Speedy Shrimp and Snap Pea Pancake: Your 15-Minute Weeknight Hero!

Tired of the weeknight dinner scramble? You’re not alone! With hundreds of busy evenings in a year, finding delicious, speedy meals is essential. That’s where Test Kitchen Editor Kendra Vaculin and her “Speedy Does It” series come in. Her mission? To bring whoa-worthy dinners to your table like that!

This Shrimp and Snap Pea Pancake, inspired by the savory Korean pajeon, is a perfect example. It’s a delightfully eggy pancake studded with succulent shrimp and bright, crunchy sugar snap peas, all ready in just 15 minutes. Topped with a zesty radish and snap pea salad, a cool yogurt sauce, and a sprinkle of black pepper, it’s a fresh taste of spring (or any season!) that feels special but is incredibly simple.

Get ready to snap your fingers because dinner is served!

Why You’ll Love This Recipe

This isn’t just another pancake; it’s a full, flavorful meal designed for speed and satisfaction. Here’s why it deserves a spot in your weeknight rotation:

• Lightning Fast: From start to finish, you’re looking at just 15 minutes. Seriously.
• Fresh & Vibrant: The combination of shrimp, sweet snap peas, crisp radishes, and a bright lemon-yogurt sauce is incredibly refreshing.
• Inspired Twist: It takes cues from savory Korean pancakes (pajeon) but adds its own unique, slightly eggier texture.
• Textural Delight: The diagonal cut of the snap peas ensures lovely, uneven edges and provides a delightful crunch in every bite.
• One-Pan Wonder: Much of the cooking happens in a single ovenproof skillet, minimizing cleanup.

Ingredients

Here’s what you’ll need to whip up this speedy sensation:

• 1 lemon
• 3 radishes, trimmed, thinly sliced
• 8 oz. sugar snap peas (about 2 cups), strings removed, thinly sliced on a diagonal, divided
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• ¾ cup plain whole-milk yogurt
• 2 large eggs
• 2 garlic cloves, finely grated
• 3 Tbsp. all-purpose flour
• ½ tsp. baking powder
• 4 scallions, thinly sliced
• 12 oz. large shrimp, peeled, deveined, coarsely chopped
• Freshly ground pepper, for serving

Step-by-Step Instructions

Follow these simple steps to get this delicious pancake on your table fast:

1. Prep the Salad & Preheat: Preheat your oven to 375°F (190°C). Finely grate the zest of the lemon into a large mixing bowl; set the bowl aside. Cut the zested lemon in half. In a medium bowl, combine the sliced radishes and half of the diagonally sliced sugar snap peas (about 1 cup). Squeeze the juice from one lemon half over the vegetables, drizzle generously with extra-virgin olive oil, and sprinkle with a pinch of kosher salt. Toss gently to coat and set this radish and snap pea salad aside.
2. Whisk the Yogurt Sauce: In a small bowl, place the plain whole-milk yogurt. Squeeze in the juice from the remaining lemon half. Drizzle in a little olive oil, add a pinch of salt, and whisk everything together until smooth. Set the yogurt sauce aside.
3. Make the Batter Base: Return to the large bowl with the reserved lemon zest. Add the eggs, finely grated garlic, all-purpose flour, baking powder, 1 tsp. Diamond Crystal (or ½ tsp. Morton) kosher salt, and 3 Tbsp. water. Whisk vigorously until the batter is smooth and well combined.
4. Add the Stars (Just Before Cooking!): To the batter, add the thinly sliced scallions, the coarsely chopped shrimp, and the remaining half of the diagonally sliced sugar snap peas (about 1 cup). Mix gently just until everything is coated in the batter. Do not let this mixture sit for long.
5. Start on the Stovetop: Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high heat until shimmering.
6. Pour & Cook: Pour the shrimp and vegetable batter into the hot skillet. Use a spatula to spread it out evenly into a thin layer, reaching the edges of the pan. Cook on the stovetop for about 3 minutes, or until the edges are golden brown and the bottom is set.
7. Finish in the Oven: Carefully transfer the skillet from the stovetop to the preheated oven. Bake for about 5 minutes, or until the center of the pancake is set and cooked through.
8. Serve: Carefully remove the skillet from the oven. Invert the pancake onto a large plate. Cut the pancake into wedges. Top generously with dollops of the reserved lemon-yogurt sauce, then scatter the reserved radish and snap pea salad over the top. Finish with a generous grinding of fresh black pepper.

Recipe Information:

• Total Time: 15 minutes
• Yield: 4 servings

You Must Know

A couple of critical tips will ensure your pancake is perfect:

• Shrimp Timing is Key: Seasoned shrimp releases moisture. Adding it to the batter too early will result in a soggy pancake. Always add the shrimp (and the final portion of snap peas) right when you are ready to pour the batter into the hot pan.
• Use an Ovenproof Skillet: This recipe requires transferring the skillet from the stovetop to the oven, so make sure your pan can handle the heat! A nonstick or well-seasoned cast iron skillet works best.

Make Ahead and Storage

This dish is truly best enjoyed immediately for optimal texture, especially the crispness of the snap peas and the tender bite of the shrimp.

• Make Ahead: You can prep the radish and snap pea salad and the yogurt sauce a few hours ahead of time and keep them covered in the refrigerator. The pancake batter, however, should not be mixed with the shrimp and scallions until the very last minute.
• Storage: Leftover pancake can be stored in an airtight container in the refrigerator for 1-2 days.
• Reheating: Reheat gently in a nonstick skillet over low heat, or in a toaster oven or regular oven at a low temperature (around 300°F/150°C) until warmed through. Be aware that the texture won’t be quite as crisp as when freshly made.

Seasonal Variations

While perfect with snap peas and radishes in the spring, this versatile pancake base can adapt to other seasons:

• Summer: Swap snap peas for thinly sliced zucchini or corn kernels.
• Fall: Use thinly sliced mushrooms, leeks, or even finely diced, par-cooked sweet potato.
• Winter: Try finely sliced hardy greens like kale (add to the batter towards the end of cooking) or thin slices of parsnip or carrot (par-cooked).

Serving Suggestions

This pancake is a complete meal on its own, especially with the topping salad and sauce. However, you can serve it with:

• A side of steamed rice.
• A simple, lightly dressed green salad.
• A drizzle of chili oil or sriracha for those who like a little heat.

No-Bake Alternative

Don’t have an ovenproof skillet or prefer to stay on the stovetop? You can cook the pancake entirely on the stove:

• After cooking the first side over medium-high heat until golden brown (Step 6), reduce the heat to medium-low.
• Carefully flip the pancake using a large spatula (this can be tricky!).
• Cover the skillet with a lid to help steam and cook the center through.
• Cook for another 5-8 minutes (or longer), checking frequently, until the center is set and cooked through and the bottom is golden brown.

Pro Tips

• Grate Smart: Grate your garlic and lemon zest directly into the mixing bowl to save time and capture all the flavor.
• Don’t Overmix: Once the flour is added, mix until just combined. Overmixing can lead to a tougher pancake.
• Hot Pan: Ensure your skillet is properly preheated before adding the batter for that initial golden crust.
• Pat Shrimp Dry: Patting the chopped shrimp dry with a paper towel can help reduce excess moisture in the batter.

Frequently Asked Questions

• Can I use frozen shrimp or peas? Yes, just be sure they are fully thawed and patted very dry before adding them to the batter.
• Can I make this gluten-free? You can experiment with a 1-to-1 gluten-free all-purpose flour blend. Results may vary slightly in texture.
• Can I make this vegetarian? Absolutely! Simply omit the shrimp. You can add extra snap peas, scallions, or incorporate other quick-cooking vegetables like finely diced bell peppers or crumbled firm tofu (ensure it’s pressed dry).
• How can I make it spicier? Add a pinch of red pepper flakes to the batter, or mix a little sriracha or your favorite hot sauce into the yogurt sauce. Drizzling chili oil over the finished pancake is also delicious.

Ready to make your weeknights easier and more delicious? Give this Speedy Shrimp and Snap Pea Pancake a try tonight! Let us know how it turns out in the comments below.

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