Best Pan Fried Shrimp Cakes Recipes

PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY

Pan-Fried Shrimp Cakes With Arugula And Watercress Salad Recipe by Tasty image

Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper

Provided by Mercedes Sandoval

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 lb fresh shrimp, peeled and deveined
1 medium shallot, minced
1 jalapeño, minced
2 large eggs, beaten
¾ cup panko bread crumbs
1 tablespoon fresh chives, minced
1 lemon, zested
1 teaspoon smoked paprika
½ teaspoon cayenne
kosher salt, to taste
½ lemon, juiced
1 teaspoon worcestershire sauce
¼ cup high-heat cooking oil, such as peanut or organic canola
8 oz roasted red pepper, 1 jar, drained, liquid reserved
2 tablespoons red wine vinegar
2 tablespoons raw almond
½ small shallot, roughly chopped
2 cloves garlic
1 pinch salt
¼ cup extra virgin olive oil
4 cups arugula
4 cups watercress
1 drizzle olive oil
1 lemon, juiced
1 pinch kosher salt
1 pinch pepper

Steps:

Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
Enjoy!
Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams

Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams

PAN-FRIED SHRIMP CAKES

PAN-FRIED SHRIMP CAKES image

Categories Shellfish Appetizer Fry

Yield 4 servings

Number Of Ingredients 24

Ingredients

For the sauce:
2 tablespoons soy sauce
2 tablespoons dry vermouth
2 tablespoons rice-wine or sherry vinegar
1 tablespoon sesame oil (optional)
1 tablespoon toasted sesame seeds (optional)
2 tablespoons lemon juice
Pinch of freshly ground black pepper
For the cakes:
8 ounces (about 1 cup packed) medium-firm or firm tofu
12 ounces shrimp, peeled, deveined and chopped into small pieces
4 ounces ground beef sirloin
1 tablespoon dry vermouth
3 eggs
1 scallion, white and light-green parts only, minced
2 cloves garlic, minced
1 tablespoon sesame oil (optional)
1 1/2 teaspoons toasted sesame seeds (optional)
Kosher salt
Freshly ground black pepper
1⁄2 cup flour
2 tablespoons vegetable oil
1 lemon, quartered, to garnish
Parsley sprigs, to garnish.

Steps:

1. Make the sauce: Combine all ingredients in a small bowl. Set aside. 2. Prepare the cakes: Wrap the tofu in paper towels and squeeze out as much liquid as possible. In a large bowl, combine the tofu, shrimp, beef, vermouth, 1 egg, scallion, garlic, sesame oil and seeds (if using), two large pinches of salt and a pinch of pepper. Mix well, using your hands if necessary. Divide the mixture into 8 balls, each roughly 1/3 cup. 3. Spread the flour on a small plate. In a shallow bowl, lightly beat the remaining 2 eggs with a few drops of water. Place the ingredients and a paper-towel-lined tray by the stove. 4. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-high heat until very hot but not smoking. Meanwhile, working with 4 balls, dredge each in flour and coat with the egg. Quickly add the balls to the skillet, flatten them with a spatula to about 3 1/2 inches in diameter and cook until the shrimp turn pink and the coating is golden, about 1 1/2 minutes. Flip the cakes and cook for about 1 1/2 minutes more. Repeat with the remaining ingredients. 5. Serve the cakes, two per person, with the dipping sauce. Garnish with the lemon wedges and parsley. Serves 4.