Zucchini Cakes With Lemon Shrimp Recipe

Name: Zucchini Cakes With Lemon Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, grated; 7 oz Yukon Gold potatoes, grated; 2 None corn on the cob, kernels removed; 2 None eggs, lightly beaten; 1/3 cup self-rising flour; 1/2 tsp baking soda; None None Vegetable oil, for frying; 1 1/2 lbs large shrimp (60 shrimp), peeled and deveined, with tails on; 1 tsp grated lemon peel; 1 tbsp plus 2 tsp olive oil; 2 cups baby lettuce leaves; 1 None green onion, thinly sliced diagonally; 2 tsp lemon juice

Servings: persons

4 medium zucchini, grated
7 oz Yukon Gold potatoes, grated
2 None corn on the cob, kernels removed
2 None eggs, lightly beaten
1/3 cup self-rising flour
1/2 tsp baking soda
None None Vegetable oil, for frying
1 1/2 lbs large shrimp (60 shrimp), peeled and deveined, with tails on
1 tsp grated lemon peel
1 tbsp plus 2 tsp olive oil
2 cups baby lettuce leaves
1 None green onion, thinly sliced diagonally
2 tsp lemon juice

1
Preheat the oven to 250u00b0F.
2
Using a clean tea towel, squeeze excess liquid from zucchini and potatoes until as dry as possible. Combine zucchini, potatoes, corn kernels, egg, flour and baking soda in a large bowl. Season with salt and black pepper.
3
Heat a little vegetable oil in a large nonstick skillet on medium heat. Drop rounded tablespoons of zucchini mixture into pan, pressing down slightly with the back of a spoon. Cook until browned on both sides and cooked through.
4
Transfer to a baking pan and place in the oven to keep warm. Heat additional oil and cook remaining zucchini mixture, until you have 30 cakes.
5
Mix shrimp, lemon peel and 1 tbsp of the olive oil in a large bowl. Season with salt and pepper. Heat the same skillet on high heat. Cook shrimp, turning, until they change color and are just cooked through.
6
Combine remaining 2 tsp olive oil, lettuce, green onion, lemon juice and a little salt and pepper in a large bowl; toss gently. Serve each zucchini cake topped with 2 shrimp and salad.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 4 medium zucchini, grated, 7 oz Yukon Gold potatoes, grated, 2 None corn on the cob, kernels removed, 2 None eggs, lightly beaten, and more.

Yes, Zucchini Cakes With Lemon Shrimp 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.

That's it — enjoy your meal!

Zucchini Cakes With Lemon Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions