Spring is here and these shrimp and zucchini cakes are perfect as a light entree, appetizer or lunch.  In my neck of the woods zucchini and shrimp are available year round that I can prepare this dish any time.  It reminds me of crab cakes (which I love), only better because it has vegetable in it.  For shrimp and crab lovers, this will be a hit.

I remember my mother used to make savory squash (kabocha) fritters with fresh tiny shrimps (soft shells included) and when she fried them the house smelled so good.  I wanted to showcase that flavor here just because it’s so good it makes me happy.

When buying shrimp, pick the medium size (25/30 count per pound) that is deveined already.  Then remove the shell and chop it into 1/4-inch pieces.  I chose to use fresh chives here for the lemon aioli dipping sauce because they’re milder compared to raw garlic cloves that have a much stronger, pungent flavor.

Cooking this dish can’t be any easier.  Just mix all the ingredients, form patties, and start frying in olive oil.  The result is utterly memorable.

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Print Recipe
 Shrimp and Zucchini Cakes with Lemon Aioli Sauce
Course Main Dish, Sides
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cakes
Ingredients
  • 2 cups grated zucchini
  • 1/4 cup red bell pepper finely diced
  • 2 green onion chopped
  • 10 medium shrimp chopped
  • 1 large beaten egg
  • 1/2 cup Panko bread crumbs plus 2 Tbsp and more for coating
  • 2 Tbsp grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper plus more for dip
  • 2 Tbsp olive oil
  • 1/3 cup mayonnaise
  • 3 chives finely chopped
  • 1 tsp Meyer lemon juice
Course Main Dish, Sides
Prep Time 15 minutes
Cook Time 15 minutes
Servings
cakes
Ingredients
  • 2 cups grated zucchini
  • 1/4 cup red bell pepper finely diced
  • 2 green onion chopped
  • 10 medium shrimp chopped
  • 1 large beaten egg
  • 1/2 cup Panko bread crumbs plus 2 Tbsp and more for coating
  • 2 Tbsp grated Parmesan cheese
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper plus more for dip
  • 2 Tbsp olive oil
  • 1/3 cup mayonnaise
  • 3 chives finely chopped
  • 1 tsp Meyer lemon juice
Instructions
  1. Use a box grater and use the biggest holes to grate the zucchini. Place the grated zucchini into a medium bowl.
  2. Add the red bell pepper, green onions, shrimp, egg, 1/2 cup + 2 Tbsp bread crumbs, parmesan cheese, salt and 1/2 tsp. ground pepper into the bowl. Mix together with a rubber spatula.
  3. Preheat the 2 Tbsp oil in a non-stick frying pan at medium/high heat. Spread about 2 Tbsp of bread crumbs on a platter. Form 8 equal size balls of the zucchini mixture and gently pat each one to flatten. Place each patty on the platter. Use a flat spatula to push around the sides to make it even.
  4. Use a flat spatula to pick up each patty and fry it in the hot oil for 3 minutes in 2 batches. Do not crowd them. Flip it over and cook for another 3 minutes until golden brown. Serve immediately with dipping sauce.
  5. For the dipping sauce: In a small bowl, mix together the mayonnaise, lemon juice, chives and 2-3 grinds of black pepper.
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