JALAPENO-CORN SHRIMP CAKES WITH SRIRACHA MAYO
Steps:
- In a food processor, add jalapenos and scallion and pulse for 30 seconds. Add shrimp, corn, egg, salt and pepper, and pulse until mix is chopped and blended together. Stir in bread crumbs. Form into 5 patties, and place on foil lined plate. Place in freezer for 5 minutes. add oil to large saute pan to medium high heat. Cook until cakes are browned and crispy about 6 min total. Meanwhile make may by mixing may and hot sauce together. Serve on buns
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Lebogang Rorisang
[email protected]These shrimp cakes are a great way to use up leftover shrimp.
Sania Sheikh
[email protected]I'm not a big fan of shrimp, but I loved these shrimp cakes. They were so flavorful.
amandaGayle winemiler
[email protected]These shrimp cakes are perfect for a party appetizer or a quick and easy weeknight meal.
Anthony Cruz
[email protected]I would recommend serving these shrimp cakes with a side of rice or salad.
rosabella slowman
[email protected]The sriracha mayo was a great addition to these shrimp cakes. It added a nice spicy kick.
galaxy mobile
[email protected]I followed the recipe exactly and the shrimp cakes turned out perfectly. They were crispy on the outside and tender on the inside.
Riyasat Writes
[email protected]My husband and I thought this recipe was delicious. We will definitely be making it again.
Vb Vvb
[email protected]I made these shrimp cakes for my family and they were a huge success. Everyone loved them!
Ahmed Meer
[email protected]The corn and shrimp combination in these cakes is a winner. I also loved the crispy texture.
Joslyn Maistry
[email protected]These shrimp cakes were a hit at our last party! The sriracha mayo was the perfect dipping sauce.