Spicy Shrimp Cakes with Corn and Avocado Salsa

Prepare the shrimp cakes a day in advance. Garnish with lime wedges, if desired.

Yield: 10 servings (serving size: 1 shrimp cake and about 3 tablespoons salsa)

Ingredients

• Cakes:
• 1  pound  medium shrimp, peeled and deveined
• Cooking spray
• 1  cup  finely chopped red bell pepper
• 1  garlic clove, minced
• 1/4  cup  thinly sliced green onions
• 3  tablespoons  reduced-fat mayonnaise
• 1  tablespoon  fresh lime juice
• 1 1/2  teaspoons  hot sauce
• 1/2  teaspoon  sugar
• 1/4  teaspoon  salt
• 1  large egg
• 1/4  cup  finely chopped fresh cilantro
• 3/4  cup  panko (Japanese breadcrumbs), divided
• 
  Salsa:
• 1  cup  frozen white corn, thawed
• 3/4  cup  diced peeled avocado
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  finely chopped red onion
• 2  tablespoons  finely chopped seeded poblano pepper
• 1  tablespoon  fresh lime juice
• 1/4  teaspoon  salt

Preparation

To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko.

Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.

Heat pan over medium-high heat. Coat pan with cooking spray. Add 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

To prepare salsa, combine corn and remaining ingredients; stir gently. Serve immediately with shrimp cakes.

Nutritional Information

Calories:

121 (29% from fat)

Fat:

3.9g (sat 0.8g,mono 1.4g,poly 0.7g)

Protein:

11.5g

Carbohydrate:

10.6g

Fiber:

1.6g

Cholesterol:

90mg

Iron:

1.5mg

Sodium:

252mg

Calcium:

34mg