Shrimp Cakes with Peach Jalapeno Relish Recipe

Name: Shrimp Cakes with Peach Jalapeno Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large peeled, deveined cooked shrimp, diced; 2 cups corn; 1/2 red bell pepper, finely diced; 1 small onion; 1 jalapeno, seeded; 1 cup panko bread crumbs; Dash hot sauce; 1/2 teaspoon chili powder; 2 eggs, beaten; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; Peach Jalepeno Relish, recipe follows; 3 ripe peaches, diced; 1/2 red onion, diced; 1 jalapeno (about 1 1/2 teaspoons), seeded and diced; 1/2 lime, juiced; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 pound large peeled, deveined cooked shrimp, diced
2 cups corn
1/2 red bell pepper, finely diced
1 small onion
1 jalapeno, seeded
1 cup panko bread crumbs
Dash hot sauce
1/2 teaspoon chili powder
2 eggs, beaten
Salt and freshly ground black pepper
2 tablespoons vegetable oil
Peach Jalepeno Relish, recipe follows
3 ripe peaches, diced
1/2 red onion, diced
1 jalapeno (about 1 1/2 teaspoons), seeded and diced
1/2 lime, juiced
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
In a food processor, pulse shrimp.
2
Place into a large bowl.
3
Pulse corn, pepper, onion and jalapeno.
4
Remove and drain through a sieve to get rid of extra water that the vegetables may release.
5
Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs.
6
Stir well together.
7
Form into cakes about 1-inch thick.
8
Place in the refrigerator for 15 minutes to firm up.
9
Heat a large skillet with vegetable oil over medium heat.
10
In a shallow dish, add the remaining 1 cup of panko; add salt and pepper.
11
Bread the cakes in the panko.
12
Add the cakes in batches to the oil, cooking about 4 minutes per side.
13
Remove to a paper towel lined sheet tray.
14
Serve with relish.
15
Combine all ingredients in a small bowl.
16
Chill until ready to serve.
17
Cook's Note: The relish tastes better if made in a few days advance.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 pound large peeled, deveined cooked shrimp, diced, 2 cups corn, 1/2 red bell pepper, finely diced, 1 small onion, and more.

Yes, Shrimp Cakes with Peach Jalapeno Relish falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp Cakes with Peach Jalapeno Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions