Shrimp Cakes With Lemon Aioli
These easy and delicious shrimp cakes are packed with protein and amazing flavors. It is the perfect family recipe for you and your little ones to enjoy.
Servings: 12
Calories: 184kcal
Ingredients
Shrimp Cakes
- 1 lb raw shrimp peeled
- 1/2 15 oz can of sweet corn drained
- 1 handful of fresh cilantro
- 1/4 cup flour or gluten free flour you can also use oat flour
- 1/4 cup full-fat Greek yogurt
- 2 eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 lemon juiced (~1/2 tbsp )
- Salt Pepper to taste
- Oil for frying
Lemon Aioli
- ½ cup mayo
- 1/2 lemon juiced
- 1 medium clove of garlic finely minced
- Salt Pepper to taste
Instructions
Lemon Aioli
- In a small bowl, add mayonnaise, lemon juice, and chopped or minced fresh garlic and stir until well combined.
- Add salt and pepper to taste. Set aside.
Shrimp Cakes
- Thaw and peel the shrimps
- Chop the shrimps into small pieces or pulse them in a food processor. I like them medium-sized so you get chunks of shrimps when you bite into the cakes. **
- Rinse and chop the cilantro.
- Drain and rinse the corn (you can also use fresh or frozen corn).
- In a large mixing bowl, mix together Greek yogurt, lemon juice, eggs, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly combined.
- Using a spatula, fold in the flour, corn, cilantro, and shrimp and gently combine.
- Heat the oil in a frying pan over medium heat and scoop the shrimp cake mixture into the pan and cook the cakes like pancakes.
- Pan fry for 4-5 minutes on each side or until golden brown on the outside. Make sure it’s cooked all the way through before serving.
- Enjoy!
Notes
** I usually chop the shrimps into smaller pieces for my 1 year old son (who only has 2 teeth) since cooked shrimps have the rubbery texture that could be hard to chew through.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 15g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 385mg | Fiber: 1g | Sugar: 1g