Seafood · ALWAYS FREE
Shrimp and cabbage skillet pancakes
Thick savory cabbage pancakes with chopped shrimp and a soy-lime dipping sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Whisk flour, eggs and measured water until just combined. Fold in cabbage, chopped shrimp, scallions and ginger. Divide the mixture into four equal portions, keeping uncooked portions refrigerated while other pancakes cook. Do not taste raw batter.
- Heat the oven to 200°F (95°C) for holding. Warm 6 g oil in a 10-inch (25 cm) nonstick skillet over medium-low heat. Add one portion and shape into a round about 6 inches (15 cm) across and no more than 3/4 inch (2 cm) thick. Cover and cook for 6–8 minutes until the underside is golden.
- Turn carefully using two broad spatulas or slide onto a plate and invert into the pan. Cover and cook the second side for 5–7 minutes until the center reaches 165°F (74°C), shrimp is opaque and no wet batter remains. Lower heat if the surface darkens too fast. Transfer to a rack on a tray in the warm oven; repeat with the remaining portions and 6 g oil per pancake, allowing about 50–60 minutes for all four.
- Stir soy sauce, lime juice, honey and sesame oil together. Serve each pancake with one-quarter of all sauce. Refrigerate leftovers within 2 hours; use within 3–4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 320 kcal
- Protein
- 23.5 g
- Total carbohydrate
- 34.1 g
- Total fat
- 10.5 g
- Total sugars
- 6.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All batter and dipping sauce divided into four servings. Contains shrimp, egg, wheat, soy and sesame. Plain flour and compatible sauce ingredients required for dairy-free criteria; this is an original okonomiyaki-inspired version without specialty toppings.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Shrimp and cabbage skillet pancakes: raw shrimp; raw green cabbage; all-purpose flour (wheat); whole eggs without shells; water; scallions; fresh peeled ginger; canola oil; reduced-sodium soy sauce made with soy and wheat; lime juice; honey; sesame oil. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
