Description

These Pan-Fried Shrimp Cakes with Fresh Summer Corn are a delightful seafood appetizer or main course that combine tender shrimp, sweet corn, and a blend of savory spices. Crispy on the outside and juicy inside, they are served with a zesty cilantro lime crema that perfectly complements their flavors. Easy to prepare and cook in under 1.5 hours, these cakes make for a fresh and flavorful dish ideal for summer gatherings or weeknight dinners.

Ingredients

Shrimp Cakes

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)

Cilantro Lime Crema

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

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Instructions

Prepare the shrimp. Place half of the shrimp and half of the corn kernels in a food processor fitted with the blade attachment. Pulse several times until the mixture reaches an almost paste-like consistency. Transfer this mixture to a large mixing bowl. Chop the remaining shrimp into bite-sized pieces roughly ¼-inch in size, then add to the bowl along with the remaining whole corn kernels.
Create shrimp cake mixture. Add ½ cup (50g) breadcrumbs, sliced scallions, sour cream, beaten egg, finely chopped jalapeño, chopped cilantro, chopped garlic cloves, lime zest, cumin, kosher salt, chili powder, and freshly ground black pepper to the bowl. Mix thoroughly to combine all ingredients evenly. Cover and refrigerate for 15 minutes to allow flavors to meld and the mixture to firm up slightly.
Make the sauce. In a blender, combine sour cream, loosely packed cilantro leaves, garlic, lime zest and juice, and a pinch of kosher salt. Blend until very smooth. Alternatively, whisk all ingredients together in a bowl until smooth. Cover and refrigerate until ready to serve.
Prepare the shrimp cakes. Place the remaining 1½ cups (150g) of breadcrumbs in a shallow bowl. Wet your hands with water or wear gloves to prevent sticking. Working with about ¼ to ⅓ cup of the shrimp mixture at a time, form into uniform flat round disks. Gently press each side of the disks into the breadcrumbs to coat evenly. Place formed cakes on a sheet pan or plate. If not cooking immediately, wrap tightly and refrigerate for up to 8 hours. If cooking right away, refrigerate the formed cakes for at least 20 minutes to help them firm up.
Cook, then serve! Heat ¼ cup neutral oil in a large skillet over medium to medium-high heat. When hot, cook the shrimp cakes in batches, frying until golden brown on each side, about 3 minutes per side. Remove and transfer to a serving plate, sprinkling with extra chopped cilantro. You may need to wipe the pan clean and add oil between batches. Repeat until all shrimp cakes are cooked. Serve immediately with the chilled cilantro lime crema on the side for dipping.

Notes

Fresh corn is preferred for the best flavor, but drained canned corn can be used as a convenient alternative.
Adjust jalapeño seeds to control the heat level according to taste.
These shrimp cakes can be made ahead by forming and refrigerating them for up to 8 hours before cooking.
Use neutral oil with a high smoke point for frying, such as grapeseed, sunflower, or canola oil.
Wetting hands or wearing gloves while shaping helps prevent the mixture from sticking.
The cilantro lime crema can be prepared in advance and refrigerated to deepen flavors.

Prep Time: 35 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American