Experience a delightful explosion of flavors with this pan-fried shrimp cake salad recipe. This dish combines the succulence of shrimp cakes, the spiciness of jalapenos, the crunchiness of watercress and arugula, all brought together by a tangy roasted red pepper sauce.
Photos of Pan-Fried Shrimp Cakes Salad Recipe
This recipe calls for a few ingredients that might not be readily available in your pantry. Panko bread crumbs, known for their light, airy texture are a key ingredient for the shrimp cakes. You can find them in the Asian aisle of most supermarkets. Watercress, a nutrient-rich leafy green, can be found in the fresh produce section. Lastly, you might need to venture to the international aisle for Worcestershire sauce, a savory and tangy condiment.
Ingredients for Pan-Fried Shrimp Cake Salad
Shrimp: The star of the dish, provides a sweet and succulent flavor.
Shallot: Adds a mild and slightly sweet flavor.
Jalapeno: Gives the cakes a spicy kick.
Eggs: Acts as a binder for the shrimp cakes.
Panko bread crumbs: Gives the cakes their signature light, crunchy texture.
Chives: Provides a delicate onion-like flavor.
Lemon: Adds a bright, citrusy note.
Smoked paprika: Gives the cakes a smoky, sweet flavor.
Cayenne: Adds a punch of heat.
Worcestershire sauce: Gives the shrimp cakes a tangy, savory taste.
Red pepper: Used in the sauce for a sweet, earthy flavor.
Red wine vinegar: Balances out the sweetness of the peppers in the sauce.
Raw almond: Gives the sauce a creamy texture and nutty flavor.
Garlic: Adds a robust, aromatic flavor to the sauce.
Arugula: A peppery, leafy green that adds a bite to the salad.
Watercress: Adds a fresh, slightly bitter taste to the salad.
One reader, Betti Isaacson says:
This pan-fried shrimp cake salad recipe is a game-changer! The shrimp cakes are perfectly crispy on the outside and tender on the inside. The roasted red pepper sauce adds a delightful kick, and the fresh arugula and watercress salad complement the dish beautifully. It's a must-try for seafood lovers!
Techniques Required for Pan-Fried Shrimp Cake Salad
How to make shrimp cakes: A method for combining and shaping the shrimp mixture into patties before pan-frying them.
How to make roasted red pepper sauce: A process for blending and emulsifying the ingredients to create a smooth sauce.
How to prepare salad: Instructions for combining the arugula and watercress with olive oil, lemon juice, salt, and pepper before tossing them together.
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.
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
- ½: 5px; letter-spacing: 2px”>2clovesgarlic
- 1pinchsalt
- ¼cupextra virgin olive oil
For Salad:
- 4cupsarugula
- 4cupswatercress
- 1olive oil,drizzle
- 1lemon,juiced
- 1pinchkosher salt
- 1pinchpepper
Instructions
Shrimp Cakes:
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Add the shrimp to a food processor and pulse 4 to 5 times, until minced but not mushy.
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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.
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Using a 1-ounce scoop, portion out the shrimp mixture and gently flatten into patties.
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Heat the oil in a medium skillet over medium heat.
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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.
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Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
Roasted Red Pepper Sauce:
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Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender.
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Blend for 30 seconds, until smooth.
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With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
Salad:
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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.
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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
Crucial Technique Tip for Perfect Pan-Fried Shrimp Cakes
When making the shrimp cakes, it's important to not over-process the shrimp in the food processor. You want to maintain some texture in the cakes, so pulsing until the shrimp is minced but not mushy is key. Also, when frying the cakes, ensure the oil is hot enough before adding the patties. This will ensure a crispy, golden brown exterior and prevent the cakes from absorbing too much oil.
Time-Saving Tips for Making This Recipe
Prep ahead: Prepare the shrimp cake mixture the day before and refrigerate. This will save time on the day of cooking.
Use a food processor: Use a food processor to quickly and evenly mince the shrimp for the shrimp cakes.
Double batch: Make a larger batch of shrimp cakes and freeze the extras for a quick meal in the future.
Organize ingredients: Before starting, organize all the ingredients and equipment to streamline the cooking process.
Multitask: While the shrimp cakes are cooking, prepare the roasted red pepper sauce and salad to save time.
Substitute Ingredients For Pan-Fried Shrimp Cakes Salad Recipe
shrimp - Substitute with crab meat: Crab meat has a similar texture and flavor to shrimp, making it a great substitute for shrimp in shrimp cakes.
panko bread crumbs - Substitute with crushed saltine crackers: Saltine crackers can provide a similar crunchy texture and absorbency as panko bread crumbs in shrimp cakes.
arugula - Substitute with baby spinach: Baby spinach can be used as a substitute for arugula in the salad, providing a similar mild, slightly peppery flavor.
watercress - Substitute with baby kale: Baby kale can be used as a substitute for watercress, offering a similar peppery flavor and tender texture for the salad.
red pepper - Substitute with tomato: Tomatoes can be used as a substitute for red peppers in the roasted red pepper sauce, providing a slightly different flavor profile but still adding a rich, tangy element.
raw almond - Substitute with raw cashews: Raw cashews can be used as a substitute for raw almonds in the roasted red pepper sauce, providing a creamy texture and nutty flavor.
jalapeno - Substitute with green bell pepper: Green bell pepper can be used as a substitute for jalapeno, providing a milder heat level and a slightly sweet flavor in the shrimp cakes.
Presenting Your Delicious Shrimp Cake Salad
Elevate the shrimp cakes: Carefully shape the shrimp cakes into uniform rounds using a ring mold to create a visually appealing presentation. This will give the dish a refined and polished look.
Artful drizzling of roasted red pepper sauce: Use a squeeze bottle to create a delicate, artful drizzle of the roasted red pepper sauce on the plate. This technique adds a touch of elegance and sophistication to the dish.
Garnish with microgreens: Sprinkle the plate with vibrant microgreens, such as micro cilantro or micro arugula, to add a pop of color and a fresh, delicate flavor to the dish.
Incorporate edible flowers: Introduce edible flowers, such as nasturtiums or pansies, to the plate for a visually stunning and gourmet touch. The vibrant colors and delicate petals will enhance the overall presentation.
Use geometric plating: Arrange the shrimp cakes and salad in a visually striking geometric pattern on the plate to showcase precision and attention to detail, appealing to the visual senses of the diners.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the dish to stand out. This minimalist approach can create a visually captivating presentation.
Add a citrus twist: Incorporate thin slices of lemon or lemon zest curls as a decorative element on the plate to infuse a burst of citrus aroma and add a visually appealing accent to the dish.
Enhance with a sprinkle of smoked paprika: Lightly dust the plate with a sprinkle of smoked paprika to add a touch of color and a hint of smokiness, elevating the overall visual appeal of the dish.
Essential Tools for Making Shrimp Cake Salad
- Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It is ideal for mincing the shrimp for the shrimp cakes.
- Mixing bowl: A mixing bowl is essential for combining the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, salt, lemon juice, and worcestershire sauce to form the shrimp cake mixture.
- Skillet: A skillet is a frying pan with a flat bottom and low sides, perfect for pan-frying the shrimp cakes until golden brown.
- Blender: A blender is used to puree the roasted red peppers, almonds, shallot, garlic, and olive oil to create the roasted red pepper sauce.
- Paper towels: Paper towels are used to drain the cooked shrimp cakes and remove excess oil before serving.
- Measuring spoons: Measuring spoons are necessary for accurately portioning out the spices and seasonings, such as smoked paprika, cayenne, and salt, for the shrimp cakes.
- Thermometer: A cooking thermometer is used to ensure the shrimp cakes reach an internal temperature of 145 degrees Fahrenheit, indicating that they are fully cooked.
- Spatula: A spatula is used for flipping the shrimp cakes while pan-frying to ensure even cooking and a golden crust.
Storing and Freezing Your Shrimp Cake Salad
The shrimp cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F (175°C) oven for about 10 minutes or until heated through.
If you want to freeze the shrimp cakes, place them on a baking sheet lined with parchment paper and freeze until solid, about 2 hours. Once frozen, transfer the cakes to a freezer-safe container or resealable plastic bag and store in the freezer for up to 1 month. To reheat, place the frozen cakes on a baking sheet and bake in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through.
The roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to 5 days. If the sauce thickens after refrigeration, you can thin it out with a little water or olive oil before serving.
It's best to store the salad greens separately from the shrimp cakes and roasted red pepper sauce. Wash and dry the arugula and watercress, then wrap them in slightly damp paper towels and place them in a resealable plastic bag in the refrigerator. They should stay fresh for 2-3 days.
When you're ready to serve, assemble the salad by tossing the greens with olive oil, lemon juice, salt, and pepper, then top with the reheated shrimp cakes and roasted red pepper sauce.
How To Reheat Leftover Shrimp Cake Salad
To reheat leftover pan-fried shrimp cakes, preheat your oven to 350°F (175°C). Place the shrimp cakes on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until heated through. This method will help maintain the crispy exterior while ensuring the inside remains moist and flavorful.
For a quicker reheating option, use a microwave. Place the shrimp cakes on a microwave-safe plate and heat them on high power for 30-45 seconds, or until warmed through. Be careful not to overheat, as this may cause the shrimp cakes to become rubbery.
If you have leftover roasted red pepper sauce, reheat it in a small saucepan over low heat, stirring occasionally, until it reaches the desired temperature. Alternatively, microwave the sauce in a microwave-safe bowl for 30-60 seconds, stirring halfway through.
To refresh the arugula and watercress salad, place the greens in a large bowl and drizzle with a small amount of olive oil and lemon juice. Toss the salad gently to redistribute the dressing and revive the greens.
Assemble the reheated components by placing the warm shrimp cakes on top of the refreshed salad and drizzle with the heated roasted red pepper sauce. Serve immediately to enjoy the best texture and flavor combination.
Random Fact About Pan-Fried Shrimp Cake Salad
The shrimp cakes in this recipe can be made ahead of time and refrigerated for up to 24 hours before cooking, making it a convenient option for meal prep or entertaining.
Is Making Shrimp Cake Salad at Home Cost-Effective?
The cost-effectiveness of this pan-fried shrimp cake salad recipe largely depends on the availability and cost of ingredients. Shrimp can be relatively expensive, but the use of pantry staples like eggs, bread crumbs, and spices may balance the overall cost. The addition of arugula and watercress contributes to the nutritional value, but these greens can be pricey. The roasted red pepper sauce adds depth of flavor, but the cost of red peppers and raw almonds should be considered. Overall, the cost for a household of 4 may range from $30-$40, earning this recipe a 7/10 for taste and creativity.
Is This Shrimp Cake Salad Healthy or Unhealthy?
The pan-fried shrimp cake salad recipe is a relatively healthy dish with a good balance of protein, vegetables, and healthy fats. Here's a breakdown of the nutritional aspects:
- Shrimp is a lean protein source, low in calories and high in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
- The salad base of arugula and watercress provides a good amount of fiber, vitamins A, C, and K, and minerals like calcium and iron.
- The roasted red pepper sauce contains healthy fats from almonds and olive oil, which can help with nutrient absorption and heart health.
- The recipe uses minimal added sugars and relies on natural flavors from ingredients like lemon, garlic, and herbs.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Reduce the amount of oil used in cooking the shrimp cakes to lower the overall calorie and fat content. Consider using a non-stick pan or cooking spray instead.
- Opt for whole wheat panko breadcrumbs to increase the fiber content and provide a more nutrient-dense option.
- Include additional vegetables in the salad, such as cherry tomatoes, cucumbers, or bell peppers, to boost the vitamin and mineral content.
- Consider using Greek yogurt in place of some of the olive oil in the roasted red pepper sauce to reduce the calorie density while maintaining a creamy texture and adding a boost of protein.
By incorporating these changes, the pan-fried shrimp cake salad can become an even more nutritious and well-rounded meal that satisfies both taste buds and health goals.
Editor's Thoughts on This Delightful Shrimp Dish
The pan-fried shrimp cake salad recipe is a delightful combination of flavors and textures. The shrimp cakes are perfectly seasoned and pan-fried to a golden brown, providing a crispy exterior and a tender, flavorful interior. The roasted red pepper sauce adds a vibrant, tangy element that complements the savory shrimp cakes beautifully. The fresh arugula and watercress salad provide a refreshing contrast, completing the dish with a light and peppery note. Overall, this recipe offers a well-balanced and satisfying dish that is sure to impress with its delicious taste and elegant presentation.
Enhance Your Pan-Fried Shrimp Cakes Salad Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Love Shrimp Cakes
Appetizers and Desserts to Complement Your Shrimp Cake Salad
Why trust this Pan-Fried Shrimp Cakes Salad Recipe:
This recipe offers a delightful combination of fresh shrimp, zesty lemon juice, and aromatic paprika. The shrimp cakes are expertly seasoned and pan-fried to golden perfection, while the roasted red pepper sauce adds a burst of flavor. The vibrant arugula and watercress salad, dressed with olive oil and a hint of pepper, complements the dish beautifully. Trust in the quality of the ingredients and the thoughtful preparation to create a memorable dining experience.
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