Description
Shrimp and pea pancakes are a savory twist on the classic pancake recipe. They are a hearty and nutritious option, packed with shrimp, peas, and various spices and ingredients that create a flavorful dish. The pancakes themselves are crispy on the outside and tender on the inside, with the combination of shrimp and peas providing a delightful contrast of textures. It’s a versatile dish that works for various occasions, from casual brunches to formal gatherings. The shrimp adds a delicate seafood flavor, while the peas bring sweetness and freshness to the mix. Together, they create a perfectly balanced pancake that is sure to please the palate.
Ingredients
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1 cup all-purpose flour (you can substitute with gluten-free flour if necessary)
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1/2 cup cornmeal (for added texture)
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1 tsp baking powder (to help the pancakes rise and become fluffy)
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1/4 tsp salt (seasoning)
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1/4 tsp black pepper (for a mild kick of flavor)
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1/2 cup milk (or any dairy-free milk such as almond or oat milk)
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2 large eggs (for binding the ingredients together)
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2 tbsp olive oil (for frying the pancakes)
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1/2 cup cooked shrimp (peeled and chopped into small pieces)
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1/2 cup frozen peas (thawed and drained)
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1 small onion (finely chopped, for a mild onion flavor)
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1 garlic clove (minced for a hint of aromatic flavor)
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2 tbsp fresh parsley (optional garnish for color and freshness)
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1 tbsp lemon zest (optional, adds a zesty flavor)
Instructions
If you’re using cooked shrimp, chop it into small bite-sized pieces. If using raw shrimp, cook them first in a skillet with a bit of olive oil until they turn pink and opaque. Once cooked, chop the shrimp into small pieces. This ensures that the shrimp are evenly distributed throughout the pancake batter.
In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Stir them together so that the dry ingredients are evenly mixed.
In a separate bowl, whisk together the milk and eggs. Make sure they are fully combined and smooth. The wet ingredients are essential to bind everything together.
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be cautious not to overmix the batter, as a few lumps are fine and will not affect the pancakes’ texture. Overmixing can lead to dense pancakes, so keep it light.
Stir in the cooked shrimp, peas, chopped onion, minced garlic, and lemon zest (if you’re using it). Mix everything gently to ensure the ingredients are distributed evenly in the batter.
Heat a skillet or non-stick frying pan over medium heat. Add a tablespoon of olive oil to the pan. Once the oil is hot, spoon the batter into the pan, about 1/4 cup per pancake. Flatten them slightly with the back of the spoon. Cook for about 3-4 minutes on each side, until they are golden brown and crispy on the outside and fully cooked on the inside.
Once cooked, remove the pancakes from the skillet and set them aside. Serve them hot, garnished with fresh parsley for an extra burst of color. For added flavor, you can drizzle them with yogurt or sour cream, or even serve them with a lemon wedge on the side for a citrusy kick.
Notes
These Shrimp and Pea Pancakes are best served hot with a squeeze of lemon or your favorite dipping sauce. Feel free to swap peas with corn or add a touch of chili for extra heat. Perfect for lunchboxes or lazy weekend brunches!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Pan-fried
- Cuisine: Fusion
Keywords: Shrimp and Pea Pancakes