Two-Bite Shrimp Pancakes with Satsuma Relish

Photo: psfreeman

Delectable bites with wild shrimp highlighted by a simple citrus topping. Recipe from the Whole Foods Market website:

Yield: 24 servings ( Serving Size: mini pancakes )
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  • 1/2 pound(s) thawed peeled and deveined shrimp, finely chopped in a food proce
  • 2 cup(s) shredded carrots
  • 2 tablespoon(s) finely chopped cilantro
  • 3 teaspoon(s) reduced-sodium soy sauce or tamari, divided
  • 6 green onions, thinly sliced
  • 2 eggs, beaten
  • 3/4 cup(s) all-purpose flour
  • Natural spray oil
  • 3 satsumas, peel and pith removed, segments chopped


  1. In a large bowl, mix together shrimp, carrots, cilantro, 2 teaspoons soy sauce, green onions, eggs and 3/4 cup water. Add flour and stir until combined. Oil a large skillet generously and heat over medium-high heat. Working in batches, use about 2 tablespoons of the shrimp mixture to form each pancake, spreading it out into a 2-inch round. Cook, flipping once, until deep golden brown and cooked through, 6 to 8 minutes.

  2. Place finished pancakes on a rack on a large sheet tray in a 250°F oven to keep them warm as you go. Meanwhile, toss satsumas with remaining 1 teaspoon soy sauce. Top pancakes with relish and serve immediately.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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