Spicy Shrimp Cakes with Corn and Avocado Salsa

 

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

Ingredients

  • Cakes:

  • 1 pound medium shrimp, peeled and deveined

  • Cooking spray

  • 1 cup finely chopped red bell pepper

  • 1 garlic clove, minced

  • 1/4 cup thinly sliced green onions

  • 3 tablespoons reduced-fat mayonnaise

  • 1 tablespoon fresh lime juice

  • 1 1/2 teaspoons hot sauce

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 1 large egg

  • 1/4 cup finely chopped fresh cilantro

  • 3/4 cup panko (Japanese breadcrumbs), divided

  • Salsa:

  • 1 cup frozen white corn, thawed

  • 3/4 cup diced peeled avocado

  • 1/4 cup chopped fresh cilantro

  • 3 tablespoons finely chopped red onion

  • 2 tablespoons finely chopped seeded poblano pepper

  • 1 tablespoon fresh lime juice

  • 1/4 teaspoon salt

How to Make It

Step 1

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

Step 2

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 the 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.

Step 3

Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in the remaining 1/2 cup panko. Chill at least one hour.

Step 4

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.

Step 5

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.

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