Spicy Shrimp Cakes with Corn Salsa

Spicy Shrimp Cakes with Supreme Corn Salsa Recipe

Swap out a boring shrimp cocktail recipe for these tangy and delicious shrimp cakes. They’re topped with a fresh and spicy corn salsa instead of shrimp cocktail sauce, and your guests will love just how colorful, savory and unexpected they are. Serve them as an appetizer or with salad for a starter course.

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Spicy Shrimp Cakes with Corn Salsa

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Recipe Ingredients

  • For the Shrimp Cakes
  • 1 lb medium shrimp, peeled and deveined
  • 5 tbsp olive oil, divided
  • 1 small shallot, minced
  • 1/2 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1/4 cup thinly sliced green onions
  • 3 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp hot sauce
  • 1 large egg, beaten
  • 1/4 cup freshly chopped cilantro
  • 3/4 cup Panko (Japanese breadcrumbs)
  • For the Corn Salsa
  • 2 cups LA VICTORIA® SUPREMA Salsa
  • 1 cup fresh or canned corn kernels
  • 1 avocado, diced
  • 1/4 cup freshly chopped cilantro
  • 3 tbsp finely chopped red onion
  • 2 tbsp finely chopped jalapeño pepper
  • 1 tbsp fresh lime juice
  • 1/2 tsp honey
  • Salt and freshly ground pepper

Cooking Directions

  1. To prepare shrimp cakes, place shrimp in a food processor and pulse until finely chopped. Heat 2 tablespoons olive oil in large nonstick skillet over medium heat. Add shallot and bell pepper and sauté 3 minutes, stirring often. Add garlic and sauté 1 minute longer. Remove from heat and place in large mixing bowl. Allow to cool to room temperature.
  2. Add shrimp, green onions, mayonnaise, lime juice, hot sauce, beaten egg and cilantro. Mix to combine well and season liberally with salt and pepper. Add ¼ cup Panko crumbs to bind mixture. Divide shrimp mixture into 8 equal portions, shaping each portion into a ½ -inch-thick patty. Place ½ cup Panko in a shallow bowl and coat both sides of patties with crumbs. Chill at least one hour before cooking.
  3. Heat remaining olive oil large sauté pan over medium-high heat. Add shrimp cakes to pan and sauté 4 minutes on each side or until golden brown and cooked through.
  4. To prepare Corn Salsa, combine LA VICTORIA® SUPREMA Salsa, corn kernels, avocado, cilantro, red onion, jalapeño pepper, lime juice and honey in mixing bowl. Stir to combine and season with salt and pepper. Serve Shrimp Cakes with salsa.