ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Shrimp Cakes with Corn and Avocado Salsa

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

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

Nutrition 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

How to Make It

  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; 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.

  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.

Cook's Notes

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.