Spicy Shrimp Cakes With Corn And Avocado Salsa Recipes

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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

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

SALSA CORN CAKES



Salsa Corn Cakes image

This recipe is super with fresh or canned corn. I whip up these patties to serve alongside nachos or tacos on hot summer evenings. The salsa is subtle but adds flavor. -Lisa Boettcher, Rosebush, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

6 ounces cream cheese, softened
1/4 cup butter, melted
6 large eggs
1 cup 2% milk
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup salsa, drained
1/4 cup minced green onions
Sour cream and additional salsa

Steps:

  • In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 715mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.

CHEF JOHN'S SPICY SHRIMP CAKES



Chef John's Spicy Shrimp Cakes image

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 8

Number Of Ingredients 11

2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

Steps:

  • Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
  • Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
  • Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g

SWEET CORN CAKES WITH AVOCADO SALSA



Sweet Corn Cakes With Avocado Salsa image

Make and share this Sweet Corn Cakes With Avocado Salsa recipe from Food.com.

Provided by Latchy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

3 cups fresh corn kernels (approx 4 cobs)
1 small chopped red onion
2 eggs
1/2 cup chopped fresh coriander, including the stems and leaves
1 cup all-purpose flour
1 1/2 teaspoons baking powder
sea salt
fresh ground pepper
light olive oil (for cooking)
2 ripe avocados, diced
1/2 cup coriander leaves
2 tablespoons lime juice (could use lemon)
2 tablespoons chopped green onions
Tabasco sauce
sea salt
fresh ground pepper

Steps:

  • Place 2 cups of the corn kernels, onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor or blender and process until combined.
  • Place this mixture in a large bowl and add the remaining corn kernels and mix to combine.
  • Heat 1 tablespoon of oil in a non-stick fry pan over medium high heat.
  • When oil is hot, drop 1 heaped tablespoon or 1/3rd cup of mixture in pan and cook in batches for 1-2 minutes each side.
  • Drain on paper towel and serve with the avocado salsa.
  • Avocado salsa- Mix all ingredients in a bowl and stir carefully until combined.

Nutrition Facts : Calories 422.7, Fat 18.9, SaturatedFat 3.2, Cholesterol 105.8, Sodium 199.1, Carbohydrate 57.8, Fiber 11.2, Sugar 5.6, Protein 12.4

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  • To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
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