Shrimp Cakes with a Black Bean and Corn Salsa
Transform your dinner table with these tender and flavorful Shrimp Cakes with a Black Bean and Corn Salsa, a vibrant dish that’s as satisfying as it is eye-catching. These golden shrimp cakes are crafted with a blend of fresh shrimp, zesty lime, and aromatic cilantro, bound together with panko breadcrumbs for the perfect crisp texture. Paired with a refreshing black bean and corn salsa bursting with flavors of juicy tomato, earthy cumin, and a touch of heat from jalapeño, this recipe offers a delightful balance of savory and tangy notes. Ready in just 40 minutes, this crowd-pleasing dish is perfect for weeknight dinners or casual entertaining. Serve them as a standalone appetizer or as a main course topped with the salsa for a bold pop of color and flavor!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 3 stalks Green onions (finely chopped)
- 0.25 cup Cilantro (chopped)
- 2 cloves Garlic (minced)
- 1 Egg
- 1 Lime (zested and juiced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
- 1 can Black beans (drained and rinsed)
- 1 cup Corn kernels (fresh or thawed from frozen)
- 1 medium Tomato (diced)
- 0.25 cup Red onion (finely chopped)
- 1 Jalapeño (seeded and minced)
- 2 tablespoons Olive oil
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt (for salsa)
- 1 Lime (juiced, for salsa)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Coarsely chop half of the shrimp and set them aside. Place the remaining half of the shrimp into a food processor and pulse until a paste forms.
In a large mixing bowl, combine the shrimp paste, chopped shrimp, panko breadcrumbs, mayonnaise, green onions, cilantro, minced garlic, egg, lime zest, lime juice, salt, and black pepper. Mix until the ingredients are evenly incorporated.
Form the shrimp mixture into small patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper. Refrigerate for 15 minutes to help the patties hold their shape.
While the shrimp cakes chill, prepare the salsa. In a medium mixing bowl, combine black beans, corn, diced tomato, red onion, jalapeño, olive oil, cumin, salt, lime juice, and fresh cilantro. Mix well and set aside.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the shrimp cakes in batches, cooking for 3-4 minutes on each side or until golden brown and cooked through. Transfer the cooked shrimp cakes to a paper towel-lined plate to drain any excess oil.
Serve the shrimp cakes warm with a generous spoonful of black bean and corn salsa on top or on the side. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
