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Shrimp Cakes with Lemon Aioli
Cheesy Shrimp Cakes aka Shrimp Fritters with irresistible lemon aioli sauce.
One of our favorite shrimp recipes! 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; this recipe is GOOD | natashaskitchen.com
If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce
Author: Natasha of NatashasKitchen.com
Servings: 6 people (2 fritters per serving)
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 all-purpose flour or gluten free 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
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.