Pan-Fried Shrimp Cakes With Arugula And Watercress Salad
4.7(64)
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
Shrimp Cakes
1 lb fresh shrimp (455 g), peeled and deveined
1 medium shallot, minced
1 jalapeño, minced
2 large eggs, beaten
¾ cup panko bread crumbs (40 g)
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 (60 mL), such as peanut or organic canola
Roasted Red Pepper Sauce
8 oz roasted red pepper (225 g), 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 (60 mL)
Salad
4 cups arugula (80 g)
4 cups watercress (135 g)
1 drizzle olive oil
1 lemon, juiced
1 pinch kosher salt
1 pinch pepper
Nutrition Info
Calories 652
Fat 47g
Carbs 23g
Fiber 6g
Sugar 5g
Protein 34g
How to Make It
1. Step
Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
2. Step
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. Step
Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
4. Step
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.
5. Step
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.
6. Step
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.
7. Step
Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
8. Step
Enjoy!
9. Step
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
