Wow, these shrimp cakes...a MUST TRY! These delectable patties of shrimp-y perfection are so simple and quick to make. Made with our Fogo Island Northern Pink Shrimp — simply thaw your shrimp, chop them up, mix them with the rest of the ingredients, and pan fry them to that perfect golden brown.
Served with a simple lemon and garlic aioli, these shrimp cakes are sure to be a hit at your dinner table!
Fogo Island Fish & Seafood
In case you're unfamiliar with our Fogo Island seafood products, they come from a social enterprise called Fogo Island Fish that works directly with fishers on Fogo Island, NL to procure the very best ethically-harvested seafood and significantly increase the price that harvesters are paid for their catch, directly investing in the Fogo Island fishing community.
When it comes to making a conscious effort to purchase ethical, sustainable seafood, it can be tricky to navigate the murky waters of "sustainability". Transparency in where this seafood is coming from can also be extremely difficult in a global supply chain where seafood changes hands many, many times before it reaches your plate.
Luckily, there are businesses like Fogo Island Fish that guarantee that their seafood is ethically-harvested and comes directly from the waters of coastal fishing communities on Fogo Island. Their cod is all hand-line caught in day boats, one fish at a time and all their products are flash frozen on the same day they were fished at its peak of freshness so all of its flavour, nutrition, and texture are locked in.
Fogo Island Fish wants to include seafood in the local food movement and do with seafood is what is already being done with produce and meats. They believe their seafood and the thousands of coastal communities in Canada whose livelihood depends on the fishing industry, should be included in this local food movement, bringing Canadian seafood to Canadians.
For the Fogo Island Shrimp Cakes
- 1 1/2 cups Bright's Mozzarella, grated
- 1 x Pack Fogo Island Pink Northern Shrimp
- 1/4 cup mayonnaise
- 1/3 cup Viking AP Flour
- 1 x Homestead Farm Egg
- 1 x green onion
- 3 tbsp chopped flat leaf Italian parsley
- Juice of half a Mike & Mike's lemon
- Vancouver Island Sea Salt & pepper to taste
For the Lemon & Garlic Aioli
- 1/3 cup mayonnaise
- 1 tsp Mike & Mike's lemon zest
- Juice of half a Mike & Mike's lemon
- 1 clove August's Harvest garlic, minced or pressed through a garlic press
Thaw your Fogo Island Northern Pink Shrimp and remove from the package. Pat dry with a paper towel to remove some excess moisture and then roughly chop them with a knife. Add them to a large bowl.
Add all your other ingredients to the bowl, except the flour, and stir until fully combined. Sprinkle in the flour and stir again until the mixture is well combined (it should be kind of creamy!)
In a large skillet, heat 2 tablespoons of canola oil. Form the shrimp cake by using a tablespoon and scooping out two tablespoons of batter and form them into a patty in your hands, about half an inch thick. You can cook 2 to 3 shrimp cakes in the pan at the same time, just avoid overcrowding your pan or you wont get that caramelization you're looking for!
Place them in the skillet and cook until one side is golden brown (about 2-4 minutes), flip and cook on the other side until golden brown and the shrimp cake is cooked through. Remove from the pan and transfer them to a paper towel lined baking sheet to soak up some of the excess oil from frying. Repeat until you're out of batter.
In a small bowl, combine all the ingredients for your aioli. Serve immediately!
Did You Try This Recipe?
If so, we'd love to see your finished product of your Fogo Island Shrimp Cakes! Share a photo and tag us on Instagram at @themarketat100kmfoods.