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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 cakes topped with avocado corn salsa sitting on a plate

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.

Shrimp cakes topped with avocado corn salsa on a plate with  fork

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.
Shrimp cakes topped with avocado corn salsa

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!

Crispy shrimp cakes on plate with avocado salsa

More Great Appetizer Recipes

Yield: 10

Shrimp Cakes with Corn & Avocado Salsa

Shrimp cakes topped with avocado corn salsa

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



  • 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


  • 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


  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.


Recipe Adapted from Cooking Light

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Nutrition Information



Serving Size


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 should only be used as a general guideline.

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Sunday 31st of January 2021

What a delicious finger food! Who can resist it?


Sunday 31st of January 2021

This look so amazing and so delicious! My daughter and I are going to love these! So excited to make these!

Amanda Livesay

Thursday 28th of January 2021

I've never had shrimp cakes until now but oh man, they are so good!


Thursday 28th of January 2021

This looks fantastic, love the avocado!


Friday 6th of May 2011

These look awesome! The corn and avocado salsa sounds fabulous!

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