SHRIMP CAKES WITH LEMON AIOLI

LOW CARB SHRIMP CAKES WITH LEMON

Olivia is really good at adapting recipes so they are lower in carbohydrates and healthier.  She found this recipe at www.natashaskitchen.com and made her own healthy version.  It makes twelve cakes and each serving is two cakes.  Two cakes provide 467 calories and only a little over 7 grams of carbohydrates.

I will admit I have not eaten these but Olivia told me about them as soon as she made them and she was a big fan of the recipe.  I love crab cakes and just about any seafood so I'm sure I would like these.  Instead of garnishing them with parsley, you might also try sprinkling your favorite micro green on top.  Micro greens always add a bright note to any recipe.  If you are looking for something different and full of flavor give these fabulous cakes a try.
-Nanette

SHRIMP CAKES WITH LEMON AIOLI

For the Shrimp Cakes/ Fritters:

• 1 lb large raw shrimp peeled and deveined
• 4 oz mozzarella cheese (1 1/2 cups shredded)
• 1 large egg
• 1/4 cup olive oil 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 almond flour
• 2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

• 1/2 cup olive oil mayo
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

1. Pat dry shrimp with paper towels then dice into pea-sized pieces.
2. 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.
3. 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 ice cream 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.

How to Make Lemon Aioli Sauce:

1. 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.