Spicy Shrimp Cakes with Corn and Avocado Salsa

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Spicy Shrimp Cakes with Corn and Avocado Salsa Recipe
Becky Luigart-Stayner
These spicy shrimp cakes are a delicious way to cook fresh shrimp, especially when paired with the homemade corn and avocado salsa.
10 servings (serving size: 1 shrimp cake and about 3 tablespoons salsa)


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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
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


To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté 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.

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.

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.

To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

Created date

October 2006

Nutritional Information

Calories 121
Caloriesfromfat 29 %
Fat 3.9 g
Satfat 0.8 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 11.5 g
Carbohydrate 10.6 g
Fiber 1.6 g
Cholesterol 90 mg
Iron 1.5 mg
Sodium 252 mg
Calcium 34 mg