Ingredients
* 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
Instructions
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.
Notes
* **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!
* **Make Ahead:** The salad and yogurt sauce can be prepped ahead. The batter should only be mixed with the shrimp and final snap peas immediately before cooking.
* **Storage:** Leftovers can be refrigerated for 1-2 days and gently reheated, though the texture is best fresh.
- Prep Time: 7 minutes (estimated)
- Cook Time: 8 minutes (3 min stovetop + 5 min oven)
- Category: Main Course / Dinner
- Method: Pan-fry / Bake
- Cuisine: Korean-inspired
Keywords: shrimp pancake, snap pea pancake, easy dinner, quick recipe, 15 minute meal, weeknight dinner, savory pancake, Korean-inspired, pajeon, shrimp recipe, speedy does it
