SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA
Make and share this Spicy Shrimp Cakes With Corn and Avocado Salsa recipe from Food.com.
Provided by hepcat1
Categories Brunch
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
- Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
- Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
- 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.
- To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
Nutrition Facts : Calories 393.3, Fat 15.9, SaturatedFat 2.7, Cholesterol 228.6, Sodium 756.1, Carbohydrate 34.2, Fiber 4.9, Sugar 5, Protein 29.9
ARUGULA-CORN SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
AVOCADO-LIME SHRIMP SALAD (ENSALADA DE CAMARONES CON AGUACATE Y LIMON)
This easy shrimp salad contains no lettuce. It's perfect for barbeques or as a 'change of pace' dinner side dish. Customize this recipe with your favorite salad dressing in place of the lime juice. The lime gives it a tiny tangy kick.
Provided by La AfroCubana
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the shrimp into 2 or 3 pieces and place in a large bowl; add the avocado, green onion, red and yellow tomatoes, bell pepper, cilantro, and lime juice; mix. Season with salt and pepper. Refrigerate at least 15 minutes before serving.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 16.7 g, Fiber 9.7 g, Protein 23.3 g, SaturatedFat 2.5 g, Sodium 161.9 mg, Sugar 5.3 g
CORN SALAD WITH ARUGULA
This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!
Provided by SPetrocelly
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
- Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.
Nutrition Facts : Calories 222.1 calories, Carbohydrate 18.5 g, Cholesterol 11.2 mg, Fat 15.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 309.3 mg, Sugar 5 g
ARUGULA, CORN AND HERB SALAD
Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams
CORN AND SHRIMP SALAD
"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
PAN-FRIED SHRIMP CAKES WITH ARUGULA AND WATERCRESS SALAD RECIPE BY TASTY
Here's what you need: fresh shrimp, medium shallot, jalapeño, large eggs, panko bread crumbs, fresh chives, lemon, smoked paprika, cayenne, kosher salt, lemon, worcestershire sauce, high-heat cooking oil, roasted red pepper, red wine vinegar, raw almond, small shallot, garlic, salt, extra virgin olive oil, arugula, watercress, olive oil, lemon, kosher salt, pepper
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Make the shrimp cakes: Add the shrimp to a food processor and pulse 4-5 times, until minced but not mushy.
- In a large bowl, mix together the shrimp, shallot, jalapeño, eggs, panko, chives, lemon zest, paprika, cayenne, a pinch of salt, the lemon juice, and Worcestershire sauce until well combined.
- Using a 1-ounce (30-g) scoop, portion out the shrimp mixture and gently flatten into patties.
- Heat the oil in a medium skillet over medium heat. Cook the patties, in batches if necessary, for 2-3 minutes on each side, until golden brown and the internal temperature reaches 145˚F (63˚C). Transfer the cooked patties to a paper towel-lined plate to drain and season lightly with salt.
- Make the roasted red pepper sauce: Add the peppers, red wine vinegar, almonds, shallot, garlic, and a pinch of salt to a blender. Blend for 30 seconds, until smooth. With the blender running, slowly stream in the olive oil to emulsify. Thin with the reserved red pepper liquid, if necessary.
- Assemble the salad: Add the arugula and watercress to a large bowl. Add a drizzle of olive oil, the lemon juice, and a pinch of salt and pepper. Toss well.
- Divide the salad between serving bowls and top with the shrimp cakes and roasted red pepper sauce.
- Enjoy!
- Nutrition: Shrimp cakes - Per serving: 4 cakes - Calories: 393, Total fat: 20 grams, Sodium: 1419 mg (shrimp is a naturally high source of sodium), Total carb: 21 grams, Dietary fiber: 2 grams, Sugars: 3 grams, Protein: 32 grams
- Nutrition: Salad - Per serving: 2 cups - Calories: 38, Total fat: 4 grams, Sodium: 39 mg, Total carb: 2 grams, Dietary fiber: 0 grams, Sugars: 1 gram, Protein: 1 gram
- Nutrition: Red Pepper Sauce - Per serving: ~ ¼ cup - Calories: 176, Total fat: 17 grams, Sodium: 36 mg, Total carb: 6 grams, Dietary fiber: 1 gram, Sugars: 3 grams, Protein: 1 gram,
- Nutrition: Total recipe - Per serving - Calories: 607, Total fat: 41, Sodium: 1535 mg (shrimp is a naturally high source of sodium), Total carb: 29 grams, Dietary fiber: 3 grams, Sugars: 7 grams, Protein: 34 grams
Nutrition Facts : Calories 672 calories, Carbohydrate 32 grams, Fat 52 grams, Fiber 5 grams, Protein 35 grams, Sugar 7 grams
SHRIMP CORN CAKES WITH SOY MAYO
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. -Katty Chiong, Hoffman Estates, Illinois
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen (2/3 cup sauce).
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first 7 ingredients. Cover and chill until serving., In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat. , In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened., Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 183mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SHRIMP AND CORN SALAD
From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.
Provided by Sayster
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
- In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
- It's good cold or at room temperature.
Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9
SHRIMP CORN CAKES ON ARUGULA/AVOCADO SALAD
Steps:
- Shrimp Corn Cakes:Take half of the corn and process in food processor until smooth. In a medium bowl combine smooth corn, buttermilk, eggs, melted butter and whole corn kernels. In another medium bowl combine flour, corn meal, baking soda, salt and sugar. Stir in corn mixture. Add chopped parsley, green onions and chopped shrimp. Set aside batter until ready to cook. In a medium skillet heat vegetable oil over medium heat. Drop spoonfuls of the corn/shrimp mixture into hot oil. Fry on each side for about 4 minutes or until golden brown. Remove and cool on wire rack. Citrus Chile Salsa:Combine all citrus chile salsa ingredients in medium bowl. Puree half the mixture and return to bowl. Mix. Salad: Arugula, orange slices, avocado, slivered almonds
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SHRIMP & CORN CAKES WITH HEIRLOOM TOMATO SALSA RECIPE
From myrecipes.com
5/5 (12)Total Time 1 hrServings 6Calories 285 per serving
- Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.
- Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.
- Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.
SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA RECIPE
From myrecipes.com
5/5 (17)Calories 121 per servingServings 10
- To prepare cakes, 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 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.
- 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.
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