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Corn-crusted Shrimp Cakes

4 servings
Lunch

Characteristics

Low Sodium

Nutritional Facts Per Serving

483
Calories
38.6 g
Protein
7.2 g
Carbs
2.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 483
  • Fat 33.5 g
    • Saturated   12.7 g
    • + Trans 
  • Cholesterol 96 mg
  • Sodium   103 mg
  • Carbohydrate 7.2 g
    • Fibre   2.5 g
    • Sugars  
  • Protein 38.6 g
    • Vitamin A 3 %
    • Vitamin C 7 %
    • Calcium 2 %
    • Iron 40 %

Method

Place the shrimp in a food processor and pulse until finely chopped (do not puree). Transfer the shrimp to a medium bowl. Mix in the mayonnaise, lime juice, cumin, Tabasco, green onions, cornstarch, salt and pepper and mix well to combine. Place the cornflake crumbs in a wide, shallow dish. Dampen your hands lightly with cold water and divide and shape the shrimp mixture into 8 balls. Set the balls on the cornflake crumbs. Sprinkle the top and sides with the crumbs and press and form the balls into 3-inch wide cakes. Heat the oil in a large non-stick skillet set over medium heat. Add the shrimp cakes and cook for 3 to 4 minutes per side, or until golden brown and well heated through. Serve 2 shrimp cakes per portion, garnished with lime slices, and, if desired, topped with salsa or tartar sauce.

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