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    You are in: Home / Recipes / Sweet Cornbread Shrimp Cakes With Mango Salsa Recipe
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    Sweet Cornbread Shrimp Cakes With Mango Salsa

    Sweet Cornbread Shrimp Cakes With Mango Salsa. Photo by WiGal

    1/3 Photos of Sweet Cornbread Shrimp Cakes With Mango Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    alligirl's Note:

    This recipe just won top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off. They sound amazing! Published in my local paper, The Virginian Pilot on 05/30/12. **NOTE: Fresh peaches OR pineapple may be substituted for mango in the salsa.**

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    Ingredients:

    Serves: 6

    Yield:

    shrimp ...

    Units: US | Metric

    Cornbread

    • 1 (7 ounce) package cornbread, & muffin mix (Martha White Sweet Yellow recommended)
    • 1/2 cup milk
    • 1 egg, beaten

    Mango Salsa

    Shrimp Cakes

    • 2 tablespoons butter
    • 1 cup finely chopped celery
    • 1/2 cup finely chopped red onion
    • 1 lb uncooked shrimp, peeled, deveined and coarsely chopped
    • 3 teaspoons seafood seasoning (Old Bay is a good one)
    • 2 large eggs, beaten
    • 1/3 cup mayonnaise
    • 1/3 cup chopped cilantro
    • salt and pepper, to taste
    • butter (for sauteeing shrimp cakes)
    • lemon wedges and parsley (to garnish)

    Directions:

    1. 1
      Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
    2. 2
      Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
    3. 3
      Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
    4. 4
      Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
    5. 5
      Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet.
    6. 6
      Heat 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side.
    7. 7
      Cook remaining shrimp cakes, adding additional butter as needed.
    8. 8
      Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.

    Browse Our Top Mango Recipes

    Ratings & Reviews:

    • on January 28, 2014

      55

      Definitely delicious! Made as posted except I used 5 cups of crumbled cornbread. Next time I am going to make patties ahead and refrigerate just so I can get some clean up done earlier. Thank you alligirl.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2013

      55

      What an amazing recipe alligirl. I loved it, these shrimp cakes were terrific. Great flavor and textures. The salsa was out of this world. What a great treat this was, my dh came home and I had to share with him. So I will be making these again and again. Made exactly as written but I used a frozen cornbread that I had in the fridge, it worked great in this recipe. Thanks so much for sharing a new family favorite.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Cornbread Shrimp Cakes With Mango Salsa

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 337.1
     
    Calories from Fat 133
    39%
    Total Fat 14.8 g
    22%
    Saturated Fat 5.0 g
    25%
    Cholesterol 217.9 mg
    72%
    Sodium 859.6 mg
    35%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 2.0 g
    8%
    Sugars 13.4 g
    53%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    seafood seasoning

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