Spicy Shrimp Cakes With Corn And Avocado Salsa Recipe

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: Cakes:; 1 pound medium shrimp, peeled and deveined; Cooking spray; 1 cup finely chopped red bell pepper; 1 garlic clove, minced; 1/4 cup thinly sliced green onions; 3 tablespoons reduced-fat 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 (Japanese breadcrumbs), divided; Salsa:; 1 cup frozen white corn, thawed; 3/4 cup diced peeled avocado; 1/4 cup chopped fresh cilantro; 3 tablespoons finely chopped red onion; 2 tablespoons finely chopped seeded poblano pepper; 1 tablespoon fresh lime juice; 1/4 teaspoon salt

Servings: persons

Cakes:
1 pound medium shrimp, peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, minced
1/4 cup thinly sliced green onions
3 tablespoons reduced-fat 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 (Japanese breadcrumbs), divided
Salsa:
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded poblano pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

1
To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; saute 3 minutes. Add garlic to pan; saute for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through 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 patties in remaining 1/2 cup 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.
6
These spicy cakes get their heat from the hot sauce so feel free to leave it out if you prefer a mild flavor. Double the salsa and serve it over a salad or as an appetizer with baked tortilla chips.

423

kcal

Calories

Fat

Carbs

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 22 ingredients. The key ingredients include: Cakes:, 1 pound medium shrimp, peeled and deveined, Cooking spray, 1 cup finely chopped red bell pepper, 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.

Spicy Shrimp Cakes With Corn And Avocado Salsa

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