Pan-Fried Shrimp Cakes with Fresh Summer Corn
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Well Seasoned Studio · by Ari Laing

Pan-Fried Shrimp Cakes with Fresh Summer Corn

NUTRITION · PER SERVING85M COOK
CAL 15%·PRO 33%
CARBS 27G36% OF CAL
3G FIBER21G OTHER4G TOTAL SUGAR
FAT 14G44% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy pan-fried patties of shrimp and corn with a spiced, herbed interior. Served with a cilantro-lime crema, they're zesty, savory, and slightly spicy.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 lb extra-large shrimp, (peeled, deveined, tails removed)
  • 2 cups (320g) fresh corn kernels, (from 2 ears of corn (you can use drained canned corn if needed))
  • 2 cups (200g) breadcrumbs, (divided (or panko breadcrumbs))
  • 3 scallions, (thinly sliced)
  • 2 Tbsp (30g) sour cream, creme fraiche, mayonnaise, or Greek yogurt
  • 1 large (50g) egg, (beaten)
  • 1 jalapeño, (finely chopped (leave the seeds in if you like spice!))
  • ½ cup cilantro, (finely chopped, plus more for serving)
  • 2 cloves of garlic, (finely chopped)
  • 1 tsp lime zest, (from 1 small lime, cut into wedges for serving)
  • 1 tsp cumin
  • 1 tsp kosher salt
  • ½ tsp chili powder
  • ¼ tsp freshly ground black pepper
  • ¼ cup neutral oil, (such as grapeseed, sunflower, or canola oil)
  • ⅔ cup sour cream
  • ½ cup loosely packed cilantro leaves
  • 1 garlic clove, (peeled and finely chopped)
  • 1 lime, (zested and juiced)
  • Pinch of kosher salt
PREP
30M
SODIUM
689MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.