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Category: Main Course
Shrimp Cakes - TastyPlanner.com
Chef: Kate Torgersen
Fast shrimp cakes
Recipe Source: Real Simple
Ingredients
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
6 medium radishes, grated
4 large carrots, grated
1 1/2 pounds large shrimp, peeled and deveined
1 jalapeño, seeded and finely chopped
2 teaspoons grated orange zest
1/4 cup all-purpose flour
1/4 cup fresh cilantro sprigs
Tortilla chips (optional)
Instructions
Combine the lemon juice, cumin, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the radishes and carrots and toss to combine; set aside.Pulse the shrimp in a food processor until coarsely chopped. Add the jalape?o, orange zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse to combine.
Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.
Heat the remaining oil in a large skillet over medium heat. Cook the patties until golden brown and cooked through, about 2 minutes per side.
Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.
Make Ahead: The uncooked patties can be shaped (but not dredged in the flour), placed on a baking sheet in a single layer, covered, and then refrigerated for up to 24 hours or frozen for up to 3 months. Dredge the patties in the flour before cooking.
NUTRITION PER SERVING
CALORIES 336(35% from fat); FAT 13g (sat 2g); SUGAR 4g; PROTEIN 36g; CHOLESTEROL 259mg; SODIUM 906mg; FIBER 3g; CARBOHYDRATE 16g
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