Shrimp & Corn Cakes with Chili-Lime Cream Sauce

I wanted to something to go with my Gazpacho for dinner. I have made crab cakes often but I never tried shrimp cakes and I very conveniently had a bag of shrimp in the freezer, so these were born. They were really good. My kids liked them plain and my husband and I enjoyed the extra zip from the sauce. They were also pretty quick to throw together. I didn’t think they were quite cooked enough after I fried them so I finished them off in the oven for 10 minutes.

Start with about 1 lb. of shrimp. Peeled, deveined and tails off. Chop it up in a food processor.

Add in chopped onion, garlic, lemon juice, dijon mustard, parsley, egg,  & salt and pepper. Pulse to combine.

Add in 3/4 cup of breadcrumbs and pulse to combine. Gently mix in corn.

Form into patties and lightly coat with breadcrumbs.

Fry in peanut oil.

Recipe: Shrimp & Corn Cakes


  • 1 lb raw Shrimp, peeled, deveined & tails off
  • 1 clove Garlic, minced
  • 1/2 Yellow Onion, chopped
  • 1 Tbs Parsley, chopped
  • 1 Egg
  • 2 Tbs Lemon juice, freshly squeezed
  • 1 Tbs Dijon Mustard
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 1 3/4 cups unseasoned Bread Crumbs
  • 1/2 cup Corn Kernels
  • 2 Tbs Peanut Oil


  1. Place Shrimp in the bowl of a food processor and coarsely chop. Add in garlic, onion, parsley, egg, lemon juice, mustard, salt and pepper. Pulse to combine.
  2. Add in 3/4 cup breadcrumbs. Pulse gently to combine. Mix in corn kernels.
  3. Form into patties (about 2 1/2 – 3″). Coat lightly in remaining breadcrumbs. Place on a wax paper lined tray and refrigerate until ready to fry.
  4. Heat peanut oil in a frying pan over medium-high heat.
  5. Fry Shrimp and Corn cakes until golden brown and cooked all the way through. (You can also finish them off in the oven if they are not cooked through).
  6. Serve with Chili Lime Cream Sauce (see below).

Recipe: Chili-Lime Cream Sauce

Summary: Adapted from Bon Appetit, September 2005


  • 1/4 cup dry White Wine
  • 1/4 cup Lime Juice, freshly squeezed
  • 1 Tbs Shallots, minced
  • 1/3 cup Heavy Cream
  • 2 Tbs Chili-Garlic Sauce (available in most Asian sections of the supermarket)
  • 6 Tbs unsalted butter, room temperature, cut in 1/2″ pieces


  1. In a small saucepan, combine wine, lime juice and shallots. Boil over a high heat until mixture is reduced by half (2-3 minutes).
  2. Add in heavy cream and reduce by half (about 2 minutes).
  3. Bring heat to low and mix in chili-garlic sauce.
  4. Whisk in butter, 1 piece at a time until melted.
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