Spicy Shrimp Cakes with Corn and Avocado Salsa

By angelahon

Spicy Shrimp Cakes with Corn and Avocado Salsa

Ingredients

• Cakes:
• 1 pound 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 tablespoons reduced-fat mayonnaise $
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons hot sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 large egg $
• 1/4 cup finely chopped fresh parsley
• 3/4 cup panko (Japanese breadcrumbs), divided
• Salsa:
• 1 cup frozen white corn, thawed
• 3/4 cup diced peeled avocado $
• 1/4 cup chopped fresh parsley
• 3 tablespoons finely chopped red onion
• 2 tablespoons finely chopped seeded poblano pepper
• 1 tablespoon fresh lime juice
• 1/4 teaspoon 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; sauté 3 minutes. Add garlic to pan; sauté 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 parsley 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 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.
To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.