Crispy Shrimp Cakes
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 pound peeled and deveined medium shrimp, finely chopped
- 1/3 cup mayonnaise
- 1/4 cup bread crumbs
- 1 large egg
- 1 tablespoon prepared horseradish
- 1 tablespoon chopped chives
- kosher salt and black pepper
- 5 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 6 cups mixed greens
- 1 cup cherry tomatoes, quartered
- 4 radishes, thinly sliced
Directions
- In a large bowl, mix together the shrimp, mayonnaise, bread crumbs, egg, horseradish, chives, 1 teaspoon salt, and ¼ teaspoon pepper. Form the mixture into 8 patties. Chill until firm, at least 30 minutes.
- Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.
- Meanwhile, in a second large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens, tomatoes, and radishes and toss to combine.
Nutritional Information
- Per Serving
- Calories 473
- Fat 35g
- Sat Fat 5g
- Cholesterol 232mg
- Sodium 1,104mg
- Protein 27g
- Carbohydrate 12g
- Sugar 4g
- Fiber 3g
- Iron 4mg
- Calcium 84mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The shrimp cakes can be made and refrigerated, covered, up to 1 day in advance.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
