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

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Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —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 large egg, lightly beaten

Nutritional Facts

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

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

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(5)
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MY REVIEW
Skap User ID: 6587632 200163
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
cooking919 User ID: 6483918 195423
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
scentsdva User ID: 6694176 127301
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
mpagnotta User ID: 1390048 127298
Reviewed Jun. 3, 2012

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

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