By Grocery List Plus Editorial Staff | Published on October 3, 2026

Crispy Kimchi Pancakes With Shrimp

Name: Crispy Kimchi Pancakes With Shrimp
Cuisine: Korean
Ingredients: 1 cup all-purpose flour; ½ cup rice flour; 1½ cups ice cold water; ¼ cup kimchi brine; 1 cup kimchi, drained and coarsely chopped; 1 large large egg, lightly beaten; 3 whole scallions, white and light green parts, cut into 1/2-inch lengths; 8 oz raw shrimp, peeled, deveined, and roughly chopped into 1/4-inch pieces; ½ tsp kosher salt; 3 tbsp soy sauce; 3 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp sugar; 1 tsp toasted sesame seeds; neutral oil for frying; Quick-Pickled Watermelon Radishes, for serving

Recipe GLPRb2cc224ad204fc

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Korean

Appetizer

Stovetop

SNAP eligible

Delicate yet crispy Korean-style seafood pancakes made with a light batter of all-purpose and rice flour, studded with tender shrimp, tangy kimchi, and scallions. Serve with a balanced dipping sauce of soy, vinegar, and sesame oil for a restaurant-quality appetizer or light meal.

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Ingredients

1 cup all-purpose flour

½ cup rice flour

1½ cups ice cold water

¼ cup kimchi brine

1 cup kimchi, drained and coarsely chopped

1 large large egg, lightly beaten

3 whole scallions, white and light green parts, cut into 1/2-inch lengths

8 oz raw shrimp, peeled, deveined, and roughly chopped into 1/4-inch pieces

½ tsp kosher salt

3 tbsp soy sauce

3 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp sugar

1 tsp toasted sesame seeds

neutral oil for frying

Quick-Pickled Watermelon Radishes, for serving

Directions

In a large mixing bowl, whisk together the all-purpose flour, rice flour, and kosher salt until evenly combined.
Add the ice cold water and kimchi brine to the dry ingredients and stir until just combined into a thin, lumpy batter. Do not overmix; the batter should remain loose with some flour streaks visible.
Gently fold the lightly beaten egg into the batter until incorporated.
Fold in the chopped kimchi, scallion pieces, and raw shrimp pieces until evenly distributed throughout the batter.
Heat a large skillet or griddle over medium-high heat and lightly coat with neutral oil. Once the oil shimmers and is hot, spoon 1/4 cup portions of batter onto the cooking surface, spacing them 2 inches apart, and flatten gently with the back of a spoon into pancakes about 1/4 inch thick.
Fry the pancakes for 2 to 3 minutes until the bottom is deeply golden and crispy. Flip carefully and cook the other side for another 2 to 3 minutes until the shrimp reaches an internal temperature of 160°F and the pancake is crispy throughout.
Transfer the cooked pancakes to a paper-towel-lined plate to drain any excess oil. Repeat with remaining batter and oil, adding more oil to the skillet as needed between batches.
While the pancakes are cooking, prepare the dipping sauce by whisking together the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl until the sugar dissolves.
Arrange the finished pancakes on a serving platter and sprinkle with toasted sesame seeds and additional chopped scallions. Serve warm with the dipping sauce and quick-pickled watermelon radishes on the side.

Comments

Grocery List Plus Editorial Staff4.25

Crispy Kimchi Pancakes With Shrimp are a solid weeknight win for Charlotte, where shrimp is a coastal staple and most ingredients land at Harris Teeter or Walmart. The real caveat: kimchi and pickled watermelon radishes require a second stop, most reliably at Harris Teeter's international section or an Asian market. Cost per serving runs $4.50–5.50 depending on shrimp price, driven by the protein and imported fermented items. The stated prep time is honest, though the pancakes need active attention at the skillet—not a hands-off dinner. They eat best fresh and crispy the same night, though leftover pancakes can be reheated in a toaster oven, making them a reasonable option for lunch the next day.