Shrimp Cakes With Corn Salsa Recipes

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SALSA CORN CAKES

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



Salsa Corn Cakes image

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.

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

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



Shrimp Corn Cakes with Soy Mayo image

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.

1/2 cup mayonnaise
1 tablespoon reduced-sodium soy sauce
1 tablespoon ketchup
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce, optional
1/8 teaspoon pepper
SHRIMP CORN CAKES:
1/2 cup chopped onion (about 1 small)
1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten

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



Spicy Shrimp Cakes With Corn and Avocado Salsa image

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

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

SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA

Ready, Set, Cook! Special Edition Contest Entry: Cajun Shrimp Cakes with a Black Bean and Corn Salsa

Provided by barby64

Categories     Potato

Time 1h30m

Yield 10 shrimp cakes, 4-6 serving(s)

Number Of Ingredients 21



Shrimp Cakes With a Black Bean and Corn Salsa image

Steps:

  • In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
  • Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
  • To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
  • When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.

1 1/2 lbs cooked shrimp, peeled and deveined
32 ounces Simply Potatoes Traditional Mashed Potatoes
1/3 cup mayonnaise
2 tablespoons cajun seasoning
1 teaspoon pepper
1 teaspoon salt
1 small onion
7 eggs
8 ounces Japanese-style bread crumbs
2 cups flour
vegetable oil
1 cup corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 red pepper, diced
1/2 cup cilantro, chopped
2 garlic cloves, crushed
6 green onions, sliced
3 limes
3 tablespoons extra virgin olive oil
0.5 (5 ounce) can diced tomatoes (with green chilies)
Baby Spinach

SHRIMP CAKES WITH CORN SALSA

Number Of Ingredients 12



Shrimp Cakes with Corn Salsa image

Steps:

  • 1. Coarsely chop the raw shrimp and put them in a bowl. Mix in the onion, red pepper, serrano, and cumin. Add the egg, bread crumbs, lime juice, and salt. Mix well and form into 8 (2-inch) patties about 3/4-inch thick. Put the patties on an oiled platter, and refrigerate about 1 hour, or up to 6 hours before cooking. 2. In a large skillet, heat the oil until it shimmers, and cook the patties over medium heat until crisp and brown, about 3 minutes. Turn the patties, reduce the heat to medium-low and cook until completely cooked through, about 3 to 4 minutes. Put 2 patties on each of 4 plates. Put a dollop of crema or sour cream on top of the patties. Put about 2 tablespoons of corn salsa on the side of each serving. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

1/2 pound (9 to 12) medium shrimp, peeled and deveined
2 tablespoons minced white onions
1 tablespoon minced red bell pepper
1 , serrano chile kimmy, , finely chopped with seeds
1/2 teaspoon ground cumin
1 large egg, beaten
1/2 cup unseasoned bread crumbs
2 teaspoons fresh lime juice
1/4 teaspoon salt
3 tablespoons olive oil
Fresh Corn Salsa
1/2 cup Mexican crema or sour cream

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Top Asked Questions

How to cook corn salsa with shrimp?
Taste corn salsa and adjust salt and lime juice as necessary. Set corn salsa aside and prepare shrimp. Drizzle peeled and deveined shrimp with olive oil and add seasonings. Grill shrimp over medium high heat, on foil covered portion of grill just until shrimp turns pink, about 5 minutes. Sprinkle shrimp with a squeeze of fresh lime and cilantro.
How do you make shrimp cakes?
The first step to making shrimp cakes is to finely chop raw shrimp meat. I find that a food processor works best for this part. Be sure not to over process your shrimp – you want small chunks, but you don’t want to grind it into a paste.
How to cook corn and shrimp on the grill?
Instructions Start by covering one half of grill with foil for shrimp and heating outdoor grill to medium high. Prepare corn by stripping the the outer layer of husks. Grill corn, on side without foil, over medium high heat with cover down until corn is tender, about 20 minutes. While corn is cooking, dice onion and place in a medium sized bowl.
How do you make shrimp patties?
Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not grind into a paste. Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine. Form the shrimp mixture into 6 patties.

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