Corn Cakes With Shrimp & Guacamole Recipe

Name: Corn Cakes With Shrimp & Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh or frozen corn; 1-1/4 cups water, divided; 1 cup complete buttermilk pancake mix; 2 tablespoons grated Parmesan cheese; 1/8 teaspoon hot pepper sauce; 2 tablespoons finely chopped sweet red pepper; 1 green onion, chopped; 1 tablespoon minced fresh cilantro; 1 medium ripe avocado, peeled and pitted; 2 tablespoons finely chopped onion; 1 tablespoon chopped seeded jalapeno pepper; 1 tablespoon lime juice; 1/8 teaspoon salt; 24 cooked small shrimp, peeled and deveined; Small strips green onion; fresh cilantro leaves

Servings: persons

1/2 cup fresh or frozen corn
1-1/4 cups water, divided
1 cup complete buttermilk pancake mix
2 tablespoons grated Parmesan cheese
1/8 teaspoon hot pepper sauce
2 tablespoons finely chopped sweet red pepper
1 green onion, chopped
1 tablespoon minced fresh cilantro
1 medium ripe avocado, peeled and pitted
2 tablespoons finely chopped onion
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1/8 teaspoon salt
24 cooked small shrimp, peeled and deveined
Small strips green onion
fresh cilantro leaves

1
In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
2
In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
3
Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
4
In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately.

1078

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup fresh or frozen corn, 1-1/4 cups water, divided, 1 cup complete buttermilk pancake mix, 2 tablespoons grated Parmesan cheese, and more.

Yes, Corn Cakes With Shrimp & Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Cakes With Shrimp & Guacamole

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