keto Japanese Fusion Shrimp Cakes with Lemon Garlic Aioli cover
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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.
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

Ingredients

Shrimp Cake

  • 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

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.   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.