Shrimp and Pea Pancake Recipe

 

Shrimp and Pea Pancake Recipe

This Shrimp and Pea Pancake is a bright, fluffy twist on the classic French crêpe, packed with sweet garden peas and succulent shrimp that soak up a light, buttery batter. The edges get just a touch crisp while the interior stays tender and slightly sweet, and a hint of lemon zest lifts the whole thing. Every bite delivers a burst of spring‑time flavor that feels both comforting and a little fancy, perfect for a lazy weekend brunch or a quick weeknight dinner.

                    Photo credit:Travis Rancy

 

Why I love it

I’m totally hooked on this pancake because it’s the ultimate “comfort‑meets‑elegance” dish. The shrimp add a juicy pop of protein, the peas give a fresh crunch, and the batter turns golden‑brown in minutes, so you get that satisfying sizzle without a long wait. It’s super versatile—swap the shrimp for smoked salmon, toss in some herbs, or make it vegetarian with just peas and cheese. The aroma of butter, lemon, and sea salt while it cooks is pure kitchen therapy, and the fact that it serves four means it’s great for feeding a small crowd or having leftovers for lunch the next day.

Quick info

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Serves: 4

Difficulty level: Easy

Ingredients (serves 4)

·       200 g (about 1 ½ cups) fresh or frozen peas, blanched and roughly mashed

·       250 g (½ lb) raw shrimp, peeled, deveined, and chopped into bite‑size pieces

·       1 cup of all-purpose flour (120 g)

·       2 large eggs

·       ¾ cup milk (dairy or plant‑based)

·       2 tablespoons of melted butter, plus extra for the pan

·       1 teaspoon lemon zest

·       1 tablespoon fresh lemon juice

·       2 green onions, thinly sliced (white and green parts separated)

·       ½ teaspoon sea salt

·       ¼ teaspoon freshly ground black pepper

·       ¼ teaspoon smoked paprika (optional, for a subtle smoky note)

Tools

·       Medium mixing bowl

·       Whisk or Fork

·       Non‑stick skillet or cast‑iron pan (about 8‑inch)

·       Spatula

·       Measuring cups and spoons

·       Small bowl for the peas

·       Kitchen timer

Instructions

Step 1.

Prep the peas – If you’re using fresh peas, blanch them in boiling water for 2 minutes, then shock in ice water to keep their bright green color. Drain and mash them lightly with a fork; you want a few whole peas for texture.

Step 2.

Mix the batter – In a medium bowl, whisk together the flour, eggs, milk, melted butter, lemon zest, lemon juice, salt, pepper, and smoked paprika if you’re using it. The batter should be smooth but a little thicker than a typical crêpe batter—think pancake consistency.

Step 3.

Fold in the goodies – Stir the mashed peas, chopped shrimp, and the white parts of the green onions into the batter. The shrimp will be just barely coated; they’ll finish cooking in the pan.

Step 4.

Heat the pan – Place your skillet over medium heat and melt a tiny knob of butter, swirling to coat the surface. When the butter foams and starts to turn a light golden, the pan is ready.

Step 5.

Cook the first pancake – Ladle about ¼ of the batter into the center of the pan, spreading it gently with the back of the ladle to a ¼‑inch thickness. Let it cook undisturbed for 2‑3 minutes, until the edges look set and the bottom is golden brown.

Step 6.

Flip it – Slide a spatula underneath and give it a confident flip. Cook the other side for another 2 minutes, or until the shrimp are pink and the pancake is fully set.

Step 7.

Repeat – Add a little more butter to the pan as needed and repeat with the remaining batter. You should end up with four fluffy pancakes.

Step 8.

Finish – Transfer the pancakes to a warm plate, sprinkle the green onion tops and a pinch of extra sea salt over the top, and serve immediately with a wedge of lemon on the side.

Approximate macros per serving (based on 4 pancakes)

v  Calories: 320 kcal

v  Protein: 22 g

v  Fat: 12 g

v  Carbohydrates: 30 g

v  Fiber: 4 g

v  Sugar: 5 g

v  Sodium: 540 mg

What to serve with this

A simple arugula salad tossed in a lemon‑olive‑oil vinaigrette cut through the richness, while a dollop of herb‑y yogurt (or a dairy‑free alternative) adds cool creaminess. For a heartier meal, pair the pancakes with a light tomato‑basil coulis or a drizzle of chili‑infused honey. A glass of crisp Sauvignon Blanc or a sparkling water with a splash of lime keeps the meal refreshing.

Tips & variations

·       Swap the shrimp for diced cooked chicken, smoked salmon, or keep it vegetarian with extra peas and crumbled feta.

·       Add a handful of fresh mint or dill to the batter for an herb‑forward twist.

·       For a gluten‑free version, use a 1‑to‑1 gluten‑free flour blend.

·       If you love a bit of heat, stir in ¼ teaspoon of finely chopped red chili or a dash of sriracha into the batter.

·       Make mini‑pancakes (silver‑dollar size) for a fun appetizer or party bite.

·       Leftover pancakes reheat beautifully in a hot skillet with a touch of butter; they crisp up nicely.

Frequently asked questions

1. Can I use frozen peas instead of fresh?

Yes—just thaw them and pat dry before mashing. No need to blanch; the texture will still be fine.

2. What if my batter is too thick?

Add a splash of milk (about 1‑2 tablespoons) until it reaches a pourable but still slightly thick consistency.

3. How do I keep the pancakes from sticking?

Make sure the pan is properly heated and use enough butter. A non‑stick skillet helps a lot.

4. Can I make the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately the night before; combine them 10 minutes before cooking and fold in the peas and shrimp.

5. Is there a dairy‑free alternative?

Absolutely—use plant‑based milk and a dairy‑free butter or coconut oil.

6. How long will leftovers keep?

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat for 2‑3 minutes per side.