Shrimp Cakes With Carrot Slaw

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

Ingredients

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.
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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