Shrimp and Scallion Pancakes with Ginger

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-fried pancakes filled with plump shrimp and fresh scallions, enhanced with ginger. This Asian-inspired seafood recipe, ready in about 40 minutes, layers shrimp, scallions, rice flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving

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Ingredients

8 oz peeled and deveined shrimp
4 thinly sliced scallions
1 cup rice flour
1 tbsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
2 tbsp vegetable oil

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Instructions

Step 1: Chop 8 oz shrimp into 1/4-inch pieces. In a bowl, mix shrimp, 4 sliced scallions, 1 tbsp grated ginger, 1 tbsp soy sauce, and 1 tsp sesame oil. Let sit 10 minutes.
Step 2: Whisk 1 cup rice flour with 1/4 tsp salt and 3/4 cup water until smooth. Divide into 6 portions.
Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Press a rice flour portion into a 3-inch circle on the skillet. Top with 1/6 of the shrimp mixture. Fold edges over to seal, pressing gently. Fry for 3 minutes per side until golden brown and crisp.