Shrimp Cakes with Pomegranate Salsa

A delight for the eyes and palate, juicy pomegranate seeds and mildly pungent green onions add a grown-up twist to classic, comforting shrimp cakes.
Shrimp Cakes with Pomegranate Salsa

Shrimp Cakes with Pomegranate Salsa

Nutritional Bonus: Pomegranates are a rich source of tannins, plant compounds that may help lower levels of LDL (bad) cholesterol and prevent hardening of the arteries.

Full recipe: $11.56
Cost per serving: $2.89

  • Duration
  • Prep Time
  • 4Servings


  • 4 green onions, green parts only, minced
  • 1 cup fresh pomegranate seeds
  • Juice of 1/2 lemon
  • 3/4 lb shrimp, peeled, deveined and tails removed
  • 1 lb red leaf lettuce, chopped
  • 3 slices whole-grain bread
  • 1 egg white
  • 1 tsp mustard powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp sea salt
  • 2 tsp olive oil, divided


  1. Prepare salsa: In a medium bowl, combine green onions, pomegranate seeds and lemon juice.
  2. In a food processor, process bread into fine crumbs. Transfer to a large bowl.
  3. In food processor, process shrimp into a paste, about 1 minute. Add to bread crumbs. Stir in egg white, mustard, pepper and salt. Gently shape into eight 3-inch patties.
  4. In a large nonstick skillet, heat 1 tsp oil on medium. Add four patties and cook until bottoms are golden brown, about 3 minutes. Flip and cook until golden brown, about 2 minutes. Transfer to a plate. Add remaining oil to skillet and repeat with remaining patties.
  5. Divide lettuce among serving plates. Top with patties and salsa, dividing evenly.

Nutrition Information

  • Serving Size: 2 shrimp cakes, 1/4 cup salsa, 1/4 lb lettuce
  • Calories: 248
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 129 mg
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 24 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 377 mg
  • Sugar Content: 8 g