Description
These Shrimp Cakes with Lemon Aioli are a delightful appetizer or light meal featuring tender shrimp combined with mozzarella cheese and fresh parsley, pan-fried to golden perfection. Served with a zesty lemon aioli, they offer a burst of bright citrus flavor that complements the savory cakes perfectly.
Ingredients
Scale
Shrimp Cakes
- 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)
Lemon Aioli
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove (pressed or finely minced)
Instructions
- Prepare Shrimp: Finely chop the peeled and deveined shrimp into small pieces for easy mixing and even cooking.
- Mix Ingredients: In a large bowl, combine the chopped shrimp, shredded mozzarella cheese, egg, 1/4 cup mayonnaise, chopped parsley, sea salt, black pepper, and flour. Mix until all ingredients are well incorporated into a sticky batter.
- Form Cakes: Using your hands or a spoon, shape the mixture into 12 even patties (fritters), roughly 2-3 inches in diameter each. Set aside on a plate.
- Make Lemon Aioli: In a small bowl, whisk together 1/2 cup mayonnaise, lemon zest, lemon juice, and minced garlic until smooth. Refrigerate to allow flavors to meld while cooking the cakes.
- Heat Oil: Heat 2 tablespoons of light olive oil or your preferred high-heat cooking oil in a large skillet over medium heat until shimmering.
- Cook Shrimp Cakes: Carefully place the shrimp cakes into the hot skillet without overcrowding. Cook for about 3-4 minutes on each side or until golden brown and cooked through. Flip carefully to avoid breaking apart.
- Drain and Serve: Remove the cooked cakes from the skillet and place on a paper towel-lined plate to absorb excess oil. Garnish with additional parsley if desired.
- Serve: Plate the shrimp cakes with a generous dollop of the lemon aioli on the side for dipping. Enjoy warm.
Notes
- For gluten-free option, substitute all-purpose flour with gluten-free flour blend.
- Ensure shrimp are finely chopped for the best texture and binding.
- You can prepare the lemon aioli ahead of time and refrigerate for up to 2 days.
- Use fresh lemon zest and juice for the best flavor in the aioli.
- Cook shrimp cakes in batches if your skillet is not large enough to avoid overcrowding.
