Description
These shrimp and zucchini pancake pockets are crispy, protein-packed, and easy to make—a perfect meal or snack everyone will love.
Ingredients
For the Filling:
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1 cup raw shrimp, peeled, deveined, finely chopped
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1 small zucchini, grated and well-drained
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1 green onion, finely chopped
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1 garlic clove, minced
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1 teaspoon grated fresh ginger
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1 teaspoon soy sauce or tamari
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Salt and pepper, to taste
For the Pancake Batter:
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1 cup all-purpose flour (or oat/rice flour for gluten-free)
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1/2 teaspoon baking powder
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1 large egg
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3/4 cup water (adjust as needed)
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Pinch of salt
For Cooking:
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2 tablespoons oil (vegetable, avocado, or sesame oil)
Optional Add-ins:
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Chili flakes or chopped jalapeños
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Chopped herbs (cilantro, parsley, dill)
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Shredded cheese (cheddar, mozzarella, or feta)
Instructions
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Prepare the filling: In a bowl, combine chopped shrimp, grated zucchini (squeeze out excess moisture), green onion, garlic, ginger, soy sauce, salt, and pepper. Mix and set aside.
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Make the batter: In a separate bowl, whisk together flour, baking powder, salt, egg, and water until smooth.
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Combine: Gently fold the shrimp-zucchini mixture into the batter.
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Cook the pancakes: Heat oil in a skillet over medium heat. Spoon about 1/4 cup of batter per pancake into the pan and spread gently into rounds.
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Fry: Cook for 3–4 minutes on each side or until golden brown and shrimp is cooked through.
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Serve: Drain on paper towels. Serve warm with dipping sauce, salad, or a poached egg on top.
Notes
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Drain zucchini thoroughly to avoid soggy pancakes.
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Do not overcrowd the pan—cook in batches.
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Medium heat is best for even cooking and a golden crust.
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Rest the batter for 5–10 minutes before cooking for better texture.
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Serve with sauces like soy-lime dip, sriracha mayo, or garlic yogurt.
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Make them mini-sized for party appetizers or lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 15minutes