Shrimp and corn cakes are the ultimate combination of sweet and savory flavors, delivering a dish that’s as versatile as it is delicious. Whether you’re hosting a dinner party, planning a weekend brunch, or simply craving a unique and satisfying meal, these golden cakes won’t disappoint. Paired with a zesty Sriracha sauce, they’ll quickly become one of your go-to recipes. Ready to discover the secrets of this irresistible dish? Let’s dive in.

Why You’ll Love Shrimp and Corn Cakes

There’s something magical about the blend of shrimp and corn. The juicy, tender shrimp brings a delicate seafood flavor, while the sweet corn adds a delightful burst of natural sweetness. These cakes are:

• Easy to Make: You’ll only need a few simple steps to whip them up.
• Packed with Protein: Thanks to the shrimp and egg, this dish offers a high-protein option for any meal.
• Perfectly Crispy: A golden crust forms on the outside while the inside stays tender and flavorful.
• Versatile: Serve them as an appetizer, main course, or side dish.

Ingredients for Shrimp and Corn Cakes

For the Shrimp Cakes:

• 12 oz. peeled and deveined raw shrimp, tails removed
• 1 cup frozen/thawed sweet corn
• ⅓ cup fresh parsley leaves
• 1 large egg
• 1 ½ tsp. Old Bay Seasoning
• 3 Tbsp. extra-virgin olive oil

For the Sriracha Sauce:

• ¼ cup sour cream or plain full-fat Greek yogurt
• 2 Tbsp. mayonnaise (avocado oil mayo recommended)
• 1-2 tsp. Sriracha (adjust to your spice preference)
• 1 Tbsp. fresh lemon juice
• ¼ tsp. garlic powder

Step-by-Step Instructions

1. Prepare the Shrimp Mixture

1. Combine the shrimp and sweet corn in a food processor.
2. Pulse a few times until the mixture is finely chopped but still chunky.
3. Add the parsley, egg, and Old Bay Seasoning. Pulse again until all the ingredients are well-combined.

2. Make the Sriracha Sauce

1. In a medium bowl, mix sour cream (or yogurt), mayonnaise, Sriracha, lemon juice, and garlic powder.
2. Stir until smooth and creamy. Adjust the Sriracha level to taste. Set aside in the refrigerator.

3. Fry the Shrimp Cakes

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Use a ¼-cup measuring cup to scoop portions of the shrimp mixture into the skillet.
3. Flatten each portion into a ¼-inch thick cake using the back of a spoon.
4. Fry for 2-3 minutes per side, or until golden brown and cooked through. You should be able to fry about four cakes at a time.
5. Repeat with the remaining mixture, adding 1 tablespoon of olive oil to the pan as needed.

4. Serve and Enjoy

1. Transfer the cooked shrimp cakes to a plate or platter.
2. Serve immediately with the prepared Sriracha sauce on the side.

Tips for the Best Shrimp and Corn Cakes

1. Use Fresh Ingredients: Fresh parsley and high-quality shrimp make all the difference.
2. Don’t Overprocess: Ensure the shrimp mixture retains some texture for the best flavor and consistency.
3. Maintain Medium Heat: This ensures the cakes cook evenly without burning.
4. Experiment with Herbs: Swap parsley for cilantro or dill to vary the flavor.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	200
Protein	14g
Carbohydrates	6g
Fat	13g
Fiber	1g
Sodium	320mg

Pairing Ideas for Shrimp and Corn Cakes

These cakes are versatile enough to complement a variety of dishes. Consider serving them with:

• A Fresh Salad: A crisp side salad with a lemon vinaigrette balances the richness of the cakes.
• Rice or Quinoa: Add a hearty base to turn the cakes into a complete meal.
• Roasted Vegetables: Serve alongside roasted asparagus or zucchini for a wholesome plate.

FAQs About Shrimp and Corn Cakes

1. Can I use canned corn instead of frozen corn?
Yes, you can substitute canned corn. Just be sure to drain and rinse it thoroughly before using.

2. Can I make these cakes ahead of time?
Absolutely! Prepare the shrimp mixture and store it in the refrigerator for up to 24 hours. Cook them fresh when ready to serve.

3. How do I store leftovers?
Place cooked shrimp cakes in an airtight container and refrigerate for up to 3 days. Reheat them in a skillet or oven for best results.

4. Can I freeze shrimp and corn cakes?
Yes! Freeze uncooked cakes on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the frying time.

5. What other sauces can I use?
Try tartar sauce, lemon aioli, or even a simple garlic butter sauce for variety.

6. Are these cakes gluten-free?
As written, they are not. However, you can substitute almond flour or gluten-free breadcrumbs to make them gluten-free.

Conclusion: Make Shrimp and Corn Cakes Tonight!

Shrimp and corn cakes are a perfect blend of simplicity and flavor. They’re quick to prepare, endlessly versatile, and sure to impress your family or guests. With their crispy texture and tangy Sriracha sauce, these cakes are destined to be a hit at any meal. Don’t wait—gather your ingredients and make this delicious dish today!

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