Shrimp and Corn Cakes (Print Version)
# Ingredients:
→ Shrimp Cakes
01 -
12 oz peeled and deveined raw shrimp, tails removed
02 -
1 cup frozen sweet corn, thawed
03 -
1/3 cup fresh parsley leaves
04 -
1 large egg
05 -
1 1/2 teaspoons Old Bay Seasoning
06 -
3 tablespoons extra-virgin olive oil
→ Sriracha Sauce
07 -
1/4 cup sour cream or plain full-fat Greek yogurt
08 -
2 tablespoons mayonnaise
09 -
1-2 teaspoons Sriracha sauce
10 -
1 tablespoon fresh lemon juice
11 -
1/4 teaspoon garlic powder
# Instructions:
01 -
Pulse shrimp and corn in food processor to finely chop. Add parsley, egg, and Old Bay; pulse until combined but still chunky.
02 -
Mix all sauce ingredients in a bowl until smooth. Set aside.
03 -
Heat 2 tablespoons oil over medium-high. Form 1/4 cup portions into cakes, flatten to 1/4-inch thick. Fry 2-3 minutes per side until golden.
04 -
Add remaining oil and repeat with remaining mixture. Should make 8 cakes total.
# Notes:
01 -
Ensure 12 oz shrimp weight is after removing tails
02 -
Old Bay Seasoning contains salt - no extra salt needed
03 -
Can substitute tartar sauce for sriracha sauce