Sweet Cornbread Shrimp Cakes with Mango Salsa
Sweet Cornbread Shrimp Cakes with Mango Salsa are a delightful fusion of savory and sweet, perfect for an elevated appetizer or a light yet satisfying main course. These golden shrimp cakes combine tender, finely chopped shrimp with the comforting sweetness of cornbread, fresh corn kernels, and aromatic scallions, all seasoned with garlic powder and paprika. Crisped to perfection, each bite bursts with flavor and texture. Paired with a vibrant mango salsa made from juicy mango, crisp red bell pepper, zesty lime juice, and a hint of honey, this dish is a tropical-inspired crowd-pleaser. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or entertaining guests. Serve these shrimp cakes warm, topped with the refreshing mango salsa for a dish that is as visually appealing as it is delicious. Keywords: cornbread shrimp cakes, mango salsa, shrimp recipes, tropical appetizers, seafood recipes.
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled, deveined, and finely chopped)
- 1 cup Cornbread mix
- 0.5 cup Corn kernels (fresh or frozen, thawed)
- 2 tbsp Scallions (thinly sliced)
- 2 large Eggs
- 0.25 cup Buttermilk
- 1 tsp Garlic powder
- 0.5 tsp Ground paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Vegetable oil (for frying)
- 1 medium Mango (peeled and diced)
- 0.25 cup Red bell pepper (diced)
- 0.25 cup Red onion (diced)
- 2 tbsp Fresh cilantro (chopped)
- 2 tbsp Lime juice
- 1 tsp Honey
- 0.25 tsp Salt (for salsa)
Instructions
In a medium mixing bowl, combine the chopped shrimp, cornbread mix, corn kernels, scallions, eggs, buttermilk, garlic powder, paprika, salt, and black pepper. Mix until just combined. The mixture should hold together, but not be too wet; if necessary, add a little more cornbread mix to adjust consistency.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Scoop about 1/4 cup of the shrimp mixture into your hands, shape into a small patty, and carefully place it in the skillet. Repeat with the remaining mixture, working in batches to avoid overcrowding the pan.
Cook the shrimp cakes for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
While the shrimp cakes are cooking, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, lime juice, honey, and salt in a small bowl. Stir until well mixed.
Serve the shrimp cakes warm with a generous spoonful of mango salsa on top.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 20.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 601 mg | 13% | |
*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.
