Go Back
+ servings
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.
Print Recipe
No ratings yet

Crispy Baked Shrimp Corn Cakes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers and Side dishes
Cuisine: Seafood
Servings: 4 people
Calories:
Author: Sophie

Ingredients

For the shrimp corn cakes

  • 10 oz shrimps, peeled and deveined (about 10 medium-large shrimps)
  • 1 large clove of garlic
  • 1 ear of sweet corn
  • 2 tablepoons finely diced green bell pepper
  • 1 stalk of scallion
  • 1/8 teaspoon salt
  • black pepper
  • 2/3 cup Japanese panko
  • 1 tablespoon olive oil

For the sauce

  • 1 teaspoon ketchup
  • 1 tablespoon Worcestershire sauce

Instructions

  • Preheat oven to 400F.
  • Place a pan over medium heat, add olive oil and panko. Stir and toast for a few minutes until panko is golden brown. Transfer to a plate to cool.
    Toasted panko
  • Slice garlic into thin slices. Add garlic and shrimps to a food processor/chopper and process for a few seconds until they become a sticky mixture. You don't need to process them into a paste, it's fine to have small pieces of shrimps in the mixture.
  • Finely dice green bell pepper and thinly slice scallion. Cut corn off the cob.
    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.
  • Add shrimp, bell pepper, scallion, corn, salt and pepper to a bowl and mix well to combine. Use about 1 tablespoon of filling to form small shrimp corn balls.
    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.
  • Coat the shrimp corn cakes with toasted panko. Set a wired rack over a baking tray lined with foil. Place the cakes on the rack and bake in the oven for 10-12 minutes or until fully cooked.
    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.
  • In a bowl, whisk to combine ketchup and Worcestershire sauce. Drizzle sauce over shrimp corn cakes to serve or serve sauce in a separate bowl to dip.

Notes

The recipe makes about 18 shrimp corn cakes.