Spicy Shrimp Cakes with Corn and Avocado Salsa

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.

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!"

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!

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.

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.

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!

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!

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!!

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.

This was delicious!!! I followed the directions exactly and it was so good. I used raw shrimp and it cooked perfect. I don't know why you'd use cooked shrimp. I would think they'd get too overcooked. It's a great recipe to double and serve to guests!

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.

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.

I tore this out of a 2008 edition and finally made this dish. I am glad that I read the reviews because you definitely should refrigerate this for at least an hour before using.Also after reading the reviews I was not totally sure if the shrimp should be cooked or raw so I did dip the shrimp in boiling water for about a minute or less before chopping it. Every now and then you find one of those recipes that are gems and this is one. My very picky husband loved this dish. The salsa was a great compliment and could be used with many other dishes or just alone. I am having a coctail party tomorrow and will be making this again since I have all of the ingredients. Thank you for this gem Cooking Light.

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.

Awesome! I've made these 4 diff. times, and they were wonderful. Impressed guests! Easy to make and freeze. I recommend using cooked shrimp, my friend made with raw and they didn't taste near as good.

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.