Shrimp Cakes with Scallion Dip

Shrimp Cakes with Scallion Dip is a dairy free and pescatarian recipe with 4 servings. This main course has 491 calories, 28g of protein, and 35g of fat per serving. For $4.04 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 308 people were glad they tried this recipe. It is perfect for The Super Bowl. A mixture of vegetable oil, mixed greens, shrimp, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 72%. Try Scallion-Lime Shrimp Cakes, Zucchini-scallion Cakes, and Cheddar Scallion Quinoa Cakes for similar recipes.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 large egg, lightly beaten

1/2 cup chopped fresh parsley

1 small clove garlic, grated

Kosher salt and freshly ground pepper

2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon zest

1/2 cup mayonnaise

1 5-ounce package mixed greens (about 6 cups)

1 cup panko breadcrumbs

4 radishes, thinly sliced

1 scallion, roughly chopped

1 pound medium shrimp, peeled and deveined

3 tablespoons vegetable oil, plus more for forming

Equipment:

food processor

bowl

oven

baking sheet

frying pan

Cooking instruction summary:

Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl. Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes. Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing. Photograph by Charles Masters

 

Step by step:


1. Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.

2. Add half of the shrimp to the food processor and pulse until a thick paste forms.

3. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties.

4. Transfer to a baking sheet; freeze 5 minutes.

5. Put the remaining 1/2 cup panko on a plate.

6. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side.

7. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.

8. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper.

9. Serve the shrimp cakes with the salad and remaining dressing.

10. Photograph by Charles Masters


Nutrition Information:

Quickview
488k Calories
28g Protein
35g Total Fat
14g Carbs
13% Health Score
Limit These
Calories
488k
24%

Fat
35g
54%

  Saturated Fat
12g
79%

Carbohydrates
14g
5%

  Sugar
1g
2%

Cholesterol
344mg
115%

Sodium
1402mg
61%

Get Enough Of These
Protein
28g
56%

Vitamin K
178µg
170%

Selenium
62µg
89%

Vitamin C
33mg
40%

Manganese
0.71mg
36%

Phosphorus
307mg
31%

Vitamin A
1429IU
29%

Iron
4mg
24%

Calcium
224mg
22%

Copper
0.4mg
20%

Zinc
2mg
19%

Vitamin E
2mg
19%

Folate
71µg
18%

Vitamin B12
1µg
17%

Magnesium
57mg
14%

Vitamin B1
0.19mg
13%

Vitamin B2
0.18mg
11%

Vitamin B3
2mg
11%

Potassium
316mg
9%

Vitamin B6
0.13mg
6%

Vitamin B5
0.61mg
6%

Fiber
1g
5%

Vitamin D
0.31µg
2%

covered percent of daily need
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