Spicy Shrimp Cakes with Corn and Avocado Salsa

Ingredients

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

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...

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