Rating: 5 stars
17 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 16

These spicy shrimp cakes are a delicious way to cook fresh shrimp, especially when paired with the homemade corn and avocado salsa.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
10 servings (serving size: 1 shrimp cake and about 3 tablespoons salsa)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

121 calories; calories from fat 29%; fat 3.9g; saturated fat 0.8g; mono fat 1.4g; poly fat 0.7g; protein 11.5g; carbohydrates 10.6g; fiber 1.6g; cholesterol 90mg; iron 1.5mg; sodium 252mg; calcium 34mg.
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