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Spicy Shrimp Cakes with Corn and Avocado Salsa Recipe | Myrecipes - PCOS-Friendly Recipe

Spicy Shrimp Cakes with Corn and Avocado Salsa Recipe | Myrecipes
Servings: 10
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Julie Grimes Bottcher These spicy shrimp cakes are a delicious way to cook fresh shrimp, especially when paired with the homemade corn and avocado salsa.

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • Cooking spray
  • 1 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons reduced-fat 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 (Japanese breadcrumbs), divided

Instructions

  1. To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

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