Fish

Spicy Shrimp Cakes with Corn and Avocado Salsa is for Dinner.

Spicy Shrimp Cakes with Corn and Avocado Salsa takes 75 minutes to prepare.

Spicy Shrimp Cakes with Corn and Avocado Salsa takes 16 minutes to cook.

Spicy Shrimp Cakes with Corn and Avocado Salsa makes 10 servings.

The ingredients for Spicy Shrimp Cakes with Corn and Avocado Salsa are:

Cakes:
1 pound medium shrimp peeled and deveined
Cooking spray
1 cup finely chopped red bell pepper
1 garlic clove, mnced
1/4 c. thinly sliced green onions
3 tablespoons reduced-fat mayonnaice
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
Salsa:
1 cup frozen white corn, thawed
3/4 cup diced peeled avocado
1/4 cup chiopped fresh cilantro
3 tablespoons finely chopped red onion
2 tablespoons finely chopped seeded poblano pepper
1 tablespoon fresh lime juice
1/4 teaspoon salt

Here is how you make Spicy Shrimp Cakes with Corn and Avocado Salsa:

1. To prepare cakes, place shrimp in a food processor, pulse 10 times or until finely chopped. Set aside.2. Heat a large nonstick skillet over medium heat. Coat pan wth cooking spray. Add bell pepper to pan, saute 3 minutes. Add garlic to pan, saute for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through 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 patties in remaining 1/2 cup 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. Yield: 10 servings (serving size = 1 shrimp cake and about 3 tablespoons salsa). Number of Servings: 10Recipe submitted by SparkPeople user JOYCEOSBORN.

The nutritional information for Spicy Shrimp Cakes with Corn and Avocado Salsa is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 159.1

• Total Fat: 6.1 g
• Cholesterol: 91.7 mg
• Sodium: 319.8 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 2.5 g
• Protein: 12.2 g