely minced
Instructions:

To Make Shrimp Cakes:

  1. Lightly tap the shrimp with a paper towel to dry and cut it into pea-sized pieces.
  2. In a large mixing basin, combine the diced shrimp. Add 4 ounces of finely chopped mozzarella cheese, 1 egg, 1/4 cup mayonnaise, 2 teaspoons of parsley, 1/2 teaspoon of salt, and 1/8 teaspoon of peppercorn. Stir together, then add 1/4 cup flour and mix until the batter becomes creamy and mixes well.
  3. Heat a large non-stick frying pan over medium to high heat and add 1 tablespoon of olive oil. Add 1 tablespoon (or ice cream level scoop) at a time and flatten the top of the donut so that it is about 1/2 inch thick putty. Fry for about 3 minutes on one side or until the edges are golden.

To Make Lemon Aioli Sauce:

Place the mayonnaise in a small bowl and stir to remove lumps. Add 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, and crushed garlic cloves and stir.

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