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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 might be a seafood staple, but have you ever thought about swapping crab for shrimp? That’s where these Shrimp Cakes with Corn and Avocado Salsa come in. These cakes are light, fresh, and absolutely mouthwatering.

Shrimp cakes topped with avocado corn salsa sitting on a plate


They’re perfect served as a delightful appetizer or a satisfying meal paired with sides like Roasted Asparagus, creamy Mexican Coleslaw, or a Simple Tossed Salad.

Don’t forget—shrimp is not only delicious but also low in calories and incredibly versatile. While you’ll need to plan ahead and let the patties set in the fridge so that they will hold together while cooking, the wait is entirely worth it.

You won’t be able to get enough of the corn and avocado salsa, with its buttery, slightly spicy kick that perfectly complements these delicate shrimp cakes. So, why stick to the usual when you can indulge in this delightful seafood twist?

Why You’ll Love These Shrimp Cakes

  • Healthy and Light Option – With reduced-fat mayo and fresh ingredients like lime juice, green onions, and cilantro, these shrimp cakes offer a healthier alternative without sacrificing taste.
  • Quick and Easy Prep – Made in just 20 minutes, these shrimp cakes are perfect for busy weeknights or last-minute gatherings. They require minimal effort but deliver maximum flavor.
  • Make-Ahead Convenience – Prepare the shrimp mixture up to 24 hours in advance and chill in the fridge, allowing flavors to meld and making this recipe a go-to for meal planning or entertaining.

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.


  • Shrimp – You can save time by buying the shrimp already peeled, deveined, and with the tails removed from the store. Or, you can save money by doing this prep work yourself.
  • Garlic
  • Green Onions
  • Mayo – I recommend using reduced-fat mayo to keep this recipe light and not greasy.
  • Lime Juice
  • Hot Sauce
  • Sugar
  • Salt
  • Egg
  • Cilantro
  • Panko Bread Crumbs

Avocado Salsa

  • Corn – For quick convenience, thaw frozen corn and use that for the salsa. 
  • Avocado
  • Cilantro
  • Red Onion
  • Jalapeño – Remove the seeds for mild salsa. The more seeds you include, the spicier it will be.
  • Lime Juice
  • Salt
Shrimp cakes topped with avocado corn salsa on a plate with  fork

How To Make Shrimp Cakes

  1. Prepare Shrimp Mixture. Finely chop shrimp in a food processor. Then, transfer to a large bowl and combine with garlic, onions, mayo, lime juice, hot sauce, sugar, salt, egg, and cilantro until well mixed.
  2. Shape Patties. Form shrimp mixture into equal-sized patties. Then, coat both sides of each cake with panko breadcrumbs.
  3. Chill Patties. Refrigerate shrimp cakes for at least an hour to set up. This will ensure that they hold together during cooking.
  4. Make Avocado Salsa. Meanwhile, combine thawed corn, diced avocado, cilantro, red onion, jalapeno, lime juice, and salt to create a refreshing salsa topping.
  5. Cook Shrimp Cakes. Heat a skillet with olive oil over medium-high heat. Then, cook shrimp cakes until browned and shrimp is cooked through, about 4 minutes per side.
  6. Serve. Plate shrimp cakes and top with avocado salsa. Serve immediately.
Shrimp cakes topped with avocado corn salsa

Recipe Tips & Tricks

  • Use Fresh Shrimp. I recommend using fresh shrimp over frozen for the best flavor and texture in your shrimp cakes.
  • Pulse Shrimp Carefully. When pulsing the shrimp in the food processor, be careful not to over-process it. Remember, you want small pieces, not a paste.
  • Let Patties Set. Don’t skip this step! Allow the shaped shrimp patties to chill in the fridge for at least an hour to firm up. Otherwise, they will fall to pieces once you put them in the pan to cook.
  • Prep Salsa Fresh. Make the avocado salsa just before serving to keep the avocado from browning and to maintain its vibrant color and flavor.
  • Adjust Spice Level. Adjust the amount of hot sauce and jalapeno in the shrimp cakes and salsa to suit your spice preference.
  • Make Ahead. Prepare the shrimp mixture and shape the patties ahead of time, then refrigerate until ready to cook for a convenient meal option.
How do I store leftovers?

Store any remaining shrimp cakes in an airtight container in the refrigerator for up to 3 days. The avocado salsa is best enjoyed fresh but can be stored separately for up to 1 day.

Can I use regular breadcrumbs?

If you don’t have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers as a substitute for coating the shrimp cakes.

Can I bake or use the air fryer?

While frying gives the shrimp cakes a crispy texture, you can bake them in the oven at 375°F for about 15-20 minutes, flipping halfway through, for a healthier alternative. Or you can air fry them as well. I like to do 370º F for about 10 minutes, flipping half way through. No matter what method you cook them, just make sure they are cooked through before serving.

More Great Appetizer Recipes

Yield: 10

Shrimp Cakes with Corn & Avocado 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!

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 Tablespoons reduced-fat mayo
  • 1 Tablespoon lime juice
  • 1 1/2 teaspoon hot sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 whole large egg
  • 1/4 cup chopped cilantro
  • 3/4 cup panko bread crumbs

Avocado Salsa:

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


  1. To make the shrimp 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. Coat both sides of the shrimp cakes with the remaining panko breadcrumbs. The shrimp mixture will be very sticky.
  5. Chill for at least an 1 hour to let them set up. Can make up to 24 hours in advance.
  6. To prepare salsa, combine the corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
  7. Heat pan over medium-high heat. Coat pan with olive oil. Cook about 4 minutes a side until they are browned and the shrimp is cooked.
  8. Remove from the pan and serve with avocado salsa.


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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Monday 29th of April 2024

I think I like these more than crab cakes! Great recipe


Friday 26th of April 2024

Dang these were super tasty. Never thought to put shrimp into little patties like that. YUM!!


Friday 26th of April 2024

These shrimp cakes were so delicious! And the avocado salsa is just perfect with it!


Friday 26th of April 2024

Tried the Shrimp Cakes from your blog and they were phenomenal! The texture was just right, and the flavors were spot on. They made for a perfect light dinner.

Amanda Batcher

Thursday 25th of April 2024

These were delicious! The corn and avacado went perfectly together!

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