Spicy Shrimp Cakes with Corn and Avocado Salsa
Savor the irresistible flavors of these Spicy Shrimp Cakes with Corn and Avocado Salsa—a dish that’s as vibrant as it is delicious! Tender, perfectly seasoned shrimp are transformed into crispy, golden patties with a kick of cayenne and red chili, balanced by the freshness of lime zest and cilantro. Each bite packs a satisfying crunch thanks to panko breadcrumbs, while the accompanying salsa adds a refreshing contrast with sweet corn, creamy avocado, juicy cherry tomatoes, and a zesty lime dressing. Ready in just 40 minutes, this seafood recipe is perfect for a quick yet impressive dinner or a crowd-pleasing appetizer. Serve these shrimp cakes warm, topped with the colorful salsa for an explosion of flavor and texture. Perfect for shrimp lovers, this dish is a must-try for anyone seeking a bold, summery meal!
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Recipe Information
Ingredients
- 450 grams Raw shrimp, peeled and deveined
- 120 grams Panko breadcrumbs
- 1 large Egg
- 30 grams Mayonnaise
- 2 sticks Green onion, finely chopped
- 1 unit Red chili, finely minced
- 2 cloves Garlic, minced
- 15 grams Fresh cilantro, chopped
- 1 teaspoon Lime zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 3 tablespoons Vegetable oil (for frying)
- 150 grams Corn kernels (fresh, canned, or frozen)
- 1 large Avocado, diced
- 100 grams Cherry tomatoes, quartered
- 50 grams Red onion, finely diced
- 2 tablespoons Fresh lime juice
- 1 tablespoon Olive oil
- 10 grams Fresh cilantro (for salsa)
Instructions
1. Begin by preparing the salsa. In a medium mixing bowl, combine the corn, diced avocado, cherry tomatoes, red onion, lime juice, olive oil, and chopped cilantro. Mix gently to avoid mashing the avocado. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
2. For the shrimp cakes, coarsely chop half of the shrimp and set aside. Place the other half of the shrimp into a food processor and pulse until it forms a chunky paste.
3. In a large bowl, combine the shrimp paste, coarsely chopped shrimp, panko breadcrumbs, egg, mayonnaise, chopped green onion, minced red chili, garlic, cilantro, lime zest, salt, black pepper, and cayenne pepper. Mix until well combined.
4. Using your hands, form the mixture into 8 evenly sized patties (around 2.5 inches in diameter). Place the patties onto a parchment-lined baking sheet and refrigerate for 15 minutes to firm up.
5. Heat the vegetable oil in a large skillet over medium heat. Fry the shrimp cakes in batches, cooking for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
6. Serve the crispy shrimp cakes warm, topped with a generous spoonful of the corn and avocado salsa. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 27.0 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3445 mg | 73% | |
*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.
