Shrimp Cakes with Lemon Aioli

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Shrimp Cakes with Lemon Aioli This is a surprising way to use shrimp but it’s also the best way to make a pound of shrimp go a long way. Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; these are GOOD!

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Shrimp Calories / Shrimp Nutrition:

• Purchase wild-caught shrimp whenever possible.
• Avoid “Farm Raised Shrimp” or anything marked “Farmed,” especially coming from overseas where they may be produced in unsafe or unhealthy conditions and could lead to health problems. Here is an awesome article from Dr. Axe that discusses the dangers of farmed shrimp.
• There are about 99 calories in 100 grams of cooked shrimp.

How to Devein Shrimp:

Deveining larger sized shrimp is especially important. Check out our video tutorial on how to peel and devein shrimp. You can use a small pairing knife or a deveining tool like this one from OXO.

Ingredients for Shrimp Cakes Recipe:

The ingredients here are so simple and come together quickly for an easy appetizer or side with dinner or lunch. Combining raw diced shrimp with a batter creates an irresistibly good shrimp fritter. I hesitate to call them ‘fritters’ because fritters are often deep fried but you don’t need much oil at all in this recipe. I usually use 1 to 2 Tbsp for the entire batch. Seriously though, don’t skip the lemon aioli sauce – it is everything with these shrimp cakes; dunk after dunk.

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Watch How to Make Sauteed Shrimp Patties:

Watch Natasha make these cheesy shrimp cakes. You will be surprised by how easy this recipe is! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.

Cook’s Tips: Here are our favorite measuring spoons that I bragged about in the video. Also, a trigger release ice cream scoop makes it so easy to portion and and sauté these while keeping your hands clean. Also, a non-stick pan works best to keep the patties from falling apart while cooking.

Print-Friendly Sauteed Shrimp Cakes Recipe:

Made this amazing thing last night. It was SO easy and so delicious. Fixed my cravings. Please note, the nutrition information is not exact as it’s based on using regular flour while I used almond flour instead.

Ingredients

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–For the Shrimp Cakes/ Fritters:

1 lb large raw shrimp peeled and deveined

4 oz mozzarella cheese (1 1/2 cups shredded)

1 large egg

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 light olive oil or high heat cooking oil of choice

–For the Lemon Aioli Sauce:

1/2 cup mayo 1 tsp lemon zest

2 Tbsp lemon juice

1 garlic clove pressed or finely minced

US Customary – Metric

Instructions

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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.

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Nutrition Facts (based on using regular flour): Amount Per Serving Calories 258Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 4g 20% Cholesterol 233mg 78% Sodium 968mg 40% Potassium 93mg 3% Total Carbohydrates 4g 1% Protein 21g 42% Vitamin A 4.7% Vitamin C 5.8% Calcium 26.3% Iron 11.7%

• Percent Daily Values are based on a 2000 calorie diet.*