Spicy Shrimp Cakes With Corn and Avocado Salsa

READY IN: 40mins
Recipe by hepcat1

From Cooking Light.

Top Review by dianegrapegrower

Great! I had to omit the poblanos from the salsa (allergic) but DH, the chili-head, admitted that the dish didn't suffer. Delicious. A bit of trouble to make, but a lovely weekend meal. Not sure what went wrong, but did have some trouble keeping my cakes intact. Used the food processor to chop the shrimp, but based on other reviews, was careful to keep some chunks and not make shrimp paste. Don't skip the salsa either - the corn/avocado combo compliments the shrimp beautifully. Thanks for sharing!

Ingredients Nutrition


  1. Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
  2. Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
  3. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
  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.
  5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

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