Lemon Aioli Shrimp Cakes


  • 1/4 cup Kelchner's Horseradish Remoulade
  • 1 1/2 cups shredded mozzarella 
  • 1 lb large raw shrimp peeled and deveined
  • large egg
  • Tbsp finely chopped parsley, plus more to garnish
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper
  • 1/4 cup all-purpose flour 
  • 2 Tbsp light olive oil or high heat cooking oil of choice 
  • 1/2 cup mayo
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 minced garlic clove 


Pat shrimp dry with paper towel then dice into pea-sized pieces.

Place chopped shrimp into a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup Kelchner's Horseradish Remoulade, 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.

Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tbsp at a time 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 edges and cooked through. 

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.

Serve with Kelchner's Horseradish Remoulade for dipping.

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