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Shrimp on Corn Cakes

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Shrimp is one of my favorite ingredients to use for entertaining, because 1) it’s delicious, 2) it cooks super fast, 3) it’s perfect bite size, and 4) it’s pretty to look at! It can take on any flavor without much effort or time, and it’s especially great for when you need to whip up something impressive at the last minute.

For this recipe, I used large shrimp (26-30) but you can adjust the size of the corn cakes to fit the size of shrimp. I would recommend that you not use the jumbo size, though, as it would be a too big of a bite! On the topic of tail on or tail off, that is completely up to you! I usually leave the tails on solely for the looks.

If you are making these during the summer months, I would strongly recommend using fresh corn kernels off the cob, but thawed frozen corn or canned corn (which is what I used) works perfectly fine.

I made two different sauces thinking I would pick the better one to use for this recipe, but both are equally good, so I’m including both: Lime Cilantro Cream and Chipotle Lime Cream.Please let me know which one you decided to make!

Pairing Suggestions: Margarita, Mojito, Mexican Beer. But like I always say, you do you! Cheers!

Shrimp on Corn Cakes
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Shrimp on Corn Cakes

Recipe by sipandappCuisine: Mexican, TexMex
Servings

4

servings
Cooking time

30

minutes

Ingredients

  • 1/2 lb Large Shrimp Cleaned, Peeled, and Deveined

  • 1 tsp Garlic Grated or Finely Chopped

  • 1/2 TBSP Olive Oil

  • 1/2 tsp Chili Powder

  • 1 tsp Fresh Lime Juice

  • A few pinches of Salt and Pepper (or to taste)

  • Corn Cakes

  • 2/3 Cup Corn (Thawed Frozen or Canned or Fresh of the cob)

  • 1/3 Cup Cream Style Sweet Corn

  • 3 TBSP Red Bell Pepper Finely Diced

  • 3 TBSP Scallions Finely Chopped

  • 1 Large Egg

  • 1/2 Cup All Purpose Flour

  • 1 TBSP Cornmeal (Medium Ground) – This can be omitted.

  • 1/4 tsp Baking Powder

  • 1/2 tsp Salt

  • 1/4 tsp Black Pepper (or to your taste)

  • (Oil for the pan for shallow frying)

  • Lime Cilantro Cream

  • 1/4 Cup Sour Cream

  • 2 TBSP Mayo

  • 2 tsp Fresh Lime Juice

  • 1/2 tsp Lime Zest

  • 1 TBSP Fresh Cilantro Finely Chopped

  • 1/4 tsp Garlic Powder

  • 2 pinches Salt

  • Chipotle Lime Cream

  • 1/4 Cup Sour Cream

  • 2 TBSP Mayo

  • 1 TBSP Chipotle in Adobo Sauce (canned) Finely Chopped

  • 1 tsp Chili Powder

  • 1 tsp Fresh Lime Juice

  • 1/2 tsp Fresh Lime Zest

  • 1/4 tsp Garlic Powder

  • 2 pinche Salt

  • Optional Garnish for Serving

  • Lime Wedges

  • Cilantro

  • Skewers or Toothpicks

Directions

  • In a bowl, mix together Shrimp, Garlic, Olive Oil, Chili Powder, Lime Juice, Salt, and Pepper, and let it marinate in the fridge while you work on the corn cakes.
  • In a separate bowl, mix together all of the ingredients (except for the frying oil) for the Corn Cakes.
  • Heat a skillet on medium heat, and coat the bottom with a thin layer of oil. Drop the corn cake batter one spoonful at a time into the skillet and let them fry for about 2-3 minute on each side until golden brown and firm. Take them out to cool.
  • In the same skillet on medium high heat, wipe off the excess oil and cook the shrimp, about 2 minutes on each side until it’s opaque in color all the way to the center and firm to the touch. Take them out to cool.
  • In a clean bowl, whisk together all of the ingredients for the Sauce of your choice (Lime Cilantro or Chipotle Lime), or make them both!
  • Assemble the dish starting with a corn cake, sauce, then a piece of shrimp on top. Have fun and be creative with the garnish and presentation!

Recipe Video

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