Corn Cakes with Shrimp and Guacamole

Taste of Home

Yield: 24 servings
Community Recipe from


  • Appetizer


  1. Ingredients
  2. 1/2 cup fresh or frozen corn
  3. 1-1/4 cups water, divided
  4. 1 cup complete buttermilk pancake mix
  5. 2 tablespoons grated Parmesan cheese
  6. 1/8 teaspoon hot pepper sauce
  7. 2 tablespoons finely chopped sweet red pepper
  8. 1 green onion, chopped
  9. 1 tablespoon minced fresh cilantro
  10. 1 medium ripe avocado, peeled and pitted
  11. 2 tablespoons finely chopped onion
  12. 1 tablespoon chopped seeded jalapeno pepper
  13. 1 tablespoon lime juice
  14. 1/8 teaspoon salt
  15. 24 cooked small shrimp, peeled and deveined
  16. Small strips green onion and/or fresh cilantro leaves
  17. Directions
  18. In a small saucepan, bring the corn and 1/2 cup water to a boil. Reduce heat; cover and simmer for 4-6 minutes or until tender. Drain.
  19. In a large bowl, combine pancake mix and cheese. Add pepper sauce and remaining water; stir just until moistened. Fold in the corn, red pepper, green onion and minced cilantro.
  20. Pour batter by tablespoonfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Set aside.
  21. In a small bowl, mash avocado with onion, jalapeno, lime juice and salt. Top each pancake with a teaspoonful of guacamole and a shrimp. Garnish with green onion and/or cilantro. Serve immediately. Yield: 2 dozen.
  22. Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
  23. Nutrition Facts: 1 appetizer equals 44 calories, 2 g fat (trace saturated fat), 15 mg cholesterol, 118 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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