Southwest Shrimp Cakes with Lime Avocado Corn Salsa

Cuisine: Tex Mex
Prep Time: 30 minutes
Servings: 2-3 people
As an appetizer or a quick snack, these shrimp cakes serve up a slice of southwestern flavor with lime avocado corn salsa.


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  1. In a large food processor, coarsely chop the shrimp. Add the egg, green onion, lemon juice, mustard, cilantro, garlic, jalapeño, roasted corn, hot pepper sauce, salt, and pepper. Using on/off turns, blend everything in. Add 1 cup panko and blend in using on/off turns.
  2. Form mixture into twelve 3-inch diameter cakes. Roll cakes in remaining 1 cup panko; transfer to a parchment-lined baking sheet. Refrigerate 10 minutes.
  3. Heat 4 to 6 tablespoons olive oil in heavy large skillet over medium-high heat. When the oil starts to shimmer, fry cakes in batches until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
For the salsa:
  1. In a medium-size bowl, mix together the onion, salt, lime juice, jalapeño, avocado, corn, and cilantro.
To serve:
  1. Top each shrimp cake with some of the salsa.
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