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Crispy Baked Shrimp Corn Cakes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Course: Appetizer
Cuisine: International

Ingredients

For the shrimp corn cakes
  • 10 oz shrimp, peeled and deveined (about 10 medium-large shrimps)
  • 1 large clove of garlic
  • 1 ear of sweet corn
  • 2 tablepoons finely diced green bell pepper
  • 1 stalk of scallion
  • 1/8 teaspoon salt
  • black pepper
  • 2/3 cup Japanese panko
  • 1 tablespoon olive oil
For the sauce
  • 1 teaspoon ketchup
  • 1 tablespoon Worcestershire sauce 

Instructions

    Cup of Yum
  1. Preheat oven to 400F.
  2. 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.
  3. 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.
  4. Finely dice green bell pepper and thinly slice scallion. Cut corn off the cob.
  5. 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.
  6. 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.
  7. 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.