Spicy Shrimp Cakes with Corn and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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These spicy shrimp cakes are a delicious way to cook fresh shrimp, especially when paired with the homemade corn and avocado salsa. Ingredients:
1 pound medium shrimp, peeled and deveined |
cooking spray |
1 cup finely chopped red bell pepper |
1 garlic clove, minced |
1/4 cup thinly sliced green onions |
3 tablespoons reduced-fat mayonnaise |
1 tablespoon fresh lime juice |
1 1/2 teaspoons hot sauce |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1 large egg |
1/4 cup finely chopped fresh cilantro |
3/4 cup panko (japanese breadcrumbs), divided |
1 cup frozen white corn, thawed |
3/4 cup diced peeled avocado |
1/4 cup chopped fresh cilantro |
3 tablespoons finely chopped red onion |
2 tablespoons finely chopped seeded poblano pepper |
1 tablespoon fresh lime juice |
1/4 teaspoon salt |
Directions:
1. To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2. 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.
3. 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.
4. 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.
5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
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