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.
Add the shrimp to a food processor and pulse 4 to 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 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 to 3 minutes on each side, until golden brown and the internal temperature reaches 145 degrees F.
Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
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.
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.
- 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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