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Zucchini and Shrimp Cakes with Snap Pea Relish

Photo: Jennifer Causey
Total time 25 mins
Yield

Serves 4 (serving size: 2 cakes and about 1/3 cup snap pea mixture)

Just a little shrimp goes a long way in these spring-inspired cakes. If using frozen shrimp, make sure to thaw completely before peeling and chopping, otherwise the shrimp may fall apart. The cakes cook quickly, just 3 minutes on each side. If you can’t fit all the cakes into your skillet, divide the oil in half and cook the cakes in 2 batches, keeping the first batch warm while you cook the second. Sweet onion is best for the delicate snap pea relish; regular white onion would be too pungent. If you can’t find sweet onion, substitute halved thawed frozen pearl onions.

Ingredients

  • 1 cup chopped sugar snap peas (about 3 oz.)
  • 1/4 cup diced Vidalia or other sweet onion
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons red wine vinegar
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 medium zucchini, trimmed (about 1 lb.)
  • 1 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 1/2 teaspoons chopped fresh tarragon
  • 6 ounces large fresh or frozen thawed shrimp, peeled, deveined, and finely chopped
  • 1 large egg, lightly beaten

Nutrition Information

  • calories 234
  • fat 13.1 g
  • satfat 2 g
  • monofat 8.6 g
  • polyfat 1.4 g
  • protein 12 g
  • carbohydrate 17 g
  • fiber 2 g
  • cholesterol 100 mg
  • iron 1 mg
  • sodium 495 mg
  • calcium 64 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine snap peas, onion, 1 tablespoon oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Let stand 10 minutes.

  2. Shred zucchini on the large holes of a box grater. Place shredded zucchini on a clean kitchen towel; squeeze well to remove excess liquid. Combine zucchini, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, panko, tarragon, shrimp, and egg in a bowl.

  3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Spoon 1/4 cup zucchini mixture loosely into a dry measuring cup. Add mixture to pan; flatten slightly. Repeat procedure 7 times to form 8 cakes. Cook 3 minutes on each side or until golden brown. Serve cakes with snap pea mixture.