These baked shrimp corn cakes are tasty appetizers which require a handful of simple ingredients and easy cooking steps. They are crispy, and the baking method makes them guilt-free.
When I studied in London, shrimp cake was a quick dish I came up with, and it was requested by my housemates for dinner every week. Those cakes contained shrimp and ground pork and were pan-fried until fully cooked. They were slightly springy and full of sweetness from shrimp.
Back to present days, my farmers market has been full of sweet corn since the last few weeks. I was curious if adding corn to my shrimp cakes would create interesting flavors, so I bought some corn from my local farmers and made a few batches to test. And yes, the sweet corn provides additional sweetness and crunchiness to my shrimp cakes. The addition of green bell pepper also adds crunchiness and a nice and light grassy aroma.
Making baked shrimp corn cakes
The ingredients you need for the cakes are shrimp, sweet corn, green bell pepper, scallion and garlic. The cakes are then covered with a crisp panko crust and baked in the oven. I made them without the panko crust, and I think the crust makes them more fun to eat. You need ketchup and worcestershire sauce to make the slightly sweet and tangy sauce.
I admit I have a soft spot for crispy food. However, I want to avoid deep frying at home if possible, because it can heat up the kitchen and make the house smell horrible. Not to mention that fried food can be greasy and unhealthy. I’m happy that I have none of those concerns when making these crispy baked shrimp corn cakes. The panko is toasted in the skillet until golden brown. We then use the toasted panko to coat the colorful shrimp balls and cook them in the oven. They come out perfectly crispy, healthy and delicious.
For the best result, please use Japanese panko which is fluffier and crispier than regular Western breadcrumbs. You can easily find them at Asian grocery stores. You can bake the shrimp cakes in advance and reheat them in the oven before serving, and they will still be crispy.
Summer is almost over, and I think this recipe is a great way to enjoy summer sweet corn. I’m enjoying these last summer days watching the U.S. open tennis tournament :).