Spicy Shrimp Cakes with Corn and Avocado Salsa



  • 1 pound medium shrimp, peeled and deveined
  • Cooking spray
  • 1 cup red bell pepper, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup green onions, thinly sliced
  • 3 tbsp. reduced-fat mayonnaise
  • 1 tbsp. fresh lime juice
  • 1 tsp. hot sauce
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 cup finely chopped fresh cilantro
  • 3/4 cup panko (Japanese breadcrumbs), divided
  • 2 tbsp. vegetable oil


  • 2 ears of fresh corn, roasted and cut from the cob
  • 1 diced peeled avocado
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp. red onion, finely chopped
  • 2 tbsp. seeded jalapeno pepper, finely chopped
  • 1 tbsp. fresh lime juice
  • 1/4 teaspoon salt

To prepare cakes, cook shrimp (salted and peppered) in a skillet sprayed with Pam until pink, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

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.

Divide shrimp mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Pat panko bread crumbs on each side of the cakes while holding in your hand. The mixture is too loose to dredge. Chill at least one hour.

Heat pan over medium-high heat. Add 1 tbsp. vegetable oil to pan. Add 3 cakes to pan; cook 4 minutes on each side or until browned. Be careful will flipping the cakes. They crumble easily. Press down on the cakes with the back of the spatula a couple of times before flipping. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

To prepare salsa, combine corn and remaining ingredients, except for the avocado; stir gently. Add the avocado and toss very gently. Serve immediately with shrimp cakes.
by The Savvy Kitchen