These are little shrimp cakes that are juicy and tender.  The lemon aioli really makes these stand out!

For the Shrimp 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

Lemon Aioli

  • 1/2 cup mayo
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 garlic clove pressed or finely mincedFor the Shrimp Fritters

    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 small cookie 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.

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.

Adapted from Natasha’s Kitchen

 

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