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Shrimp Cakes with Carrot Slaw

Photo: Ngoc Minh Ngo
Prep time 30 mins
Yield Makes 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.