PAN-FRIED
SHRIMP CAKES
WITH A SNAP PEA AND APPLE SALAD
All topped with a lovely honey and apple cider vinaigrette.
Serves 4 | Total Time : 1 hour 15 min.
Pan-Fried Shrimp Cakes with Snap Pea Salad
Yield: 4
Prep time: 30 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 H & 15 M
Ingredients
Shrimp Cakes
- 1 large egg
- 2 tbsp mayonnaise
- 1 tsp whole grain mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- Freshly ground black pepper
- 2 tbsp sliced green onions
- 1 lb shrimp, shelled, deveined, and chopped (cut each shrimp into 5–6 pieces)
- ¾ cup panko breadcrumbs
- olive oil (for frying)
Snap Pea & Apple Salad
- ½ lb snap peas, sliced lengthwise
- ¾ cup apple matchsticks (about 1 apple)
- ½ cup fresh parsley
- ¼ cup apple cider vinegar
- 1½ tsp honey (or to taste)
- 1 tsp whole grain mustard
- 6 tbsp extra-virgin olive oil
- ¼ tsp salt
Instructions
Shrimp Cakes
- In a large bowl, whisk together the 1 egg, 2 tbsp mayonnaise, 1 tsp mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 2 tsp paprika, 1/2 tsp salt, black pepper, and green onions.
- Add the chopped shrimp and panko breadcrumbs. Mix well using your hands until fully combined.
- Form the mixture into 6–8 patties and place them on a metal sheet tray.
- Refrigerate for at least 30 minutes to help them firm up.
- Heat 2 tbsp oil in a large skillet over medium heat. Fry patties in batches for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
Snap Pea and Apple Salad
- In a bowl, combine snap peas, apple, and parsley.
- Whisk together the remaining ingredients to form the dressing.
- Dress the salad with half the dressing, reserving the rest to drizzle each plate with.