Shrimp Cakes With Carrot Slaw

Shrimp Cakes With Carrot Slaw
Ngoc Minh Ngo
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
tablespoons
fresh lemon juice
3/4
teaspoon
ground cumin
3
tablespoons
olive oil
kosher salt and black 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)

Directions

  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.
Kate Merker
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 35 %
  • Protein 36 g
  • Carbohydrate 16 g
  • Sugar 4 g
  • Fiber 3 g
  • Fat 13 g
  • Sat Fat 2 g
  • Sodium 906 mg
  • Cholesterol 259 mg
What does this mean? See Nutrition 101.