Pan-Fried Shrimp Cakes Salad Recipe

Pan-Fried Shrimp Cakes Salad Recipe

How To Make Pan-Fried Shrimp Cakes Salad

Pan-fried shrimp cakes recipe on a bed of arugula and watercress salad combines very unique flavors that you wouldn’t expect you’d get from a salad.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

For Shrimp Cakes:

  • 1lbshrimp,fresh, peeled and deveined
  • 1medium shallot,minced
  • 1jalapeño,minced
  • 2large eggs,beaten
  • ¾cuppanko bread crumbs
  • 1tbspchives,fresh, minced
  • 1lemon,zested
  • 1tspsmoked paprika
  • ½tspcayenne
  • kosher salt,to taste
  • ½lemon,juiced
  • 1tspWorcestershire sauce
  • ¼cupcooking oil,high-heat, such as peanut or organic canola

For Roasted Red Pepper Sauce:

  • 8ozred pepper,(1 jar) roasted, drained, liquid reserved
  • 2tbspred wine vinegar
  • 2tbspraw almond
  • ½small shallot,roughly chopped
  • 2clovesgarlic
  • 1pinchsalt
  • ¼cupextra virgin olive oil

For Salad:

  • 4cupsarugula
  • 4cupswatercress
  • 1olive oil,drizzle
  • 1lemon,juiced
  • 1pinchkosher salt
  • 1pinchpepper

Instructions

Shrimp Cakes:

  1. Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.

  2. 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.

  3. Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.

  4. Heat the oil in a medium skillet over medium heat.

  5. Cook the patties, in batches if necessary, for 2 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.

  6. Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.

Roasted Red Pepper Sauce:

  1. Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.

  2. Blend for 30 seconds, until smooth.

  3. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.

Salad:

  1. 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.

  2. Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.

Nutrition

  • Calories: 473.09kcal
  • Fat: 33.84g
  • Saturated Fat: 4.20g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 21.10g
  • Polyunsaturated Fat: 6.83g
  • Carbohydrates: 21.23g
  • Fiber: 4.10g
  • Sugar: 5.20g
  • Protein: 23.34g
  • Cholesterol: 235.88mg
  • Sodium: 781.62mg
  • Calcium: 208.84mg
  • Potassium: 607.64mg
  • Iron: 2.31mg
  • Vitamin A: 246.92µg
  • Vitamin C: 80.10mg
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