- 10
Ingredients
- Cakes:
- 1 # 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 Tbs reduced-fat mayonnaise
- 1 Tbs fresh lime juice
- 1 1/2 tsp hot sauce
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 large egg
- 1/4 cup finely chopped fresh cilantro
- 3/4 cup panko breadcrumbs, divided
- Salsa:
- 1 cup frozen white corn, thawed
- 3/4 cup diced peeled avocado
- 1/4 cup chopped fresh cilantro
- 3 Tbs finely chopped red onion
- 2 Tbs finely chopped seeded poblano pepper
- 1 Tbs frsh lime juice
- 1/4 tsp salt
Preparation
Step 1
To prepare cakes, place shrimp in a food processor, pulse 10 times or until finely chopped. Set aside.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for 1 minute. Remove from heat. Place 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.
Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2 inch thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
Heat pan over mediun-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.
To prepare salsa, combine corn and remaining ingredients, stir gently. Serve immediately with shrimp cakes.