keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli cover

Shrimp Cakes with Garlic Aioli


The other day, I was on Facebook when I saw this tasty looking crab cake recipe that inspired me to make something similar for dinner.  So I opened the fridge and realized we only had some frozen shrimp in the fridge so shrimp cakes it was!  So instead of the planned low-carb/keto crab cakes, we got this Shrimp Cake with Garlic Aioli recipe!

keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli pin 1

So first thing first, I had to figure out what binding agent I’d be using.  Since we’re trying to be low-carb/keto here, the obvious choice of using flour was out.   Then I remembered how we used some pork rinds in our Cream Cheese Japanese Dumpling recipe and it worked in there so figured it would work in here too!

After that, the next step was figuring out what sauce I’d pair it with.  Since lemon pairs very well with seafood, I knew that would be part of the dish and when I saw the Kewpie Mayo, the idea hit me of making a lemon garlic aioli sauce!

The end result was an explosion of flavor that will make you wonder where these shrimp cakes have been all your life!  It’s super easy to put together and at ~2g net carb per serving, you really have to give these Shrimp Cakes a try!

keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli pic

For this one, the special ingredients are Kewpie Mayo and Soy Sauce, which can both be picked up on Amazon or a local Asian supermarket. 

Note – we strongly recommend using Kewpie Mayo for this recipe, other Mayo like Hellman’s of Bestfood will not offer the same taste.

Now, let’s get started!

Prepping Time 15M

Cook Time 5M

Total Time 20M

Net Carb/Serv ~2g

Servings 2

Ingredients

Sauce

Shrimp Cakes

Directions

1) Gather all the ingredients.

2) Grate garlic with a grater or garlic press and add into mixing bowl.

3) Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well.  Transfer to a small dipping bowl.

4) Remove tail from shrimps, chop coarsely about the size of a pea and place into a large mixing bowl.

5) Finely chop green onions and and set aside.

6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs.  You should end up with around 3 tbsp of ground Unflavored Pork Rinds.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko

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7) Add eggs, Kewpie Mayo, Soy Sauce, green onions and ground Unflavored Pork Rinds into the large mixing bowl and mix well.

8) Heat a large skillet on medium heat and add 1 tbsp olive oil.

9) Drop a large spoonful of the shrimp cake mixture at a time.  Using the back of your spoon, gently press down on the shrimp cakes to flatten ever so slightly and cook for 2.5-3.5 minutes until browned.

10) Flip over and cook for another 1-2 minutes.  Both sides should be golden brown.

11) Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.

 

Hope you enjoy your low-carb/keto Shrimp Cakes with Garlic Aioli!

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More Recipes

keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli pin 2

keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli cover

Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli

The BEST Asian Low-Carb/Keto recipe for Japanese Fusion Shrimp Cakes. Enjoy the taste of this delicious fusion recipe at only ~2g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
4.17 from 6 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: ketoseafood, ketoshrimp, ketoshrimpcake, lowcarbseafood, lowcarbshrimp
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe

Ingredients

Sauce

  • 1/4 Cup Kewpie Mayo
  • 1 tsp Lemon Juice
  • 1 Clove Garlic

Shrimp Cakes

  • 1 lb Peeled and Deveined Shrimp
  • 2 Eggs
  • 1.5 oz Unflavored Pork Rinds ~3 tbsp if using Pork Panko
  • 2 Stalks Green Onions
  • 1 tsp Soy Sauce
  • 3 tbsp Kewpie Mayo
  • 1 tbsp Olive Oil

Instructions

  • Gather all the ingredients.
  • Grate garlic with a grater or garlic press and add into mixing bowl.
  • Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
  • Remove tail from shrimps, chop coarsely about the size of a pea and place into a large mixing bowl.
  • Finely chop green onions and and set aside.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should end up with around 3 tbsp of ground Unflavored Pork Rinds. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
  • Add eggs, Kewpie Mayo, Soy Sauce, green onions and ground Unflavored Pork Rinds into the large mixing bowl and mix well.
  • Heat a large skillet on medium heat and add 1 tbsp olive oil.
  • Drop a large spoonful of the shrimp cake mixture at a time. Using the back of your spoon, gently press down on the shrimp cakes to flatten ever so slightly and cook for 2.5-3.5 minutes until browned.
  • Flip over and cook for another 1-2 minutes. Both sides should be golden brown.
  • Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.

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