Name: Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 lb extra-large shrimp, peeled, deveined, tails removed; 2 cups (320g) fresh corn kernels (from 2 ears of corn; drained canned corn can be substituted); 2 cups (200g) breadcrumbs, divided (or panko breadcrumbs); 3 scallions, thinly sliced; 2 Tbsp (30g) sour cream, creme fraiche, mayonnaise, or Greek yogurt; 1 large (50g) egg, beaten; 1 jalapeño, finely chopped (seeds included for spice); ½ cup cilantro, finely chopped, plus more for serving; 2 cloves garlic, finely chopped; 1 tsp lime zest (from 1 small lime); 1 tsp cumin; 1 tsp kosher salt; ½ tsp chili powder; ¼ tsp freshly ground black pepper; ¼ cup neutral oil (such as grapeseed, sunflower, or canola oil); ⅔ cup sour cream; ½ cup loosely packed cilantro leaves; 1 garlic clove, peeled and finely chopped; 1 lime, zested and juiced; Pinch of kosher salt

Print Recipe· 4.3 from 8 reviews

If you’re craving a dish that bursts with vibrant summer flavors while delivering a satisfying crunch and tender bite, then this Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe is exactly what you need. Combining sweet, fresh corn with juicy shrimp and a zesty, creamy cilantro lime sauce, these cakes are an irresistible way to celebrate sunny days and gather friends or family around the table. They’re crispy on the outside, perfectly seasoned inside, and the sauce adds a refreshing kick that keeps every bite exciting.

Ingredients You’ll Need

The image shows several small bowls and items on a brown textured surface with a white marbled background. In the center right is a brown bowl filled with raw shrimp that are light grayish-white with a smooth texture. Above it to the right is a white bowl full of bright yellow corn kernels. Next to that is a small white bowl with smooth, white sour cream. On the top center-left is a white bowl filled with fresh, chopped cilantro, deep green in color with leafy texture. To the left are lime wedges, a whole jalapeño pepper that is dark green and shiny, and small white bowls containing spices: salt (white), black pepper, red chili powder, and light brown cumin. Below them sits a white bowl with light green lime zest. To the bottom center is a white bowl filled with fine, beige breadcrumbs. Nearby is a small white bowl with light yellow lime juice. Below that is a small white bowl with sliced scallions, showing rings of dark and light green. Near the bottom right are a whole brown egg, a whole garlic bulb with two loose garlic cloves, and some green scallion stalks. The whole scene is neatly arranged and well lit. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe lies in its simple yet thoughtfully chosen ingredients. Each item lends something special, whether it’s the natural sweetness of fresh corn, the bright notes of cilantro and lime, or the subtle spice from jalapeño and cumin, all coming together perfectly to create a harmonious dish.

Extra-large shrimp (1 lb): The star protein, peeled and deveined for convenient, tender cakes.
Fresh corn kernels (2 cups): Adds a juicy, sweet crunch that screams summer.
Breadcrumbs (2 cups, divided): Provides the perfect binding texture and crispy coating.
Scallions (3, sliced): Imparts a subtle onion flavor that brightens the mixture.
Sour cream or Greek yogurt (2 Tbsp): Keeps the cakes moist with a slight tang.
Egg (1 large, beaten): Essential for binding the mixture together.
Jalapeño (1, finely chopped): Offers a gentle heat that wakes up the flavors.
Cilantro (½ cup chopped plus extra): Infuses fresh herbal brightness that complements shrimp superbly.
Garlic (2 cloves, chopped): Adds depth and a savory punch.
Lime zest and wedges (1 tsp zest plus wedges for serving): Gives a refreshing citrus lift.
Cumin (1 tsp): Delivers warming earthiness that balances the bright flavors.
Kosher salt (1 tsp): Enhances all the natural flavors without overpowering.
Chili powder (½ tsp): Provides subtle smoky warmth.
Black pepper (¼ tsp): For a gentle bite.
Neutral oil (¼ cup): Perfect for pan-frying to golden perfection.
Sour cream (⅔ cup for sauce): Forms the creamy base of the cilantro lime sauce.
Cilantro leaves (½ cup loosely packed, for sauce): Boosts fresh flavor in the sauce.
Garlic clove (1, for sauce): Adds a smooth garlicky kick to the crema.
Lime (zested and juiced, for sauce): Elevates the sauce with citrus brightness.
Pinch of kosher salt (for sauce): Balances all the sauce ingredients perfectly.

How to Make Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe

Step 1: Prepare the Shrimp and Corn

Start by pulsing half the shrimp and half the corn in a food processor until the texture is almost paste-like. This smooth base will help bind the cakes beautifully. Next, chop the remaining shrimp into small, bite-sized pieces and combine with the whole corn kernels. This creates a wonderful textural contrast, giving your shrimp cakes a lovely bite of juicy corn and tender shrimp.

Step 2: Mix the Shrimp Cake Batter

Now it’s time to bring everything together! Add half the breadcrumbs, scallions, your choice of sour cream, beaten egg, jalapeño, chopped cilantro, garlic, lime zest, cumin, salt, chili powder, and pepper to the shrimp and corn mix. Stir it all thoroughly until every ingredient is evenly distributed. Then, let the mixture rest in the fridge for about 15 minutes—this chilling step helps firm up the batter, making it easier to shape into cakes later.

Step 3: Make the Lusciously Bright Cilantro Lime Sauce

For the sauce, blend sour cream, cilantro leaves, garlic, lime zest and juice, and a pinch of salt until silky and smooth. If you don’t have a blender handy, simply whisk these ingredients vigorously in a bowl. This sauce is a vibrant, creamy finish that pairs perfectly with the crunchy, savory shrimp cakes and adds a fresh pop of summer flavor.

Step 4: Shape the Shrimp Cakes

This is the fun part! Dump the remaining breadcrumbs into a shallow bowl for coating. Wet your hands slightly to prevent sticking and shape ¼ to ⅓ cup portions of the shrimp mixture into flat, round patties. Press each cake into the breadcrumbs, coating both sides fully. Set them aside on a tray. If you want to get ahead, you can make and chill these up to 8 hours before frying, or simply chill them at least 20 minutes before cooking.

Step 5: Pan-Fry Until Golden and Crisp

Heat the oil in a large skillet over medium to medium-high heat. When the pan is nicely hot, carefully place the shrimp cakes in batches, being careful not to crowd the pan. Cook about 3 minutes per side, turning once, until each cake is a gorgeous golden brown and cooked through. If needed, clean out the pan and add a little more oil between batches for the best crust development. Transfer cooked cakes to a plate and sprinkle with extra cilantro to brighten.

How to Serve Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe

A close-up top view of a deep brown plate filled with fine pale yellow crumbs, with a small round patty placed in the center. The patty has a soft texture with visible pieces of yellow corn and bright green herbs mixed throughout. Around the plate are scattered chopped green herbs and lime wedges, with a portion of a green and yellow mixture in a white bowl partially visible at the top right. The background is a white marbled texture with a reddish-brown baking sheet holding more patties dusted with crumbs at the top left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro leaves and a wedge of lime served alongside these shrimp cakes truly unlocks all their freshness and adds a lovely zing. You can even add a few thinly sliced scallions or a dusting of smoked paprika for an extra pop of color and flavor.

Side Dishes

These shrimp cakes shine best with light, vibrant sides that complement their crispness. Think a simple green salad tossed with a citrus vinaigrette, or maybe a refreshing cucumber and tomato salad. For heartier accompaniments, a bed of fluffy jasmine rice or cilantro-lime quinoa pairs beautifully and helps soak up any extra sauce.

Creative Ways to Present

Looking to impress your guests? Serve these cakes on a platter lined with lettuce leaves and drizzle the cilantro lime sauce on top or in small bowls for dipping. Alternatively, try transforming them into sliders by placing each cake in a small bun with crunchy slaw and a dollop of sauce for an elevated appetizer or party treat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this wonderful Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe, pop them into an airtight container and refrigerate for up to 3 days. The cakes hold up well and can be enjoyed cold or reheated with great flavors intact.

Freezing

These shrimp cakes freeze beautifully! Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. They will keep well for up to 2 months. When ready to enjoy, thaw them overnight in the fridge before reheating.

Reheating

To reheat, the best method is to gently pan-fry the thawed shrimp cakes again in a bit of oil just until warmed through and the exterior regains its crispness. Avoid microwaving if possible to keep that perfect crunch.

FAQs

Can I use frozen corn instead of fresh corn?

Absolutely! While fresh corn gives the best sweet, juicy pop, drained frozen corn can be used in a pinch without losing too much flavor or texture.

What can I substitute for jalapeño if I don’t like spicy food?

You can simply omit the jalapeño or replace it with a mild bell pepper for crunch and color without any heat.

Is it possible to bake these shrimp cakes instead of pan-frying?

Yes, baking is an option! Place the cakes on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, though they won’t develop quite the same crisp crust as frying.

Can I prepare the shrimp cakes mixture ahead of time?

Definitely! The mixture can be made up to a day ahead and stored covered in the fridge, but form and breadcrumb the cakes just before cooking for the best texture.

What other proteins could I use in place of shrimp?

This recipe adapts well to crab, lobster, or even finely chopped cooked chicken if you want a different twist while keeping the same vibrant flavor profile.

Final Thoughts

This Pan-Fried Shrimp Cakes with Summer Corn and Cilantro Lime Sauce Recipe is one of those dishes that’s both simple and exciting, perfect for sharing with loved ones or elevating your weeknight menu. The combination of sweet corn, fresh shrimp, and zesty sauce creates a dish that bursts with flavor and texture in every bite. I can’t wait for you to try it and enjoy that perfect crunch paired with creamy, tangy sauce – it just might become your new favorite summer classic!

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