These Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce are so delicious!
In my last post, Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce, I described the very entertaining dilemma of how to get a crispy cake full of fantastic, seafood flavor with a tender, flavor packed interior when crab is just not available. The answer is SHRIMP!
The only problem was deciding which of the two amazing flavor combinations I wanted to try, so of course, I just had to try them both! Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce is the second recipe in my two part series on Shrimp Cakes.
These golden cakes have an interior full of fresh shrimp, beautifully seasoned, and accented with mixed vegetables. The Corn Salad is pan seared to a perfect tender crispness with a squeeze of fresh lemon juice. A homemade, Roasted Red Pepper Sauce tops the cakes to create the most amazing bite of crisp, sweet, mild spice with just a hint of tart.
I can honestly say that I’m not sure which of the two I liked best. The family was divided deciding as to their favorite as well. There are definitely worse problems to have, I suppose. Simply try both recipes and do your own comparison.
To make these Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce, start by creating the shrimp cake mixture as it performs best if it has time to chill in the refrigerator for an hour before shaping and cooking.
To start, chop the peeled and deveined shrimp into pea size pieces. If the shrimp pieces are too large, they have a harder time holding in a cake shape, but at the same time, you want to still get the distinct shrimp taste and texture. Quickly saute red onion, celery, red pepper, fresh corn kernels, and garlic just until soft. Add red onion, celery, red pepper, corn, garlic, flat leaf parsley, panko bread crumbs, and egg, mayonnaise and spices to shrimp. Mix to combine it all and toss it in the fridge to chill.
The below photo shows the shrimp cut larger then I described. The second batch with pea size pieces held a cake shape much better then the larger size. I hope everyone can truly appreciate all the hard work it took eating more then one batch of Shrimp Cakes to create this recipe….
Next, cut a red bell pepper in half and remove seeds. Drizzle pepper, 1/2 a red onion, and 6 garlic cloves still in the papery skins with olive oil on a foil lined cookie sheet, salt, and then roast for 30 minutes, flipping once.
Place the cooked pepper, onion, and garlic cloves removed from the papery skins into a small mixing bowl and add lemon juice, parsley, sriracha sauce, capers, salt and pepper. Use and immersion blender or traditional blender to puree into sauce.
To make the corn salad, begin by slicing the kernels off the cob of 3-4 ears or corn. Cook the kernels in a hot pan with a little olive oil. Do not stir until they begin to brown and pop. When they begin to brown and pop, stir and add red onion, red or orange bell pepper, garlic, salt and pepper. Cook until other vegetables have begun to soften but are still tender crisp. Take off heat and stir in sliced green onion, parsley, and spices.
To cook your shrimp cakes, heat a little olive oil in a hot skillet. I prefer cast iron, but most skillets will work.
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Using an ice cream scoop, pat the scoop of the scrimp cake mixture into a patty in your palms. Dip the patty into a plate of panco bread crumbs and then flip to coat both sides.
Cook until golden and crispy. Serve over baby lettuces or a spring mix with the corn salad. Drizzle cakes with the Roasted Red Pepper Sauce. Include a lemon wedge for squeezing.
What’s your opinion? Did you prefer the Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce or these delightfully delicious Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce? Leave me a comment below the recipe!
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Shrimp Cakes with Corn Salad and Roasted Red Pepper Sauce
These golden cakes have an interior full of fresh shrimp, beautifully seasoned, and accented with mixed vegetables. The Corn Salad is pan seared to a perfect tender crispness with a squeeze of fresh lemon juice. A homemade, Roasted Red Pepper Sauce tops the cakes to create an amazing bite of crisp, sweet, mild spice with just a hint of tart.
Ingredients
Shrimp Cake Mixture
- 12-16 oz raw shrimp - peeled & deveined chopped to pea size. I use 26/30 size shrimp
- 1/2 cup diced red onion
- 1/3 cup celery diced
- 1/2 cup diced red or orange pepper
- 1/2 cup fresh corn kernels
- 1 tablespoon capers
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 cup mayonnaise
- 1/2 cup chopped italian parsley
- 1 egg - slightly beaten
- 1/2 cup panko breadcrumbs - stirred into the cake mixture
- 1 teapoon crushed red pepper flakes
- 1/2 teapoon smoked paprika
- 1/2 teaspoon ancho chili powder
Roasted Red Pepper Sauce
- 1 red bell pepper cut in half, seeds removed
- 1/2 red onion peal removed
- 6 cloves garlic
- 1 teaspoon salt
- 1 tablespoon Olive oil
- 1 tablespoon lemon juice fresh squeezed
- 1 tablespoon Italian flat leaf parsley chopped
- 1 teaspoon sriracha chili sauce
- 1 teaspoon capers
Corn Salad
- 2 cups corn sliced off cob
- 1/4 cup red onion diced
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- 1/3 cup red bell pepper diced
- 3 green onions sliced
- 1/2 cup Italian flat leaf parsley chopped
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon smoked paprika
Other
- 2 cups panko bread crumbs - for dipping the formed cakes into
- Ganish Lemon wedges for squeezing
Instructions
Shrimp Cake Mixture
Roughly chop the peeled and deveined shrimp into pea size pieces and place in a large mixing bowl.
Saute red onion, celery, red bell pepper, fresh corn kernels, capers, garlic and salt for 2-4 minutes just until soft. Cool slightly.
Add the sauteed vegetables, mayonnaise, flat leaf parsley, egg, panko bread crumbs, and spices to the shrimp mixing bowl.
Mix to combine.
Refrigerate mixture for 30-60 minutes.
Preheat skillet to a medium high heat.
Using an ice cream scoop, pat the scoop of the scrimp cake mixture into a patty in your palms.
Dip the patty into a plate of panko bread crumbs and then flip to coat both sides.
Add 1-2 tablespoons olive oil to the preheated pan.
Cook the patties (in batches if necessary) for 2-4 minutes per side until shrimp turns pink and they cake is golden and crispy. Use a fish spatula to Very Gently flip cakes.
Wipe out the pan with a paper towel in between batches to remove crumbs.
Roasted Red Pepper Sauce
Cut a red bell pepper in half and remove seeds.
Drizzle pepper, 1/2 a red onion with the outer layer removed, and 6 garlic cloves still in the papery skins with olive oil on a foil lined cookie sheet. Sprinkle with a pinch of salt.
Roast for 30 minutes, flipping once.
- Place the cooked pepper (skin removed), onion, and garlic cloves removed from the papery skins into a small mixing bowl.
Add lemon juice, parsley, sriracha sauce, and capers.
- Use an immersion blender or traditional blender to puree into sauce. Taste to check for seasoning adjustments.
Corn Salad
Preheat a skillet to a medium high heat.
Slice the kernels off the cob of 3-4 ears or corn.
Add 1 tablespoon olive oil to hot skillet.
Add the corn kernels. Do not stir until they begin to brown and pop.
After they begin to brown and pop, stir and add the red onion, red or orange bell pepper, garlic, and salt.
Cook approximately two additional minutes until vegetables have begun to soften but are still tender crisp.
Remove from heat and stir in sliced green onions, parsley, and spices.
Serve cooked Shrimp Cakes over baby lettuces with the Corn Salad and drizzle with the Roasted Red Pepper Sauce. Serve with fresh lemon wedges for squeezing.
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