Shrimp Cakes with Scallion Dip
Shrimp Cakes with Scallion Dip is a dairy free and pescatarian recipe with 4 servings. This main course has 491 calories, 28g of protein, and 35g of fat per serving. For $4.04 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 308 people were glad they tried this recipe. It is perfect for The Super Bowl. A mixture of vegetable oil, mixed greens, shrimp, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 72%. Try Scallion-Lime Shrimp Cakes, Zucchini-scallion Cakes, and Cheddar Scallion Quinoa Cakes for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1 large egg, lightly beaten
1/2 cup chopped fresh parsley
1 small clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 cup mayonnaise
1 5-ounce package mixed greens (about 6 cups)
1 cup panko breadcrumbs
4 radishes, thinly sliced
1 scallion, roughly chopped
1 pound medium shrimp, peeled and deveined
3 tablespoons vegetable oil, plus more for forming
Equipment:
food processor
bowl
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl. Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes. Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing. Photograph by Charles Masters
Step by step:
1. Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
2. Add half of the shrimp to the food processor and pulse until a thick paste forms.
3. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties.
4. Transfer to a baking sheet; freeze 5 minutes.
5. Put the remaining 1/2 cup panko on a plate.
6. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side.
7. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
8. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper.
9. Serve the shrimp cakes with the salad and remaining dressing.
10. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
