Monday, February 18, 2013

Shrimp Cakes w/ Avocado Salsa

Hello Everyone! It's a holiday for me today which equals too some time on my blog! I've been meaning to post this recipe for a long time, it's just that every time I make these delicious shrimp cakes I always forget to take pictures of the steps.

Our family friend Mel was the one who introduced these shrimp cakes to me when I had her family over dinner one night. My husband and I totally love this dish!

It's actually called Spicy Shrimp Cakes that got adopted from

I for one am not too much on making the food spicy however it does depend on what your making at the time. If you want some heat, then you can surely add Hot Sauce to both the cakes and the salsa. I omitted adding that. It will depend on the crowd you will have for lunch or dinner. I guess a little heat won't be bad, you can add some red chili pepper flakes as well instead of the hot sauce or even a jalapeño.

This dish is great for spring parties or summer picnics. You can either eat it as is (the cakes are so flavorful) or with the side of avocado salsa. I've been bringing these shrimp cakes to office parties and are usually a hit! I just brought these to our recent Valentine's Day potluck at work and everyone seemed to enjoy it!

Ok, enough of me rambling on, let's get to the ingredients on how to make these:

  • Cakes:
  • 1 pound medium shrimp, peeled and deveined 
  • Cooking spray
  • 1 cup finely chopped red bell pepper
  • 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
  • large egg 
  • 1/4 cup finely chopped fresh cilantro
  • 3/4 cup panko (Japanese breadcrumbs), divided
  • Salsa:
  • 1 cup frozen white corn, thawed
  • 3/4 cup diced peeled avocado 
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons finely chopped seeded poblano pepper 
  • 1 tablespoon fresh lime juice 
  • 1/4 teaspoon salt


  1. To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.  
  2. **If you do not own a food processor, your other option would be buying shrimp paste already prepared for you at any Asian Markets.  A cuisine art mini food processor will do, it's less expensive to buy. So, it would be great to just have one around the house, that's what I use. I do it small batches as it can only hold so many. 
  3. 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.
  4. 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.
  5. 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.
  6. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.
These spicy cakes get their heat from the hot sauce so feel free to leave it out if you prefer a mild flavor. Double the salsa and serve it over a salad or as an appetizer with baked tortilla chips.
Fresh Shrimp, peeled & deveined. I added these to my food processor. Set Aside.

Red Bell Pepper saute'd and added garlic

after red bell pepper/ garlic softened, I added the shrimp paste and the rest of the ingredients

For the mixture to adhere, egg and cilantro was added

lastly, mayonnaise or light mayo (if you want)

I know this is not cooked yet, but you can already smell the mixture of cilantro and the bell peppers!

I like to add Panko breadcrumbs to the mixture  as well ( about 1/2 c)

Depending on how big you want the cakes to be, here they are, formed into round patties and covered w/ breadcrumbs. I chilled this batch for about an hour, however, 30 mins is ok.

After 30 mins or in the fridge, pull them out and pan fry them until golden brown. 

The above is the prepared Avocado/Corn Salsa!
I do apologize in advance for actually not having a picture of both dishes on a nice plate, I got so excited eating these at the Office Potluck party and I totally forgot!! This recipe is definitely a crowd pleaser, I promise!!



  1. Got to share your recipe with Allan - looks delish Bing! I like the avocado/corn salsa - that's also a good thing to eat with tortilla chips.