Shrimp Cakes

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These shrimp cakes are crisp on the outside, tender in the middle, and packed with savory shrimp flavor. A quick lemon aioli makes them feel a little extra without adding much work.

Prep Time1 5

Cook Time10

Total Time1 15

Course: Appetizer, Main Course

Cuisine: American

Servings: shrimp cakes

Author: Easy Low Carb

Equipment

Ingredients

1 pound raw shrimp peeled and deveined
1 large egg
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon pepper
¼ teaspoon salt
2 green onions minced
1 tablespoon chopped fresh parsley
½ cup almond flour or keto bread crumbs
¼ cup grated parmesan cheese
2 tablespoons vegetable oil
2 tablespoons butter

Instructions

Pat the shrimp dry and finely chop (for the best texture) or pulse in a food processor 3 to 5 times until roughly minced.
In a large bowl, whisk together egg, mayo, Dijon, salt, and pepper.
Add chopped shrimp, minced green onion, chopped parsley, and almond flour (or breadcrumbs). Stir to combine.
Refrigerate the mixture for 1 hour to help the cakes hold their shape better.
Heat the oil and butter in a large nonstick skillet over medium heat. Scoop spoonfuls of the mixture into the pan and gently flatten into cakes about 3 inches wide and ½-inch thick. Sprinkle the tops with Parmesan while they cook.
Cook the shrimp cakes 3 to 5 minutes per side or until golden brown and the shrimp is cooked through (it will be opaque).
Serve immediately. Pairs well with lemon aioli (see notes).

Notes

Lemon aioli: Combine ⅓ cup mayonnaise, 1 teaspoon dijon, 1 teaspoon lemon juice, ½ teaspoon lemon zest, ⅛ teaspoon garlic powder
Keep leftovers in an airtight container in the refrigerator for up to 2 days and in the freezer for up to 2 months.

Nutrition