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Shrimp Cakes With Carrot Slaw

Shrimp Cakes With Carrot Slaw
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2008

Nutritional Information

  • Per Serving
  • Calories 336Calories From Fat 35%
  • Protein 36g
  • Carbohydrate 16g
  • Sugar 4g
  • Fiber 3g
  • Fat 13g
  • Sat Fat 2g
  • Sodium 906mg
  • Cholesterol 259mg
What does this mean? See Nutrition 101 .

Quick Tip

Cup of flour leveled with a chopstick
The patties can be refrigerated for up to 1 day (or frozen for up to 2 months and thawed in the refrigerator). Dredge in flour just before cooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.