Spicy Shrimp Cakes With Corn and Avocado Salsa

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

From Cooking Light.

Ingredients:

1 lb medium shrimp, peeled and deveined

1 cup finely chopped red bell pepper

1 tablespoon olive oil

1 garlic clove, minced

1/4 cup thinly sliced green onion

3 tablespoons mayonnaise

1 tablespoon fresh lime juice

1 1/2 teaspoons hot sauce

1/2 teaspoon sugar

1/4 teaspoon salt

1 large egg

1/4 cup finely chopped fresh cilantro

3/4 cup panko breadcrumbs, divided (japanese breadcrumbs)

1 cup frozen white corn, thawed

3/4 cup diced peeled avocado

1/4 cup chopped fresh cilantro

3 tablespoons finely chopped red onions

2 tablespoons finely chopped seeded poblano peppers

1 tablespoon fresh lime juice

1/4 teaspoon salt

Directions:

1. Place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.
2. Heat olive oil in a large nonstick skillet over medium heat. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for one minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions and the next 6 ingredients (though egg), stirring well. Stir in cilantro and 1/4 cup panko.
3. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patty in remaining panko. Chill at least one hour.
4. Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan, cover and keep warm. Repeat procedure with remaining cakes.
5. To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

By RecipeOfHealth.com