Crispy Baked Shrimp Corn Cakes
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Course
Appetizer
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Cuisine
International
Crispy Baked Shrimp Corn Cakes
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These baked shrimp corn cakes are tasty appetizers which require a handful of simple ingredients and easy cooking steps. They are crispy, and the baking method makes them guilt-free.
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Ingredients
For the shrimp corn cakes
- 10 oz Shrimp about 10 medium-large shrimps, peeled and deveined
- 1 garlic large clove
- 1 sweet corn ear
- 2 tablepoons green bell pepper finely diced
- 1 scallion stalk
- 1/8 teaspoon salt
- black pepper
- 2/3 cup panko Japanese
- 1 tablespoon olive oil
For the sauce
- 1 teaspoon ketchup
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400F.
- Place a pan over medium heat, add olive oil and panko. Stir and toast for a few minutes until panko is golden brown. Transfer to a plate to cool.
- Slice garlic into thin slices. Add garlic and shrimps to a food processor/chopper and process for a few seconds until they become a sticky mixture. You don't need to process them into a paste, it's fine to have small pieces of shrimps in the mixture.
- Finely dice green bell pepper and thinly slice scallion. Cut corn off the cob.
- Add shrimp, bell pepper, scallion, corn, salt and pepper to a bowl and mix well to combine. Use about 1 tablespoon of filling to form small shrimp corn balls.
- Coat the shrimp corn cakes with toasted panko. Set a wired rack over a baking tray lined with foil. Place the cakes on the rack and bake in the oven for 10-12 minutes or until fully cooked.
- In a bowl, whisk to combine ketchup and Worcestershire sauce. Drizzle sauce over shrimp corn cakes to serve or serve sauce in a separate bowl to dip.
Notes
- The recipe makes about 18 shrimp corn cakes.
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