product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Two-Bite Shrimp Pancakes with Satsuma Relish

Makes 24
Time 20 min
These delectable bites with wild shrimp highlighted by a simple citrus topping are a wonderful way to highlight the fruit of the season.
Ingredients
  • 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 fresh cilantro
  • 3 teaspoons reduced-sodium soy sauce or tamari divided
  • 6 green onions thinly sliced
  • 2 eggs beaten
  • 3/4 cup all-purpose flour
  • Canola spray oil
  • 3 satsumas peel and pith removed, segments chopped
Method

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.

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.
  • 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 fresh cilantro
  • 3 teaspoons reduced-sodium soy sauce or tamari divided
  • 6 green onions thinly sliced
  • 2 eggs beaten
  • 3/4 cup all-purpose flour
  • Canola spray oil
  • 3 satsumas peel and pith removed, segments chopped