These shrimp cakes are juicy and tender with a slightly crispy outside, and taste great chopped up in a bowl with rice! This recipe also feeds a lot of people, so I would recommend halving it if you’re cooking for one.
- For the shrimp cakes:
16oz cooked medium-sized shrimp, thawed, peeled and deveined
(I usually buy a frozen bag)
1 and 1/2 cups shredded mozzarella cheese
2 whole eggs, beaten
1/2 cup mayonnaise
1/4 cup flour
3 tablespoon dried parsley
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon olive oil
- For the sauce:
1/2 cup mayonnaise
1 teaspoon lemon zest
1 garlic clove, minced
2 tablespoon lemon juice
- For serving:
Butter lettuce (or romaine) roughly chopped
- Pat your shrimp dry with paper towels, then cut into pea-sized pieces with a knife or kitchen scissors. Add into a large mixing bowl.
- Stir all these items together with a spatula: shrimp, mozzarella cheese, beaten eggs, 1/2 cup mayo, flour, parsley, garlic powder, paprika, panko, salt, and pepper.
- Heat a skillet or pan over medium-high heat with 1 tablespoon of olive oil. Using a measuring spoon or an ice cream scooper, create your shrimp cakes in the pan by forming a small patty with 2-3 heaping tablespoons worth of batter. Make sure you flatten out the top of the patty to ensure even cooking. You will probably need to make more than one batch, so don’t overcrowd the pan too much. Saute the cakes for about 3 minutes per side until golden brown. Remove the cakes to a paper towel lined plate when finished.
- In a small bowl, stir together 1/2 cup mayo, lemon zest, lemon juice, and the minced garlic to create an aioli sauce.
- To assemble your rice bowls, add chopped butter lettuce and a few shrimp cakes to a bowl of stir. Top with a few spoonfuls of the aioli sauce and mix everything together.