Shrimp Corn Cakes with Soy Mayo Recipe
Shrimp Corn Cakes with Soy Mayo Recipe photo by Taste of Home

Shrimp Corn Cakes with Soy Mayo Recipe

Publisher Photo
There will be husbands who want to add hot sauce to the dipping sauce for these savory corn cakes. Our advice: Hold your tongue. —Katty Chiong, Hoffman Estates, Illinois
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Cook: 5 min./batch
MAKES: 24 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce, optional
  • 1/8 teaspoon pepper
  • SHRIMP CORN CAKES:
  • 1/2 cup chopped onion (about 1 small)
  • 1 tablespoon oil plus additional for frying, divided
  • 2 garlic cloves, minced
  • 1/2 pound uncooked peeled and deveined shrimp, finely chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cream-style corn
  • 1 cup whole kernel corn
  • 1 egg, lightly beaten

Nutritional Facts

1 corn cake with 1 teaspoon sauce equals 109 calories, 7 g fat (1 g saturated fat), 22 mg cholesterol, 183 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine the first seven ingredients. Cover and chill until serving.
  2. In a large skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
  3. In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
  4. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Yield: 2 dozen (2/3 cup sauce).
Originally published as Shrimp Corn Cakes with Soy Mayo in Taste of Home June/July 2012, p65

Nutritional Facts

1 corn cake with 1 teaspoon sauce equals 109 calories, 7 g fat (1 g saturated fat), 22 mg cholesterol, 183 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Shrimp Corn Cakes with Soy Mayo

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 30, 2013

"Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain."

MY REVIEW
Reviewed Nov. 14, 2012

"These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches."

MY REVIEW
Reviewed Aug. 25, 2012

"Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!"

MY REVIEW
Reviewed Jun. 3, 2012

"Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT