Spicy Shrimp Cakes with Corn and Avocado Salsa

Spicy Shrimp Cakes with Corn and Avocado Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound medium shrimp, peeled and deveined

  • Cooking spray

  • 1

    cup finely chopped red bell pepper

  • 1

    garlic clove, minced

  • ¼

    cup thinly sliced green onions

  • 3

    tablespoons reduced-fat mayonnaise

  • 1

    tablespoon fresh lime juice

  • teaspoons hot sauce

  • ½

    teaspoon sugar

  • ¼

    teaspoon salt

  • 1

    large egg

  • ¼

    cup finely chopped fresh cilantro

  • ¾

    cup panko (Japanese breadcrumbs), divided

  • 1

    cup frozen white corn, thawed

  • ¾

    cup diced peeled avocado

  • ¼

    cup chopped fresh cilantro

  • 3

    tablespoons finely chopped red onion

  • 2

    tablespoons finely chopped seeded poblano pepper

  • 1

    tablespoon fresh lime juice

  • ¼

    teaspoon salt

Directions

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 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 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.


Nutrition

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