Description
Shrimp and corn cakes are a delicious blend of tender shrimp, sweet corn, and flavorful spices, pan-fried to crispy perfection. Paired with a zesty Sriracha sauce, they’re the ultimate appetizer or light meal that’s sure to impress. Quick to prepare and packed with protein, these cakes are as versatile as they are tasty. Let’s make them together!
Ingredients
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 teaspoons Old Bay Seasoning
- 3 tablespoons extra-virgin olive oil
For the Sriracha Sauce:
-
- ¼ cup sour cream or plain full-fat Greek yogurt
- 2 tablespoons mayonnaise (avocado oil mayo recommended)
- 1–2 teaspoons Sriracha (adjust to your spice preference)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
Instructions
- Prepare the Shrimp Mixture:
- Combine shrimp and sweet corn in a food processor.
- Pulse a few times until finely chopped but still slightly chunky.
- Add parsley, egg, and Old Bay Seasoning. Pulse again until well-combined.
- Make the Sriracha Sauce:
- In a bowl, mix sour cream (or yogurt), mayonnaise, Sriracha, lemon juice, and garlic powder.
- Stir until smooth and creamy. Refrigerate until ready to serve.
- Fry the Shrimp Cakes:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Scoop ¼-cup portions of the shrimp mixture into the skillet. Flatten each portion into a ¼-inch thick cake with the back of a spoon.
- Cook for 2–3 minutes per side until golden brown and fully cooked.
- Repeat with remaining mixture, adding the remaining tablespoon of olive oil to the pan as needed.
- Serve:
- Transfer the cooked shrimp cakes to a plate.
- Serve warm with the Sriracha sauce on the side.
Notes
- Fresh Ingredients: Use fresh parsley and high-quality shrimp for the best flavor.
- Don’t Overpulse: Keep the shrimp mixture slightly chunky for better texture.
- Adjust Spice Level: Use more or less Sriracha based on your heat preference.
- Make Ahead: You can prepare the shrimp mixture and Sriracha sauce in advance, then cook the cakes fresh when ready to serve.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American