keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli cover

Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli


I saw a tasty looking crab cake recipe the other day that inspired me to make something similar for dinner. 

However, I only had some frozen shrimp in the fridge so shrimp cakes it was.  I knew I needed a binding agent, and I couldn’t use flour which is where I came up with the idea of using pork rinds. 

Similar to how we use bread crumbs for our Skinless Dumpling recipe.  You will be surprised as to how easy this dish is to make considering how incredibly delicious and flavorful these shrimp cakes are. 

Paired with the lemon garlic aioli, it’s an explosion of flavor that will make you wonder where these shrimp cakes have been all your life!

keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli pin 1

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

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

Shrimp Cakes

  • 1 lb Peeled and Deveined Shrimp
  • 2 Eggs
  • 3/4 Cup Crushed Pork Rinds (about 2oz)
  • 2 Stalks Green Onions
  • 1 tsp Soy Sauce
  • 3 tbsp Kewpie Mayo
  • 1 tbsp Olive Oil

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 and chop coarsely about the size of a pea and place in a large mixing bowl.

5) Finely chop green onions and and set aside.

6) Pour Unflavored Pork Rinds into a food processor, pulse until grounded into very fine crumbs, transfer to a large mixing bowl and set aside.  You can also use your hands to crush the pork rinds if you don’t have a food processor

7) Add eggs, Kewpie Mayo, Soy Sauce, green onions and pork rinds into a place in 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 at a time of the shrimp cake mixture and cook for 2.5-3.5 minutes.  Gently with the back of the spoon press down on the shrimp cakes to flatten ever so slightly.

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 these low-carb/keto Japanese Shrimp Cakes with our Garlic Lemon Aioli sauce!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

Join us on Facebook to be part of our interactive Ketolife discussion & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

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

Shrimp Cake

  • 1 lb Peeled and Deveined Shrimp
  • 2 Eggs Eggs
  • 3/4 Cup Crushed Pork Rinds
  • 2 Stalk Green Onions
  • 1 tsp Soy Sauce
  • 3 tbsp Kewpie Mayo
  • 1 tbsp Olive Oil

Sauce

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

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 and chop coarsely about the size of a pea and place in a large mixing bowl.
  • Finely chop green onions and and set aside.
  • Pour Unflavored Pork Rinds into a food processor, pulse until grounded into very fine crumbs, transfer to a large mixing bowl and set aside.  You can also use your hands to crush the pork rinds if you don't have a food processor.
  • Add eggs, Kewpie mayo, soy sauce, green onions and pork rinds into a place in the large mixing bowl and mix well.
  • Heat a large skillet on medium heat and add 1 tbsp olive oil.
  • Drop a large spoonful at a time of the shrimp cake mixture and cook for 2.5-3.5 minutes. Gently with the back of the spoon press down on the shrimp cakes to flatten ever so slightly.
  • 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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