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Shrimp Cakes with Lemon Mayo
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 (2 fritters per serving)
Ingredients
Shrimp Cakes:
1 lb large raw shrimp peeled and deveined
4 oz mozzarella cheese (1 1/2 cups shredded)
2 large eggs
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 almond flour
2 Tbsp olive oil (or frying oil of choice, I prefer bacon grease)
Lemon Mayo Sauce:
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1/2 Cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 clove garlic pressed or finely minced
Directions
Shrimp Cakes
Pat dry shrimp with paper towels then dice into pea-sized pieces.
Transfer chopped shrimp to a large mixing bowl.
Add mozzarella, eggs, mayo, parsley, salt and pepper.
Stir together then add almond flour and mix until well combined.
Heat a large non-stick pan over medium heat and add oil.
Add 1 heaping Tbsp at a time (or a level ice cream scoop) and flatten so they are about 1/2" thick patties.
Saute about 3 minutes per side or until golden brown on the edges and cooked through.
Lemon Mayo Sauce:
In a small bowl, add mayo and stir to remove any lumps.
Add lemon zest, lemon juice and pressed garlic clove
Stir to combine.
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
Shrimp Cake Amount Per Serving (2 cakes)
Calories 258
Total Fat 18g
Sodium 459mg
Potassium 182mg
Total Carbohydrates 2.4g
Fiber 0.6g
Sugars 1.4g
Protein 22g
Lemon Mayo (~1.25 to 1.5 T)
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Calories 123.2
Total Fat 13.3 g
Sodium 93.4 mg
Potassium 16.3 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.1 g
Sugars 2.2 g
Protein .2g