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.
Prepare the lemon aioli by combining all 4 ingredients and refrigerate.
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.
Add the cheese, egg, mayonnaise, parsley, salt, pepper and flour.
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.
Using an ice cream scoop (1/4 cup size), spoon rim full
Release the cake into the oil.
Flatten the cakes with the back of a spatula until they are about ½ inch thick.
Sauté on each side for about 3 minutes or until golden brown. This should make 8 shrimp cakes or 4 servings.
Ingredients
Directions
Prepare the lemon aioli by combining all 4 ingredients and refrigerate.
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.
Add the cheese, egg, mayonnaise, parsley, salt, pepper and flour.
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.
Using an ice cream scoop (1/4 cup size), spoon rim full
Release the cake into the oil.
Flatten the cakes with the back of a spatula until they are about ½ inch thick.
Sauté on each side for about 3 minutes or until golden brown. This should make 8 shrimp cakes or 4 servings.