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Shrimp Corn Cakes with Soy Mayo Recipe

Shrimp Corn Cakes with Soy Mayo Recipe

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 YIELD:24 servings


  • 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
  • 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


  • 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).

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.

Reviews for Shrimp Corn Cakes with Soy Mayo

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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."

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."

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!!!!"

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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Wine Pairings

Light-Bodied White Wine

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