Shrimp Cakes With Carrot Slaw Recipe

Name: Shrimp Cakes With Carrot Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 3/4 teaspoon ground cumin; 3 tablespoons extra-virgin olive oil; Kosher salt and pepper; 6 medium radishes, grated; 4 large carrots, grated; 1 1/2 pounds large shrimp, peeled and deveined; 1 jalapeno, seeded and finely chopped; 2 teaspoons grated orange zest; 1/4 cup all-purpose flour; 1/4 cup fresh cilantro sprigs; Tortilla chips (optional)

Servings: persons

2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
6 medium radishes, grated
4 large carrots, grated
1 1/2 pounds large shrimp, peeled and deveined
1 jalapeno, seeded and finely chopped
2 teaspoons grated orange zest
1/4 cup all-purpose flour
1/4 cup fresh cilantro sprigs
Tortilla chips (optional)

1
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.
2
Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeno, orange zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse to combine.
3
Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.
4
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.
5
Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.
6
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.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 3/4 teaspoon ground cumin, 3 tablespoons extra-virgin olive oil, Kosher salt and pepper, and more.

Yes, Shrimp Cakes With Carrot Slaw falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shrimp Cakes With Carrot Slaw

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