Shrimp Corn Cakes with Citrus Chile Salsa
Crispy, golden, and bursting with flavor, these Shrimp Corn Cakes with Citrus Chile Salsa are the perfect combination of savory and zesty. Made with tender chunks of shrimp, sweet corn kernels, and a blend of cornmeal and flour for the ultimate texture, these pan-fried cakes are elevated by fresh green onions and cilantro. The star of the show is the vibrant citrus chile salsa—a tangy blend of orange and lime juices, honey, and a kick of red chili, balanced with juicy tomatoes and crunchy red onion. Ready in just 35 minutes, this dish is ideal for a quick dinner or an impressive appetizer. Serve these corn cakes warm and garnished with fresh herbs for a colorful, restaurant-worthy meal that’s sure to impress. Perfect for seafood lovers and those seeking a fusion of bold flavors, this recipe is a must-try! Keywords: shrimp corn cakes, citrus salsa, quick seafood recipe, easy appetizer, shrimp recipes.
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Recipe Information
Ingredients
- 250 grams Raw shrimp, peeled, deveined, and chopped
- 1 cup Sweet corn kernels
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Eggs
- 0.5 cup Milk
- 2 stalks Green onion, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Olive oil (for frying)
- 0.25 cup Orange juice (freshly squeezed)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey
- 1 Red chili, finely chopped
- 0.25 cup Red onion, finely diced
- 1 medium Tomato, finely diced
- 1 tablespoon Fresh parsley or cilantro (for garnish)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper.
In a separate bowl, beat the eggs and mix in the milk.
Gradually combine the wet ingredients with the dry ingredients to form a thick batter.
Fold in the shrimp, corn kernels, green onion, and cilantro until evenly distributed.
Heat olive oil in a large skillet over medium heat.
Spoon approximately 2 tablespoons of batter per corn cake into the skillet, spreading slightly to flatten into a patty shape.
Cook the cakes for 2-3 minutes on each side or until golden brown and cooked through. Repeat with the remaining batter.
For the salsa, in a small bowl, combine the orange juice, lime juice, honey, and a pinch of salt. Whisk until the honey dissolves.
Add the red chili, red onion, tomato, and parsley or cilantro to the bowl, tossing gently to coat everything in the citrus mixture.
Serve the shrimp corn cakes warm with a generous spoonful of the citrus chile salsa on top. Garnish with additional herbs, if desired.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 9.8 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 682 mg | 15% | |
*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.
