Shrimp Cakes with Lemon Aioli

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


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.

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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