Recipe courtesy of Geoffrey Zakarian
Shrimp Cakes with Zucchini Salad
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- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 95 mg
- Sodium
- 395 mg
These shrimp cakes are packed with savory, sweet and spicy flavors, combining ground pork, finely chopped shrimp, scallions and crispy panko breadcrumbs. Served with a tasty Japanese mayo-based sauce and topped with a bright zucchini salad, this dish is an irresistible dinner. You can make the mixture and form the patties a day in advance for a quick dinner the next night.
- Level: Easy
- Total: 1 hr 40 min (includes chilling time)
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 27 g
- Saturated Fat
- 6 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 95 mg
- Sodium
- 395 mg
Ingredients
Zucchini Salad:
Sauce:
Shrimp Cakes:
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Directions
Special equipment:
a digital thermometer- For the zucchini salad: Combine the zucchini, cilantro and pine nuts in a medium bowl. Add the olive oil, vinegar, honey, lemon, salt and pepper. Combine and taste for seasoning. Garnish with the Pecorino-Romano and gently fold to combine. Set aside.
- For the sauce: Combine the mayonnaise, sriracha, lime juice and honey in a small bowl. Taste for seasoning and set aside.
- For the shrimp cakes: In a large bowl, combine the ginger, sesame oil, cornstarch, chile crisp, fish sauce, sugar, garlic, egg whites, green onions, lime juice, salt and pepper and mix to combine. Add the pork and shrimp and mix to combine. Add 1/2 cup panko and stir together one last time. Place the mixture in the fridge to set up for 30 minutes to 1 hour.
- Form the shrimp and pork mixture into 12 patties, about 1 cup each. Put the remaining 2 cups panko on a flat plate and season with salt and pepper. Press each patty into the panko mixture on both sides and set aside on a sheet tray lined with a baking rack.
- In a large skillet, heat 1/4 cup olive oil over medium-high heat. Cook the patties until they reach an internal temperature of 145 degrees F on a digital thermometer, 3 to 4 minutes per side.
- Place a few tablespoons of the sauce on the bottom of a plate, then top with a shrimp patty and a large spoonful of the salad. Serve with extra lime wedges as desired.
