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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
- 1 lb Peeled and Deveined Shrimp
- 2 Eggs Eggs
- 1 Cup Unflavored Pork Rinds 1/4 Cup Pork Panko
- 2 Stalk Green Onions
- 1 tsp Soy Sauce
- 3 tbsp Kewpie Mayo
- 1 tbsp Olive Oil
- 1/4 Cup Kewpie Mayo
- 1 tsp Lemon Juice
- 1 Clove Garlic
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. Note - you should end up with around 1/4 cup crushed pork rinds.
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.