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.

Servings: 4 people

Author: Sophie Pham

Course:

Appetizers and Side dishes

Cuisine:

Seafood

Instructions

1 Preheat oven to 400F.
2 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.
3 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.
4 Finely dice green bell pepper and thinly slice scallion. Cut corn off the cob.
5 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.
6 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.
7 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.

Crispy Baked Shrimp Corn Cakes

Course:

Cuisine:

🧂 Ingredients

Instructions

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