Shrimp Cakes

As a child I loved shrimp.  I would eat breaded shrimp like there was no tomorrow.  Something happened around age 11 and I didn't like it anymore.  I have never really liked seafood of any kind, which has been a problem for my husband.  Over the last couple years he has tried to get me to like shrimp again. I make it at home now about once a month, and I enjoy it.  It isn't my favorite, but it is good.  I have even ordered it at restaurants a couple times, which is a HUGE improvement. 

These shrimp cakes are really good.  My 6 year old even loves these, which is a shock to anyone who knows him.  They look really fancy, but are pretty easy.  And you can make them ahead of time, which makes them great for busy night or even parties.  The recipe makes 10 shrimp cakes, and with the topping they are about 120 calories a piece, so healthy too! 

Shrimp Cakes with Corn and Avocado Salsa
Adapted from Cooking Light
Printable Recipe

Cakes:
1 pound shrimp, peeled and deveined
1 garlic clove
1/4 thinly sliced green onions
3 Tbls reduced-fat mayo
1 Tbls lime juice
1 1/2 tsp hot sauce
1/2 tsp sugar
1/4 tsp salt
1 egg
1/4 cup chopped cilantro
3/4 cup panko bread crumbs

Salsa:
1 cup frozen corn, thawed
1 avocado, diced
1/4 cup chopped cilantro
3 Tbls red onion, chopped
1/2 jalapeno, chopped
1 Tbls lime juice
1/4 salt

To make the cakes, put the shrimp in the food processor.  Pulse 10 times until it is finely chopped.  It will look like this.

Transfer the shrimp to a medium size bowl.  I like to grate the garlic in, so it gets all through the shrimp.  Then add in the onions, mayo, lime juice, hot sauce, sugar, salt and egg.  Mix well.  Stir in the cilantro and 1/4 cup of panko. 

Divide the shrimp mixture into 10 equal portions.  Shape into about 1/2 in thick patty.  Dredge both sides into the remaining panko.  The shrimp mixture is really sticky, so don't worry that you did anything wrong.  Chill for at least one hour.  You can make these in the morning, so the are ready for dinner.  Or you can even cook them in batches.  We don't eat all 10 for dinner, so I put the uncooked ones back in the fridge, and make them the next day. 

To prepare salsa, combine the corn and remaining ingredients; stir gently.  Serve immediately with shrimp cakes. 

Heat pan over medium-high heat.  Coat pan with olive oil.  Cook about 4 minutes a side until they are browned.