Labor Day Shrimp Cakes
These Labor Day Shrimp Cakes are the perfect crowd-pleaser. Packed with fresh shrimp, ginger, and herbs, they are light, healthy, and easy to prepare. Serve with a tangy lemon aioli for the ultimate appetizer or main course! #LaborDayEats #HealthySeafood #QuickAndEasy #ShrimpCakes
Equipment
- Food Processor
- Skillet or Baking Sheet
Ingredients
Shrimp Cake Base
- 1.5 lbs raw shrimp peeled, deveined, tails removed
- 1 cup breadcrumbs
- 1 medium carrot grated
- 1/4 cup fresh parsley finely chopped
- 0.5 tbsp fresh ginger grated
- 1 large egg
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 1 tsp salt
- 0.25 tsp black pepper
Lemon Aioli
- 1/4 cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
Instructions
- Mix all patty ingredients (shrimp, breadcrumbs, carrot, parsley, ginger, egg, garlic powder, paprika, salt, pepper) in a large bowl until combined.
- Pulse the mixture in a food processor for about 1 minute until coarsely chopped. (Or finely chop shrimp by hand and stir in.)
- Shape about 1 cup of mixture into a firm patty. Repeat to make 6 patties. Let rest 5–10 minutes.
- Cook your patties: Pan-fry in a skillet with oil for 4-5 mins per side, or bake at 350°F for 15-17 mins, or air fry at 350°F for 13-15 mins.
- For the lemon aioli, whisk together mayonnaise, lemon juice, and minced garlic. Serve alongside the shrimp cakes.
Notes
Nutrition per serving: Calories: 250, Total Carbs: 14g, Net Carbs: 13g, Fats: 12g, Protein: 20g.
