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West Coast Shrimp Cakes with Sweet Pepper Salsa

4 servings

Nutritional Facts Per Serving

21.4 g
28.2 g
2.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 448
  • Fat 28.1 g
    • Saturated   3.3 g
    • + Trans 
  • Cholesterol 175 mg
  • Sodium   250 mg
  • Carbohydrate 28.2 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 21.4 g
    • Vitamin A 33 %
    • Vitamin C 277 %
    • Calcium 7 %
    • Iron 23 %


Combine salsa ingredients in a bowl, then refrigerate until needed. Place shrimp in a food processor and pulse until almost a mince. (Shrimp could also be chopped to this state by hand). Place in a bowl with remaining ingredients, except cornmeal and oil, and mix well to combine. Place the cornmeal in a wide, shallow dish. Dampen hands lightly with cold water and shape 1/4 cup amounts of shrimp mixture into balls. Set the balls - there should be 8 - on the cornmeal. Sprinkle the top and sides with cornmeal and form the balls into cakes about 3 inches wide and a inch thick. Heat the oil in a large non-stick skillet over medium heat. Cook the shrimp cakes for 3-4 minutes per side. Place two cakes on each of 4 plates. Place a spoon of salsa alongside.

Serving Suggestions

Beyond a nice, mixed green salad, these rich tasting cakes would also go well with Baby Spinach Caesar Salad with Olive Bread Croutons, or Asparagus and New Potato Salad. You’ll find recipes for both in our recipe collection.

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