Spicy Shrimp Cakes With Corn and Avocado Salsa

Submitted by hepcat1

"From Cooking Light."

 

• Ready In: 40mins
• Ingredients: 20
• Serves: 4

ingredients

• 453.59 g medium shrimp, peeled and deveined
• 236.59 ml finely chopped red bell pepper
• 14.79 ml olive oil
• 1 garlic clove, minced
• 59.14 ml thinly sliced green onion
• 44.37 ml mayonnaise
• 14.79 ml fresh lime juice
• 7.39 ml hot sauce
• 2.46 ml sugar
• 1.23 ml salt
• 1 large egg
• 59.14 ml finely chopped fresh cilantro
• 177.44 ml panko breadcrumbs, divided (Japanese breadcrumbs)
• 236.59 ml frozen white corn, thawed
• 177.44 ml diced peeled avocado
• 59.14 ml chopped fresh cilantro
• 44.37 ml finely chopped red onions
• 29.58 ml finely chopped seeded poblano peppers
• 14.79 ml fresh lime juice
• 1.23 ml salt

directions

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.

Reviews

[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!

 

[Scoop01]

I love, love, love this recipe!!! The only modification that I made was instead of putting the shrimp in the food processor - and ruining the great texture after it is cooked - I cut into cubes. It definitely takes a little longer, but I think the results are worth it! I also end up finishing the cakes off in the oven - 350 for about 15 minutes. This also makes sure the shrimp is cooked in the middle - since I used larger chunks than the recipe calls for. You MUST make the accompanying salsa. I love avocado, so I was a huge fan of the salsa. Even my 8 year old ate the cakes (without the salsa). This is a MUST try recipe!!!! This is a Cooking LIght award-winner...so give it a try!!

 

[Jules127]

Fantastic!! These were so tasty and such a great alternative to usual crab cakes. I used yellow and red peppers and needed a little extra panko to keep them together. I let them sit for about an hour and a half and they stayed together perfectly while cooking. I made them entree size, so I got 4 large cakes and one for each me and my DH was enough. It was a late dinner and I had planned to place them on top of black beans, then the cake, salsa on top (okay I was going to drain a can of black bean soup bc I didn't have time to season them myself) but we weren't that hungry bc it was late and I served with an heirloom tomato salad on the side instead. Next time I would love to try the black beans, I think the flavors would be perfect with the flavors in the cakes and the salsa. I wouldn't hesitate to make these mini for hors'dourves either. Either way, these made a great hot weather meal!