Shrimp and Corn Cakes

These crispy fritters are stuffed to bursting with sweet summer corn and succulent shrimp.

Shrimp and Corn Cakes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons mayonnaise

  • 1

    tablespoon whole-grain mustard

  • 4

    cornichons, finely chopped

  • 2

    teaspoons brine from the cornichons

  • Kosher salt

  • Pepper

  • ½

    cup yellow cornmeal

  • 1

    teaspoon baking powder

  • 2

    large eggs, lightly beaten

  • 1.50

    cup (from about 2 ears) fresh corn kernels

  • ½

    pound large peeled and deveined shrimp, tails removed and shrimp cut into ½-inch pieces

  • 3

    tablespoons olive oil

  • Mixed green salad, for serving


In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper. In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.


Facebook Conversations