Shrimp Cakes with Carrot Slaw

Shrimp Cakes with Carrot SlawRecipe
Photo: Ngoc Minh Ngo

Recipe from

Real Simple

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 336
Caloriesfromfat 35 %
Protein 36 g
Carbohydrate 16 g
Sugars 4 g
Fiber 3 g
Fat 13 g
Satfat 2 g
Sodium 906 mg
Cholesterol 259 mg


2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Kosher salt and pepper
6 medium radishes, grated
4 large carrots, grated
1 1/2 pounds large shrimp, peeled and deveined
1 jalapeño, seeded and finely chopped
2 teaspoons grated orange zest
1/4 cup all-purpose flour
1/4 cup fresh cilantro sprigs
Tortilla chips (optional)


Combine the lemon juice, cumin, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 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, orange zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper and 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 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.

Make Ahead: The uncooked patties can be shaped (but not dredged in the flour), placed on a baking sheet in a single layer, covered, and then refrigerated for up to 24 hours or frozen for up to 3 months. Dredge the patties in the flour before cooking.