Shrimp Cakes With Carrot Slaw

Directions

1. Combine the lemon juice, cumin, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
2. Add the radishes and carrots and toss to combine. Set aside.
3. Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeño, zest, ¾ teaspoon salt, and ½ teaspoon pepper. Pulse to combine.
4. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.
5. Heat the remaining tablespoon oil in a large skillet over medium heat. Cook the patties until golden brown and cooked through, about 2 minutes per side.
6. Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.

Serves 4

Ingredients

2 

tablespoons 

fresh lemon juice

3/4 

teaspoon 

ground cumin

3 

tablespoons 

olive oil

kosher salt and black pepper

6 

medium radishes, grated

4 

large carrots, grated

1 1/2 

pounds 

large shrimp, peeled and deveined

1 

jalapeno, seeded and finely chopped

2 

teaspoons 

grated orange zest

1/4 

cup 

all-purpose flour

1/4 

cup 

fresh cilantro sprigs

tortilla chips (optional)