Imagine waking up to the tantalizing aroma of fluffy pecan pancakes paired with succulent grilled shrimp and refreshing cucumber—a breakfast that transforms your morning routine into a gourmet experience! This unique fusion of flavors will not only satisfy your taste buds but also impress your family and friends. With just 35 minutes from prep to plate, you can elevate your brunch game and create a dish that’s as delightful to the eyes as it is to the palate. Ready to dive into this mouthwatering recipe? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground pecans
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1 pound shrimp, peeled and deveined
- 1 cucumber, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the all-purpose flour, ground pecans, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until evenly mixed.
- In a separate bowl, whisk together the buttermilk and the egg until fully combined. Make sure the egg is well incorporated into the buttermilk.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; some lumps are okay.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of olive oil to the pan and swirl to coat the surface.
- For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown. Remove the pancakes from the skillet and keep warm while you cook the remaining batter.
- In a separate bowl, toss the peeled and deveined shrimp with olive oil, salt, and pepper to taste.
- Heat a grill pan or outdoor grill over medium-high heat. Once hot, add the seasoned shrimp in a single layer. Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- While the shrimp are grilling, slice the cucumber into thin rounds and set aside.
- To serve, stack the pecan pancakes on plates. Top each stack with grilled shrimp and garnish with fresh cucumber slices. Drizzle with additional olive oil or a squeeze of lemon if desired.
- Enjoy your delicious Pecan Pancakes with Grilled Shrimp and Cucumber!
Tips
- Perfect Pancake Texture: When mixing your pancake batter, remember that a few lumps are perfectly fine. Overmixing can lead to tough pancakes, so stir just until combined for that light and fluffy texture.
- Grilling Shrimp: To achieve perfectly grilled shrimp, ensure your grill is preheated and hot before adding the shrimp. This will help them cook quickly and evenly, preventing them from becoming rubbery.
- Cucumber Freshness: For added crunch and flavor, consider marinating the cucumber slices in a little olive oil, lemon juice, and salt for about 10 minutes before serving. This enhances their freshness and adds a zesty touch.
- Serving Suggestions: Drizzle a bit of honey or maple syrup over the pancakes for a sweet contrast to the savory shrimp. A squeeze of fresh lemon juice can also brighten the dish beautifully.
- Make It a Meal: This recipe is not just for breakfast! Serve it as a brunch dish or a light dinner option for a delightful twist on traditional meals.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 220mg
