2-Bite Shrimp Pancakes with Tangerine Relish

2-Bite Shrimp Pancakes with Tangerine Relish
Contributor
Whole Foods Market

Delectable bites with wild shrimp highlighted by a simple citrus topping.

12
Servings
179
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Pound thawed, peeled, and deveined shrimp, finely chopped in a food processor
  • 2 Cups shredded carrots
  • 2 Tablespoons finely chopped cilantro
  • 3 Teaspoons reduced-sodium soy sauce
  • 6 green onions, thinly sliced
  • 2 eggs, beaten
  • 3/4 Cups all-purpose flour
  • Nonstick cooking spray
  • 3 satsumas, peel and pith removed, segments chopped

Directions

In a large bowl, mix together shrimp, carrots, cilantro, 2 teaspoons soy sauce, green onions, eggs, and 3/4 cup water. Add flour and stir until combined. Oil a large skillet generously and heat over medium-high heat. Working in batches, use about 2 tablespoons of the shrimp mixture to form each pancake, spreading it out into a 2-inch round. Cook, flipping once, until deep golden brown and cooked through, 6 to 8 minutes.

Place finished pancakes on a rack on a large sheet tray in a 250 degree oven to keep them warm as you go. Meanwhile, toss satsumas with remaining 1 teaspoon soy sauce. Top pancakes with relish and serve immediately.

Nutritional Facts

Total Fat
1g
1%
Sugar
7g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
39g
30%
Protein
5g
11%
Vitamin A, RAE
4µg
1%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
80µg
20%
Iron, Fe
10mg
56%
Magnesium, Mg
36mg
11%
Niacin
4mg
29%
Phosphorus, P
113mg
16%
Selenium, Se
18µg
33%
Sodium, Na
135mg
9%
Water
22g
1%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.