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

Tesa's Review

February 24, 2016
I had to make a few changes because of allergies. I did not use any garlic, I used egg white instead of a whole egg, I also used lemon juice instead of lime and gluten free bread crumbs. I put olive oil in the pan to keep it from sticking and I was kind of in a hurry so I put them in the freezer for about 20-30 minutes instead. They are delicious :-) 

ktleyed's Review

September 14, 2014
These were delicious. Made it just as written, except I probably added more avocado to the salsa. I kept the cakes in the fridge for two hours and finally for the first time making something like this - they didn't fall apart while sauteing (though I did add some olive oil to the pan to keep them from drying out too much). Whole family said "this is a keeper!"

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!

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.

laurab007's Review

March 12, 2013

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.

JessicaJJM's Review

November 12, 2012
Excellent dish! Will make again for sure. The hour plus in the fridge helps them to stay together while cooking. I used a fish spatula to flip them and didn’t have an issue with them braking. Delicious and so easy!

spunchkin's Review

June 04, 2012
This has to be one of the BEST Cooking Light dishes I have ever made...and I have made quite a lot. You definitely need to use raw shrimp, I don't think the cakes will stay together without the moisture. The salsa was perfect with them! I will be making these many, many more times!

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!!

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.