Tender, Moist Shrimp Cakes with Cilantro Lime Crema
Delightfully crispy on the outside and succulent on the inside, these pan-fried shrimp and corn cakes bring a fun, zesty twist to the dinner table. A light, tangy cilantro lime crema adds a fresh, herbaceous finish, making these cakes a guaranteed hit at potlucks, parties, or even just a laid-back weeknight dinner.
Why You’ll Love This Recipe
- Bright and Bold Flavors: The combo of garlic, jalapeño, cilantro, and lime is vibrant and summery, no matter what season you’re in.
- Texture: Part of the shrimp is blended into a paste for maximum binding power, while the remaining is chopped into chunks for a meaty bite.
- Ease Prep: A little pulsing in a food processor and quick pan-frying is all it takes to have restaurant-quality shrimp cakes at home.
For more light and fresh summer recipes, consider trying my grilled corn and miso salad, this cool, creamy peach and corn gazpacho, or these zucchini fritters loaded with feta and pine nuts!
Note: if using frozen shrimp, be sure to thaw completely and pat dry before beginning.
Ingredient Substitutions
- No Jalapeño? Try using a pinch of red pepper flakes or a bit of hot sauce for a hint of heat.
- Prefer Other Herbs? Swap cilantro for parsley if you’re not a cilantro fan.
- Experiment with Seasoning: Add Blackening, Cajun, or Old Bay seasoning for a different flavor profile.
- Other sauces to try: avocado crema, poblano crema, cilantro chimichurri or everyone’s favorite summer dressing, my fresh basil vinaigrette!
Directions
Full quantities and instructions can be found in the recipe card below.
- Prepare the shrimp and corn: Start by giving half of your shrimp and corn a quick whirl in a food processor until they’re almost paste-like. Chop the rest of your shrimp into bite-size pieces and combine them with fresh, whole corn kernels. This combination ensures a shrimp cake that binds together, but still has texture.
- Form the shrimp cake mixture: To this, add breadcrumbs, scallions, sour cream, a beaten egg, jalapeño, garlic, and spices. Once mixed, refrigerate for 15 minutes.
- Make the sauce: Either whisk or blend together the ingredients for the cilantro lime crema. It’s quick and easy, ready in just 5 minutes!
4. For the cakes: Now for the fun part–shaping your cakes! Scoop out ¼-⅓ cup of the mixture, forming into uniform flat rounds. Gently press each into breadcrumbs, coating on all sides. This can be done ahead of time if you’re not frying immediately. Chill for 20 minutes to help them firm up (or wrap well and refrigerate for up to 8 hours).
5. Pan-fry: Heat a skillet with neutral oil. When hot, work in batches to fry the shrimp corn cakes, about 3 minutes per side. They should be golden brown and crisp. Remove from the pan, then sprinkle with chopped cilantro. Repeat until all are cooked.
This is such an approachable and easy way to enjoy seafood! We’re also big fans of these tender salmon cakes with creamy Greek yogurt sauce and my classic homemade cod cakes.
Other Cooking Methods
To bake: Lightly oil a baking sheet or line it with parchment. Bake the shrimp cakes at 400°F (200°C) for about 15–20 minutes, flipping once halfway through, until golden and cooked through.
To grill: Lightly oil both sides of each shrimp cake, then place them on a preheated grill over medium-high heat, cooking for about 3–4 minutes per side until golden and cooked through. Make sure to flip carefully so they don’t fall apart!
Ari’s Best Tips!
- Pulse with caution: Aim for a sticky, coarse paste—over-pulsing makes the mixture too mushy.
- Chill before frying – Refrigerating the shrimp cakes before frying helps them hold their shape and prevents them from falling apart in the pan.
- Don’t overcrowd the pan – Fry in batches to ensure even cooking and a crispy crust.
- Watch the heat: Cook the cakes over medium to medium-high heat so they crisp without burning.
Serving Suggestions
These summer shrimp cakes are delicious on their own with grilled vegetables, but you could also add them to tacos with shredded cabbage and crema or serve them warm on top of salads.
For a truly quick and easy side dish, serve ’em up with this fresh tomato and avocado salad. Utterly simple, but utterly perfect.
These delicious shrimp cakes are loaded with bold flavors, a delightful crunch, and a fresh pop of brightness from the cilantro lime crema. Add them to your next summer gathering and be sure to snap a picture!
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Pan-Fried Shrimp Cakes with Fresh Summer Corn
Equipment
Ingredients
For the shrimp cakes
- 1 lb extra-large shrimp, peeled, deveined, tails removed
- 2 cups (320g) fresh corn kernels, from 2 ears of corn (you can use drained canned corn if needed)
- 2 cups (200g) breadcrumbs, divided (or panko breadcrumbs)
- 3 scallions, thinly sliced
- 2 Tbsp (30g) sour cream, creme fraiche, mayonnaise, or Greek yogurt
- 1 large (50g) egg, beaten
- 1 jalapeño, finely chopped (leave the seeds in if you like spice!)
- ½ cup cilantro, finely chopped, plus more for serving
- 2 cloves of garlic, finely chopped
- 1 tsp lime zest, from 1 small lime, cut into wedges for serving
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp chili powder
- ¼ tsp freshly ground black pepper
- ¼ cup neutral oil, such as grapeseed, sunflower, or canola oil
For the cilantro lime crema
- ⅔ cup sour cream
- ½ cup loosely packed cilantro leaves
- 1 garlic clove, peeled and finely chopped
- 1 lime, zested and juiced
- Pinch of kosher salt
Instructions
- Prepare the shrimp. Place half of the shrimp and half of the corn in a food processor fitted with blade attachment. Pulse several times until the mixture is almost paste-like in consistency. Transfer to a mixing bowl. Chop the remaining ½ lb of shrimp into small bite-size pieces roughly ¼-inch in size. Add this to the bowl along with the remaining 1 cup of whole corn kernels.
- Create shrimp cake mixture. To this, add ½ cup (50g) breadcrumbs, 3 sliced scallions, 2 Tbsp (30g) sour cream, 1 beaten egg, 1 chopped jalapeño, ¼ cup chopped cilantro, 2 grated garlic cloves, 1 tsp lime zest, 1 tsp cumin, 1 tsp kosher salt, ½ tsp chili powder, and ¼ tsp black pepper. Mix well, then refrigerate for 15 minutes.
- Make the sauce. If making in a blender, place ⅔ cup sour cream, ½ cup loosely packed cilantro leaves, 1 chopped garlic clove, lime zest and juice, and a pinch of Kosher salt in the bowl of a blender, then process until very smooth. Otherwise, whisk all ingredients together in a bowl until smooth. Cover and refrigerate until needed.
- Prepare the shrimp cakes. Place the remaining 1½ (150g) cups of breadcrumbs in a shallow bowl. It’s helpful to wet hands with water or wear gloves for this step. Working with ¼-⅓ cup of the mixture at a time, form into uniform flat round disks, then gently press into the panko on both sides. Set on a sheet pan or plate until ready to fry. The shrimp cakes can be made up to this point and then wrapped tightly and refrigerated for up to 8 hours until ready to cook. If cooking right away, refrigerate for at least 20 minutes to firm up.
- Cook, then serve! Heat ¼ cup neutral oil in a large skillet over medium to medium-high heat. When hot, work in batches to pan-fry the shrimp cakes until golden brown on each side, about 3 minutes per side. Transfer to a serving plate, then sprinkle with chopped cilantro. You may need to wipe out the pan and/or add more oil in between batches. Repeat until all shrimp cakes are cooked. Enjoy with cilantro lime crema alongside.
Notes
- To make-ahead: The mixture can be shaped into cakes and kept in the fridge for up to 8 hours before cooking.
- Store: Leftover shrimp cakes stay fresh in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to crisp them back up.
- To freeze: For best results, freeze the uncooked patties (after breading) in a single layer on a sheet pan, then transfer them to a freezer-safe bag. Thaw in the fridge overnight, then cook as directed.
Nutrition
Photography by Katilin.
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