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Shrimp Cakes With Carrot Slaw
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| Serves 4| Hands-On Time: 30m| Total Time: 30m Ingredients | |
| 2 tablespoons | fresh lemon juice |
| 3/4 teaspoon | ground cumin |
| 3 tablespoons | olive oil |
| kosher salt | |
| 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 Combine the lemon juice, cumin, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. 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. Nutritional Information Per Serving Calories 336Calories From Fat 35% Protein 36g Carbohydrate 16g | |
| 4g | Sugar |
| Fiber 3g | |
| 13g | Fat |
Sat Fat 2g
Sodium 906mg
Cholesterol 259mg
Quick Tip
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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