• August 28, 2020

Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli 828 884 Cooking Aboard with Jill

Shrimp cakes with lemon aioli are a refreshing combination. The cakes are cheesy and crisp on the outside and creamy on the inside. Likewise the lemon aioli adds a nice citrus taste to the cakes. I like to serve fresh corn, salad and sliced beefsteak tomatoes with this dish. I made this recipe several times this summer and we never had leftovers. Depending on how many guests you have, you may want to double the recipe.

For Shrimp Cakes:
 1-pound raw shrimp (peeled and deveined)
 1 ½ cup mozzarella, grated (or any mild cheese like monterey jack)
 1 egg
 ¼ cup mayonnaise
 2 tablespoons parsley, chopped finely (I used green onions)
 ½ teaspoon salt
 1/2 teaspoon pepper (or Old Bay Spice)
 1/4 cup flour (I used gluten free)
 2 tablespoons olive oil
For the Lemon Aioli:
 ½ cup mayonnaise
 1 teaspoon lemon zest
 1 tablespoon lemon juice
 2 cloves garlic, minced
1

2

Prepare the lemon aioli by combining all 4 ingredients and refrigerate.

3

Pat dry the raw shrimp and dice into pea sized pieces or pulse gently in a food processor. Place the shrimp in a mixing bowl.

4

Add the cheese, egg, mayonnaise, parsley, salt, pepper and flour.

5

Blend all ingredients carefully until well combined. (My favorite way is to use my clean hands.)

Place a cast iron or non-stick pan on the stove and add the olive oil. Turn the heat to medium.

6

Using an ice cream scoop (1/4 cup size), spoon rim full

7

Release the cake into the oil.

8

Flatten the cakes with the back of a spatula until they are about ½ inch thick.

9

Sauté on each side for about 3 minutes or until golden brown. This should make 8 shrimp cakes or 4 servings.

Ingredients

For Shrimp Cakes:
 1-pound raw shrimp (peeled and deveined)
 1 ½ cup mozzarella, grated (or any mild cheese like monterey jack)
 1 egg
 ¼ cup mayonnaise
 2 tablespoons parsley, chopped finely (I used green onions)
 ½ teaspoon salt
 1/2 teaspoon pepper (or Old Bay Spice)
 1/4 cup flour (I used gluten free)
 2 tablespoons olive oil
For the Lemon Aioli:
 ½ cup mayonnaise
 1 teaspoon lemon zest
 1 tablespoon lemon juice
 2 cloves garlic, minced

Directions

1

2

Prepare the lemon aioli by combining all 4 ingredients and refrigerate.

3

Pat dry the raw shrimp and dice into pea sized pieces or pulse gently in a food processor. Place the shrimp in a mixing bowl.

4

Add the cheese, egg, mayonnaise, parsley, salt, pepper and flour.

5

Blend all ingredients carefully until well combined. (My favorite way is to use my clean hands.)

Place a cast iron or non-stick pan on the stove and add the olive oil. Turn the heat to medium.

6

Using an ice cream scoop (1/4 cup size), spoon rim full

7

Release the cake into the oil.

8

Flatten the cakes with the back of a spatula until they are about ½ inch thick.

9

Sauté on each side for about 3 minutes or until golden brown. This should make 8 shrimp cakes or 4 servings.

Shrimp Cakes with Lemon Aioli

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