Shrimp cutlets with herb dipping sauce
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 445, total fat 29 G., saturated fats 4 G., proteins 27 G., carbohydrates 18 G., fiber 2 G., cholesterol 236 mg, sodium 680 mg, sugar - G.
Calories 445, total fat 29 G., saturated fats 4 G., proteins 27 G., carbohydrates 18 G., fiber 2 G., cholesterol 236 mg, sodium 680 mg, sugar - G.
An unusual way to cook shrimp that will leave no one indifferent. The patties are incredibly juicy, tender on the inside, crispy on the outside, and filled with a wonderful seafood flavor, perfectly enhanced by lemon zest and herbs. To give the patties texture, some of the shrimp are ground into a paste, while others are cut into small pieces. Before frying, coat them in panko breadcrumbs. These airy Japanese breadcrumbs create the crispiest crust. Serve the shrimp patties with salad greens and a mayonnaise-based dipping sauce with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup mayonnaise
- 0.5 cup chopped fresh parsley
- 1 green onion, coarsely chopped
- 1 small clove of garlic, grated
- 2 tablespoons freshly squeezed lemon juice
- 450 g medium shrimp, peeled and deveined
- 1 tbsp. panko breadcrumbs, divide
- 1 large egg, lightly beaten
- 0.5 tsp. grated lemon zest
- 3 tbsp. vegetable oil + extra for forming cutlets
- 150 g salad greens (about 6 cups)
- 4 radishes, thinly sliced
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Recipes with similar ingredients: mayonnaise, parsley, green onions, garlic, lemon, shrimps, panko breadcrumbs, eggs, salad mix, radish
Cooking the dish according to the recipe:
- Preheat oven to 200°C. In a food processor, combine mayonnaise, parsley, green onions, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; transfer to a bowl.
- Add half the shrimp to a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg, and the lemon zest. Pulse until the mixture forms a chunky paste. Grease your hands with vegetable oil and form the mixture into 8 1/2-inch-thick patties. Transfer them to a baking sheet and freeze for 5 minutes.
- Spread the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large oven-safe nonstick skillet over medium heat. Coat the patties on both sides in the breadcrumbs; fry until golden brown, about 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5-7 minutes.
- Meanwhile, combine the salad greens, radishes, 2 tablespoons of the dressing, and the remaining 1 tablespoon of lemon juice in a bowl; season with salt and pepper to taste. Serve the shrimp cutlets with the salad and the remaining dressing.
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