This tasty appetizer was modified from Cooking Light’s version.  The cakes?  Crispy on the outside, moist on the inside, delicious throughout.  The salsa?  Sweet and crunchy and salty and spicy and delectable.  One of my favorite foods ever, this salsa-cake combo would work well with lump crab meat or chicken, too, and if they fall apart too easily in a skillet, just bake or broil them.  They may not yield a super-crispy crust, but they’ll still taste fantastic.

Shrimp Cakes with Corn and Avocado Salsa



  • 1 pound medium raw shrimp, peeled and deveined
  • 1 teaspoon extra virgin olive oil
  • 1/2 red bell pepper, finely chopped
  • 3 garlic cloves, chopped
  • 2 green onions, thinly sliced
  • 3 tablespoons mayonnaise, reduced-fat
  • 2 tablespoons fresh lime juice (at least)
  • 2-4 teaspoons hot sauce (Cholula is great)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon sea salt
  • 1 large egg, lightly beaten
  • 1/4 cup cilantro, finely chopped
  • 1 1/2 cups panko, divided
  • 1 tablespoon canola oil


  • 1 cup corn, grilled and cut off the cob (or frozen and thawed, if necessary)
  • 2 avocados, only slightly ripe and peeled and diced (if too ripe, they won’t hold their pretty cube shape)
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons red onion, finely chopped
  • 1-2 jalapenos, finely chopped (depending on heat preference)
  • 1 Roma tomato, seeded and diced
  • 1/2 lime, juiced (or more to taste)
  • 1/4 teaspoon kosher salt


  1. To prepare cakes, heat oil in a large nonstick skillet over medium heat.
  2. Sauté bell pepper about 3 minutes.
  3. Add garlic and sauté for about a minute.
  4. Place mixture in a large bowl and set aside.
  5. Place shrimp in a food processor; pulse until finely chopped.
  6. Add shrimp to the pepper mixture.
  7. Add green onions through egg to the shrimp.  Stir well.
  8. Stir in cilantro and 1/4 cup panko.
  9. Divide shrimp mixture into about 10 equal portions, shaping each portion into a 1/2-inch-thick patty.
  10. Dredge both sides of patties in remaining panko.
  11. Cover and freeze for at least an hour (they’ll fall apart too easily if this time is reduced, and they can be frozen for a month or two).
  12. To prepare salsa, combine corn and remaining ingredients; stir gently and set aside.
  13. Heat pan over medium-high heat and coat with canola oil.
  14. Add half of the cakes to pan; cook about 4 minutes on each side or until nicely browned.
  15. Remove cakes from pan; cover and keep warm. Repeat procedure with remaining cakes.
  16. Serve salsa with shrimp cakes.

Yields 10 cakes