Spicy Shrimp Cakes With Corn And Avocado Salsa

Name: Spicy Shrimp Cakes With Corn And Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium shrimp, peeled and deveined; 1 cup finely chopped red bell pepper; 1 tablespoon olive oil; 1 garlic clove, minced; 1/4 cup thinly sliced green onion; 3 tablespoons mayonnaise; 1 tablespoon fresh lime juice; 1 1/2 teaspoons hot sauce; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1 large egg; 1/4 cup finely chopped fresh cilantro; 3/4 cup panko breadcrumbs, divided (Japanese breadcrumbs); 1 cup frozen white corn, thawed; 3/4 cup diced peeled avocado; 1/4 cup chopped fresh cilantro; 3 tablespoons finely chopped red onions; 2 tablespoons finely chopped seeded poblano peppers; 1 tablespoon fresh lime juice; 1/4 teaspoon salt

Servings: persons

1 lb medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup thinly sliced green onion
3 tablespoons mayonnaise
1 tablespoon fresh lime juice
1 1/2 teaspoons hot sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 large egg
1/4 cup finely chopped fresh cilantro
3/4 cup panko breadcrumbs, divided (Japanese breadcrumbs)
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onions
2 tablespoons finely chopped seeded poblano peppers
1 tablespoon fresh lime juice
1/4 teaspoon salt

1
Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2
Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
3
Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
4
Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
5
To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

456

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 20 ingredients. The key ingredients include: 1 lb medium shrimp, peeled and deveined, 1 cup finely chopped red bell pepper, 1 tablespoon olive oil, 1 garlic clove, minced, and more.

Yes, Spicy Shrimp Cakes With Corn And Avocado Salsa 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.

That's it — enjoy your meal!