Shrimp Cakes With Carrot Slaw

Photo by Ngoc Minh Ngo
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 336 calories
    • Calories 35 calories from fat
    • Fat 13 g
    • Sat Fat 2 g
    • Cholesterol 259 mg
    • Sodium 906 mg
    • Protein 36 g
    • Carbohydrate 16 g
    • Sugar 4 g
    • Fiber 3 g


  1. Check 2tablespoons fresh lemon juice
  2. Check 3/4teaspoon ground cumin
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 6 medium radishes, grated
  6. Check 4 large carrots, grated
  7. Check 1 1/2pounds large shrimp, peeled and deveined
  8. Check 1 jalapeno, seeded and finely chopped
  9. Check 2teaspoons grated orange zest
  10. Check 1/4cup all-purpose flour
  11. Check 1/4cup fresh cilantro sprigs
  12. Check tortilla chips (optional)


  1. Combine the lemon juice, cumin, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  2. Add the radishes and carrots and toss to combine. Set aside.
  3. Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeño, zest, ¾ teaspoon salt, and ½ teaspoon pepper. Pulse to combine.
  4. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.
  5. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the patties until golden brown and cooked through, about 2 minutes per side.
  6. Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.