Spicy Shrimp Cakes with Corn and Avocado Salsa

Spicy Shrimp Cakes with Corn and Avocado Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • 1 cup finely chopped red bell pepper
  • 3 tablespoons finely chopped red onion
  • 1 pound medium shrimp, peeled and deveined
  • 1 ½ teaspoons hot sauce
  • 1 tablespoon fresh lime juice
  • ¾ cup diced peeled avocado
  • + 15 more ingredients
    • ¼ cup chopped fresh cilantro
    • 1 cup frozen white corn, thawed
    • Salsa:
    • 1 large egg
    • ¼ cup finely chopped fresh cilantro
    • ¼ cup thinly sliced green onions
    • 2 tablespoons finely chopped seeded poblano pepper
    • ¾ cup panko (Japanese breadcrumbs), divided
    • ¼ teaspoon salt
    • 1 tablespoon fresh lime juice
    • ½ teaspoon sugar
    • 1 garlic clove, minced
    • 3 tablespoons reduced-fat mayonnaise
    • Cakes:
    • ¼ teaspoon salt

To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside. 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 m...

View full recipe at My Recipes

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