Crispy Shrimp Cakes with Seaweed Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 25 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 197 milligrams
- Sodium
- 1050 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 20 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 pound peeled and deveined medium shrimp
1 cup panko
1 large egg
2 tablespoons sriracha mayonnaise, plus more for serving
1 tablespoon plus 1 teaspoon toasted sesame oil
1 scallion, roughly chopped
1 tablespoon pickled ginger, plus more for serving
Kosher salt and freshly ground pepper
3 tablespoons vegetable oil
4 cups mixed baby greens (about 4 ounces)
1 cup prepared seaweed salad (about 2 1/2 ounces)
2 teaspoons rice wine vinegar
Directions
- Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
- Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
- Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.