Shrimp Cakes with Lime Chili Aioli

Today, I thought I’d share one of my favorite recipes from  the Low-FODMAP 28-Day Plan…Shrimp Cakes with Lime Chili Aioli!

shrimp cakeSuper yum! The lime aioli is so delicious.  Admittedly, I just used a commercial brand of mayonnaise instead of the homemade in the book and added a bit of lime juice, lime zest, paprika and cayenne pepper.  Soooooooo good.

Add a little rice and salad and you are good to go.

I hope you had a nice weekend!  I enjoyed a great walk with my daughter, Chelsea and another walk with Lucy {you know…my crazy chocolate lab} and Russ.  I also squeezed in a run w/ my friend Sara.  The weather has been so warm ….and I don’t believe I am saying this….but I am looking forward to a little chill in the air.

I was fortunate to fit in some cooking this weekend too.  A new pumpkin granola bar which made my kitchen smell like the flavors of fall…all spice, cinnamon and a pumpkin. YUM!

I will be sure to share this with you soon!

Last week, I learned I was accepted into the University of Chicago’s Preceptorship Program for Celiac Disease!  This is a 2 day intensive program in which I will present a patient case study and be educated by some of the world’s best in celiac disease care.  I am super excited I was selected! 🙂

I hope to get a recap on probiotics for you soon too…from the Harvard Medical School Probiotic Symposium I attended last week.  There was not much information about IBS and probiotics but rather how our gut microbiome (the various microbes: yeast, bacteria, viruses that live in our gut) changes in different stages of our life and with various infections or exposure to different food products and even with farm living and the potential role of probiotics during these various life stages or events.

Shrimp Cakes with Lime Chili Aioli


  • Serves 4
  • 1 pound of large raw shrimp, peeled, deveined and rinsed
  • 1 large egg, beaten
  • 2 scallions, green part only, diced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon cayenne pepper
  • 2 cups gluten free bread crumbs
  • 1/8 teaspoon sea salt
  • 1 cup mayonnaise
  • Juice and grated zest of lime
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil


  1. In the bowl of a food processor pulse the shrimp to coarsely chop it.
  2. Add the egg, scallion greens, lemon juice, Dijon mustard and 1/4 teaspoon of cayenne. Pulse briefly to combine. Add 1 cup of the bread crumbs and pulse briefly to combine.
  3. Form the mixture into cakes. Roll the cakes in the remaining 1 cup of bread crumbs.
  4. Place on parchment lined baking sheet and refrigerate for 10 minutes.
  5. While the shrimp cakes rest, in a small bowl whisk together the mayonnaise, lime juice, lime zest, paprika, remaining 1/2 teaspoon of cayenne and sea salt.
  6. In large non-stick pan, heat the oil over med-high heat until it shimmers.
  7. Working in batches, fry the cakes until they are golden brown. About 4 minutes per side.
  8. Serve the cakes with aioli.