Shrimp and Pea Pancake

Method

1. 1

   Preheat oven to 375°. Finely grate zest of 1 lemon into a large bowl; set aside. Cut lemon in half. Toss 3 radishes, trimmed, thinly sliced, and 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal, in a medium bowl to combine. Squeeze juice from a lemon half over, drizzle generously with extra-virgin olive oil, and sprinkle with a pinch of kosher salt. Toss vegetables to coat; set salad aside.

2. 2

   Place ¾ cup plain whole-milk yogurt in a small bowl and squeeze in juice from remaining lemon half. Drizzle in a little oil, add a pinch of salt, and mix together. Set yogurt sauce aside.

3. 3

   Add 2 large eggs, 2 garlic cloves, finely grated, 3 Tbsp. all-purpose flour, ½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water to reserved lemon zest in bowl and whisk to combine. Mix in 4 scallions, thinly sliced, 12 oz. large shrimp, peeled, deveined, coarsely chopped, and remaining 4 oz. sugar snap peas (about 1 cup), strings removed, thinly sliced on a diagonal.

4. 4

   Heat 2 Tbsp. extra-virgin olive oil in a medium ovenproof nonstick skillet over medium-high. Pour in shrimp batter and spread out to edges into a thin, even layer. Cook pancake until golden brown around edges, about 3 minutes. Transfer pan to oven; bake pancake until set, about 5 minutes. Carefully remove pan from oven and invert pancake onto a large plate.

5. 5

   Cut pancake into wedges and top with dollops of reserved yogurt sauce, then scatter reserved salad over; season with freshly ground pepper.

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