Two-Bite Shrimp Pancakes with Satsuma Relish

Two-Bite Shrimp Pancakes with Satsuma Relish

Makes 24

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

  • 1/2 pound thawed peeled and deveined Wild Key West Pink Shrimp, finely chopped in a food processor
  • 2 cups shredded carrots
  • 2 tablespoons finely chopped cilantro
  • 3 teaspoons reduced-sodium soy sauce or tamari, divided
  • 6 green onions, thinly sliced
  • 2 eggs, beaten
  • 3/4 cup all-purpose flour
  • Natural spray canola or olive oil
  • 3 satsumas, peel and pith removed, segments chopped
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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°F 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 Info: 
Per Serving:Serving size: 1 pancake with relish, 40 calories (5 from fat), 0.5g total fat, 0g saturated fat, 30mg cholesterol, 40mg sodium, 6g carbohydrate (1g dietary fiber, 2g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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