Recipes

Shrimp Cakes With Lemon Aioli

READY IN: 25mins

INGREDIENTS

  • 1lblarge raw shrimp, peeled and deveined
  • 4ouncesmozzarella cheese (1 1/2 cups shredded)
  • 1largeegg
  • 14 cupmayonnaise
  • 2tablespoonsparsley, finely chopped plus more to garnish
  • 12 teaspoonsea salt (to taste)
  • 18 teaspoonblack pepper
  • 14 cupall-purpose flour
  • 2tablespoonsolive oil
  • For the Aioli Sauce
  • 12 cupmayonnaise
  • 1teaspoonlemon zest
  • 2tablespoonslemon juice
  • 1garlic clove, pressed
  • NUTRITION INFO

    Serving Size: 1 (120) g

    Servings Per Recipe:6

    Calories: 183.8

    Calories from Fat 93 g 51 %

    Total Fat 10.4 g 15 %

    Saturated Fat 3.5 g 17 %

    Cholesterol 141.3 mg 47 %

    Sodium 753.7 mg 31 %

    Total Carbohydrate5.8 g 1 %

    Dietary Fiber 0.3 g 1 %

    Sugars 0.4 g 1 %

    Protein 16.2 g 32 %

    DIRECTIONS

  • Shrimp Cakes:
  • Pat shrimp dry 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.
  • Alternatively, place them in muffin tins sprayed with cooking spray, and bake in preheated 350F oven for 20-30 minutes, checking for doneness after 20 minutes.
  • 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.
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