Shrimp Corn Cakes With Citrus Chile Salsa Recipes

SPICY SHRIMP CAKES WITH CORN AND AVOCADO SALSA

Spicy Shrimp Cakes With Corn and Avocado Salsa image

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

Ingredients

1 lb medium shrimp, peeled and deveined
1 cup finely chopped red bell pepper
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup thinly sliced green onion
3 tablespoons 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 breadcrumbs, divided (Japanese breadcrumbs)
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chopped fresh cilantro
3 tablespoons finely chopped red onions
2 tablespoons finely chopped seeded poblano peppers
1 tablespoon fresh lime juice
1/4 teaspoon salt

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

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