Shrimp Cakes

Shrimp Cakes with Corn and Avocado Salsa  – Put a twist on classic crab cakes by using shrimp! Top with corn and avocado salsa for a buttery and slightly spicy kick!

Crab cakes are a classic appetizer that you can get at almost any high end or seafood restaurant around. And they are delicious don’t get me wrong! But have you ever tried them with shrimp?

The are light, fresh, and absolutely delicious! Crab really shouldn’t get all of the spotlight, shrimp deserves a spot in the ring for this one, especially with the avocado salsa on top.

Shrimp is one of my favorite proteins to cook with, especially when we are trying to eat a little better. They are so low in calories, and they are super versatile! Crispy Baked Shrimp makes you feel like you are cheating with that crunchy coating. Or you can try Baja Shrimp Tacos for a twist on taco night the whole family will love.

I first found this recipe years ago in a Cooking Light magazine and it quickly became a favorite. It is great as an appetizer, but we like to make in a meal. Add Sautéed Asparagus or a salad on the side and you have one healthy dinner.

How To Make Shrimp Cakes

You need to plan ahead a little bit for this, because they need to set up in the fridge for at least an hour before you fry them. This just ensures they don’t crumble and fall apart when cooking.

1. Start by pulsing the shrimp a few times in the food processor. You don’t want it to become a paste, but you want small pieces so you can form it into a patty.
2. Mix in the rest of the ingredients and then form into patties. Dip each patty into the remaining panko crumbs and let them set in the fridge until they are set up.
3. The avocado salsa is super easy to make, just mix everything together and it is done. Don’t make this too far ahead of time or the avocado will start to turn brown. Even with the lime juice, it is best to make it just before you eat.
4. Heat an oil in a skillet and brown the shrimp cakes in batches. You want to get them browned and crispy on the outside, but also cook the shrimp in the middle, so don’t use too high of heat.
5. Once they are cooked serve them with salsa and they are done.

This shrimp cake recipe is super simple to make and you can make them ahead to have waiting to just brown and cook before it is time to eat. The corn and avocado salsa is the perfect match for these delicate shrimp cakes. Buttery and delicious!

More Great Appetizer Recipes

• Baked Goat Cheese Dip
• Cheesy Sausage Wonton Cups
• Charcuterie Board
• Cream Cheese Sausage Balls
• Philly Cheesesteak Sliders
• Bacon Cheeseburger Dip

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Yield: 10

Shrimp Cakes with Corn & Avocado Salsa

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Shrimp Cakes with Corn and Avocado Salsa  - Put a twist on classic crab cakes by using shrimp! Top with corn and avocado salsa for a buttery and slightly spicy kick!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Cakes

• 1 pound shrimp, peeled and deveined, tails removed
• 1 garlic clove, grated
• 1/4 thinly sliced green onions
• 3 Tbsp reduced-fat mayo
• 1 Tbsp lime juice
• 1 1/2 tsp hot sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup chopped cilantro
• 3/4 cup panko bread crumbs

Salsa:

• 1 cup frozen corn, , thawed
• 1 avocado, , diced
• 1/4 cup chopped cilantro
• 3 Tbsp red onion, , chopped
• 1/2 jalapeno, , chopped
• 1 Tbsp lime juice
• 1/4 salt

Instructions

1. To make the cakes, put the shrimp in the food processor. Pulse 10 times until it is finely chopped.
2. Transfer the shrimp to a medium size bowl. Add in the garlic, onions, mayo, lime juice, hot sauce, sugar, salt and egg. Mix well. Stir in the cilantro and 1/4 cup of panko.
3. Divide the shrimp mixture into 10 equal portions. Shape into about 1/2 in thick patty.
4. Dredge both sides into the remaining panko. The shrimp mixture is really sticky, so don't worry that you did anything wrong. Chill for at least one hour.
5. To prepare salsa, combine the corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
6. Heat pan over medium-high heat. Coat pan with olive oil. Cook about 4 minutes a side until they are browned.

Notes

Recipe Adapted from Cooking Light

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Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 159Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 115mgSodium 628mgCarbohydrates 16gFiber 2gSugar 3gProtein 13g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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