Becky Luigart-Stayner
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Chef'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.

Ratings & Reviews

karenwood's Review

August 26, 2013
So tasty. Ended up putting all the panko in an then just lightly dusting them with more panko before browning. I also used a little oil and they came out great. Will definately be making these again. Would be great in mini form for party app.

February 24, 2016
I forgot I also used green chilies in place of bell peppers and the pepper in the salsa. I did not cook the peppers i just added them out of the can.

QuinnV's Review

April 26, 2009
Amazing dish, I have made it a number of times, and it is always a big hit. The most time consuming part of this recipe if the freezing of the shrimp cakes once you have them made, so make sure you plan ahead :) You cannot skimp on the ime you put these in the freezer, otherwise they will fall apart. I either double or triple the salsa so that I can serve a little of it over the accompanying salad. I served this dish with a green salad with feta, grape tomatoes, and a light poppy seed dressing.

TheresaEnk's Review

August 28, 2013
This was AMAZING!! The changes I made were that I didn't include the mayo (just totally forgot!) so I used olive oil on the bottom of the pan - and they turned out WONDERFUL!!! First time trying it and I will def make again!

sanfran0117's Review

January 25, 2013
Everything about this recipe is excellent. The avocado corn relish is so fresh tasting and perfectly complements the shrimp cakes. I added some cayenne pepper to the relish to give it a little heat. The shrimp definitely needs to be raw to make all the ingredients adhere together. I refrigerated the mixture for an hour before forming the cakes, and that helped them not fall apart. I will make this again for sure.

cmb2916's Review

November 14, 2011
These were delicious!!! We ended up frying them in oil instead of using the cooking spray (kind of defeats the purpose of "Cooking Light", but they were perfectly cooked this way-the cooking spray method wasn't browning them or cooking them through very well). I used frozen cooked shrimp, and it worked just fine. We didn't give them time to chill, so we had to put a little extra egg and breadcrumb to make them stick together to form the patties. We also used yellow canned corn instead of frozen white, and substituted the red pepper for yellow. Next time I will add some chopped tomato to the salsa for a little extra flavor and color. And they would be good with some sort of dipping sauce to make them a little more moist (mayo/garlic/roasted red pepper?). We served them with a little rice pilaf. Overall they were really good. I will definitely be making them again.

cjmelt76's Review

October 17, 2009
I've made these more times than I can count, and they are always a hit! I use all of the panko in the shrimp mixture and skip dredging them in it. Saute in a pan coated with cooking spray until crispy and serve with the salsa or Asian sweet chili sauce.

steponme's Review

August 01, 2011
These were really good shrimp cakes; loved the salsa. It was a little tricky breading the cakes (had to handle gently, so they wouldn't fall apart) before chilling. served as a side with CL green chili chicken enchiladas & mexican rice.

ChristineSica's Review

March 29, 2012
I have never made anything like this and was a little intimidated, but WOW how easy and how delicious!! My husband packed up the leftovers for his lunch before he put his dinner plate in the sink! We will definitely be adding these to our repertoire!!

ehellmich's Review

January 28, 2011
I made these for New Year's eve and they were great. I had a hard time getting the mixture to hold together - could be my pieces of shrimp were too large. It didn't affect the taste though. The salsa is a terrific complement. I will definitely make these again.