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Crisp summery cakes with refreshing heirloom tomato, lemon aioli & spicy panfried shrimp 

Serves 2


For the Shrimp:

1/2tsp paprika

1/4tsp cayenne

1/4tsp garlic powder

1/4tsp onion powder

1/4tsp chili

1/4tsp salt

1/8tsp pepper

1/8tsp red pepper flakes

3/4lb shrimp, peeled


For the Aioli:

1/4c sour cream or mayo 

Zest & juice of 1 lemons

1tbsp parsley, minced

1 garlic scape, minced (optional)

1tsp sugar

Dash red pepper flakes (optional)

Salt n pep


For the Cakes:

2 medium zucchini, trimmed

4 garlic scapes, minced (optional)

1/2c gluten-free (or not) panko 

2 eggs, whisked

1 clove garlic, minced 

1/4tsp ground nutmeg

1/2tsp salt

1/4tsp white pepper

1 large green or yellow heirloom tomato, sliced thick


Combine all the spices and toss the shrimp in them. Let set at room temp while you prepare the cakes. 


Stir together the aioli well in a bowl and refrigerate until use.


Heat a large saute pan oven medium and drizzle with a good amount of oil. Grate or shred the zucchini onto a kitchen towel. Close the towel and wring it over the sink really well, getting out as much moisture as possible. Transfer zucchini into a medium-sized bowl and add in remaining ingredients, except the tomato. Combine everything together well and form into 4 balls. Add the balls into the hot pan and flatten them into cakes with a spatula. Cook about 5min per side until deep golden brown.


Increase heat to medium-high and add more oil. Cook the shrimp 2-3min per side until cooked all the way thru.


Schmear the aioli across serving dish and line the shrimp on one side. Layer the tomato and zucchini cakes across the other side and at immediately.