Sweet Cornbread Shrimp Cakes With Mango Salsa

Recipe by alligirl
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Cornbread
  • 1
    (7 ounce) package cornbread, & muffin mix (Martha White Sweet Yellow recommended)
  • 12
    cup milk
  • 1
    egg, beaten
  • Mango Salsa
  • 3
    cups peeled and chopped mangoes (about 2 - 3)
  • 2
    tablespoons finely chopped red onions
  • 1
    pinch salt
  • 1
    jalapenos or 1 serrano pepper, seeded and finely chopped
  • 14
    cup chopped cilantro
  • Shrimp Cakes
  • 2
    tablespoons butter
  • 1
    cup finely chopped celery
  • 12
    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
  • 13
  • 13
    cup chopped cilantro
  • salt and pepper, to taste
  • butter (for sauteeing shrimp cakes)
  • lemon wedges and parsley (to garnish)
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DIRECTIONS

  • Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
  • Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
  • 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.
  • Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
  • 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.
  • 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.
  • Cook remaining shrimp cakes, adding additional butter as needed.
  • Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.
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