Shrimp Cakes
Whether you’re hosting a dinner party, looking for a quick snack, or preparing a light meal, Shrimp Cakes are the perfect choice. The combination of crispy coating and juicy shrimp makes them a crowd-pleaser that everyone will enjoy.
Servings 12 Cake
Ingredients
For the Shrimp Cakes
- 1 lb large raw shrimp peeled and deveined
- 1/4 cup all-purpose flour or gluten free flour
- 4 oz mozzarella cheese (1 1/2 cups shredded)
- 1 large egg
- 1/4 cup mayonnaise
- 2 tablespoon parsley finely chopped, plus more to garnish
- 2 tablespoon light olive oil or high heat cooking oil of choice
- 1/2 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper
For the Lemon Aioli Sauce:
- 1/2 cup mayo
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 garlic clove pressed or finely minced
Instructions
How to Make Shrimp Cakes:
- Gently pat the shrimp dry using paper towels, ensuring any excess moisture is removed, then finely chop them into small, pea-sized pieces.
- Place the chopped shrimp in a large mixing bowl. Add shredded mozzarella, a beaten egg, creamy mayo, freshly chopped parsley, a pinch of salt, and a dash of black pepper.
- Stir until well combined, then incorporate the flour, mixing until the batter becomes smooth and cohesive.
- Warm a large non-stick skillet over medium heat and drizzle with olive oil. Scoop the batter, using a heaping tablespoon or a leveled ice cream scoop, directly onto the pan.
- Gently flatten each fritter to about 1/2 inch thick. Sauté for approximately 3 minutes per side, or until the edges turn golden brown and the patties are cooked through.
How to Make Lemon Aioli Sauce:
- In a small bowl, smooth out the mayo by stirring until creamy. Mix in the fresh lemon zest, bright lemon juice, and a finely pressed garlic clove, stirring until the flavors are well blended.
Notes
- If using a food processor to chop the shrimp, pulse gently to maintain a coarse texture and avoid turning it into a paste.