If you love classic crab cakes, you are going to LOVE this shrimp twist. My crispy shrimp cakes are light, flavorful, and beautifully golden on the outside with tender bites of shrimp inside. Fresh herbs, lemon zest, and smoky spices bring everything together, while almond flour keeps the recipe naturally gluten free and low carb.
The creamy lemon garlic aioli on the side adds the perfect bright and tangy finish. Perfect for a weeknight dinner, appetizer platter, or even a light summer lunch.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large mixing bowl
- Sharp knife and cutting board
- Sheet pan
- Large skillet
- Small bowl for the aioli
- Measuring cups and spoons
- Spatula
Ingredients
For the Shrimp Cakes
- 1 lb shrimp, peeled (deveined, patted dry and diced small)
- 1 egg (large, organic)
- 1 bunch green onions (1 small bunch, finely diced)
- 1 red bell pepper (finely diced)
- 1 shallot (diced)
- Zest of 1 lemon
- 1 tbsp lemon juice (fresh)
- 1 cup almond flour
- 3 tbsp cilantro (fresh chopped)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tbsp sriracha
- 1/2 cup mozzarella (freshly grated)
- 2 to 3 tbsp avocado oil for cooking
For the Lemon Garlic Aioli
- 1/2 cup mayonnaise (avocado oil based is healthiest!)
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp garlic (minced)
How To Make Them
- In a large mixing bowl, combine the diced shrimp, egg, green onions, red bell pepper, shallot, lemon zest, lemon juice, almond flour, cilantro, salt, pepper, smoked paprika, sriracha, and grated mozzarella. Mix until combined
- Stir the mixture well until everything is evenly incorporated and the ingredients hold together.
- Form the shrimp cakes. Shape the mixture into about 15 shrimp cakes. Place them on a sheet pan in a single layer.
- Transfer the pan to the refrigerator for at least 30 minutes. If you are short on time, place them in the freezer for about 20 minutes. This helps the cakes firm up so they hold their shape while cooking.
- Add 2 to 3 tablespoons of avocado oil to a large skillet and heat over medium heat.
- Once the oil is hot, add the shrimp cakes to the skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through.
- Make the lemon garlic aioli. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and minced garlic until smooth and creamy.
- Serve the crispy shrimp cakes warm with the lemon garlic aioli on the side for dipping.
Dietary Information
These shrimp cakes are naturally gluten free thanks to the almond flour, and they are also low carb. They fit well into keto and grain free eating styles. If you prefer dairy free, you can simply omit the mozzarella or replace it with a dairy free shredded cheese alternative.
Tips or Variations
- Dice the shrimp finely so the cakes hold together well while cooking.
- If the mixture feels too wet, add an extra tablespoon of almond flour.
- For extra crispiness, chill the cakes longer before cooking.
- You can bake the shrimp cakes at 400°F for about 12 to 15 minutes if you prefer a lighter cooking method.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
FAQ’s
Can I use frozen shrimp?
Yes. Just make sure the shrimp are fully thawed and patted very dry before chopping.
How do I store leftover shrimp cakes?
Store them in an airtight container in the refrigerator for up to three days.
Can I freeze shrimp cakes?
Yes. Freeze the uncooked cakes on a sheet pan first, then transfer them to a freezer bag. Cook them directly from frozen or thaw overnight in the refrigerator.
How do I reheat them?
Reheat in a skillet over medium heat or in a 350°F oven for about 8 minutes until warmed through.
Description
Ingredients
For the Shrimp Cakes
For the Lemon Garlic Aioli
Instructions
-
In a large mixing bowl, combine the diced shrimp, egg, green onions, red bell pepper, shallot, lemon zest, lemon juice, almond flour, cilantro, salt, pepper, smoked paprika, sriracha, and grated mozzarella. Mix until combined
-
Stir the mixture well until everything is evenly incorporated and the ingredients hold together.
-
Form the shrimp cakes. Shape the mixture into about 15 shrimp cakes. Place them on a sheet pan in a single layer.
-
Transfer the pan to the refrigerator for at least 30 minutes. If you are short on time, place them in the freezer for about 20 minutes. This helps the cakes firm up so they hold their shape while cooking.
-
Add 2 to 3 tablespoons of avocado oil to a large skillet and heat over medium heat.
-
Once the oil is hot, add the shrimp cakes to the skillet. Cook for 3 to 4 minutes per side until golden brown and cooked through.
-
Make the lemon garlic aioli. In a small bowl, mix together the mayonnaise, lemon zest, lemon juice, and minced garlic until smooth and creamy.
-
Serve the crispy shrimp cakes warm with the lemon garlic aioli on the side for dipping.
Nutrition Facts
Nutrition Facts
Servings 15
Serving Size 1 shrimp cake
- Amount Per Serving
- Calories 122kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.2g6%
- Cholesterol 57.3mg20%
- Sodium 249.6mg11%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 1.2g5%
- Sugars 1.1g
- Protein 9.2g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
