Name: Cilantro Shrimp Fritters with Spicy Cabbage Slaw & Avocado Corn Salsa
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 3 eggs; 1 ½ English cucumbers; 2 cups frozen corn; 6 cloves garlic; 1 ½ jalapeño peppers; 3 limes; 1 ½ medium heads napa cabbage; ¾ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; cayenne pepper; cornstarch; extra virgin olive oil; panko bread crumbs; salt

Cilantro Shrimp Fritters with Spicy Cabbage Slaw & Avocado Corn SalsaCilantro Shrimp Fritters with Spicy Cabbage Slaw & Avocado Corn Salsa — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

3 eggs

1 ½ English cucumbers

2 cups frozen corn

6 cloves garlic

1 ½ jalapeño peppers

3 limes

1 ½ medium heads napa cabbage

¾ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

cayenne pepper

cornstarch

extra virgin olive oil

panko bread crumbs

salt

Instructions

Wash and dry the fresh produce.

Peel and mince garlic. Divide between two large bowls and set one bowl aside for the fritters.

Juice half of the limes into the remaining bowl with the garlic. Add yogurt and salt; stir to combine the dressing. (Reserve remaining limes for later use.)

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Roughly chop and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Trim and medium dice cucumbers. Add to the bowl.

Trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl and toss to combine the slaw. Set aside.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the other bowl with the garlic. (Reserve remaining cilantro for later use.)

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Roughly chop shrimp into small pieces. Add to the bowl with the garlic and cilantro along with eggs, bread crumbs, cornstarch, salt, and cayenne pepper. Stir to combine the batter.

Preheat a large skillet over medium-high heat.

While the skillet heats up, place corn in a clean colander and rinse under hot water (from the tap) to defrost. Set aside to drain further.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; press down with a spatula to form round, ½-inch thick fritters.

Cook fritters, carefully flipping once (the fritters are delicate but will firm up as they finish cooking on the other side), until golden brown, 4-5 minutes per side. Remove to a plate.

Meanwhile, juice the reserved limes into a medium bowl.

Using a clean cutting board, halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl with the lime juice along with the reserved cilantro, corn, and salt. Stir to combine the salsa.

To serve, divide salad and shrimp fritters between plates. Top fritters with avocado-corn salsa and enjoy!

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