Rating: 4 stars
23 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Kate Merker

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Credit: Ngoc Minh Ngo

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the lemon juice, cumin, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

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  • Add the radishes and carrots and toss to combine. Set aside.

  • Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeño, zest, ¾ teaspoon salt, and ½ teaspoon pepper. Pulse to combine.

  • Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.

  • 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.

  • Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.

Nutrition Facts

336 calories; calories from fat 35%; protein 36g; carbohydrates 16g; sugars 4g; fiber 3g; fat 13g; saturated fat 2g; sodium 906mg; cholesterol 259mg.
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