These easy Shrimp and Corn Cakes with Sriracha Sauce are ready in just 30 minutes. Gluten free and with minimal ingredients, they'll be the star of any summer gathering.
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Why You'll Love these Shrimp Cakes
Tender and juicy with sweet pops of corn, these shrimp cakes will add welcome variety to your summer entertaining menus.
The texture of shrimp makes it ideal for forming patties that you can pack with herbs and spices, without the need to add breadcrumbs or flour.
I find that keeping the ingredients minimal and omitting the breading creates a cake with sharper shrimp flavor.
If you're looking for a crispier, more fritter-like texture, I suggest trying my Thai Shrimp Cakes instead.
For more summer-centric shrimp recipes, also check out my Greek Marinated Shrimp Skewers and these Chili-Lime Shrimp Crostini's.
The Ingredients
These shrimp cakes are ideal for entertaining, because they can be made in advance and are friendly to an assortment of dietary needs.
- Shrimp: You need 12 ounces of raw peeled and deveined shrimp, which you will need to remove the tails from. For the best deal, look for a bag in the frozen foods section.
- Corn: Feel free to use frozen/thawed, canned or fresh corn in this recipe.
- Old Bay: This classic seafood spice includes celery seed, paprika, mustard, salt, red pepper, and black pepper.
- Egg: To help the shrimp cakes stick together.
- Parsley: For fresh, herb-flavor. Alternatively, you can use cilantro, chives, or fresh dill.
- Sour Cream: Feel free to use plain, full-fat Greek yogurt instead for similar thickness and tang.
- Mayo: I prefer using an avocado oil mayonnaise, such as Chosen Foods brand, for extra heart-healthy fats.
- Lemon: To add brightness and acidity to the sauce.
- Sriracha: Feel free to use any chili-garlic sauce you like or have on hand. And go as heavy or light with the amount!
For a full list of the ingredients and quantities, see the recipe card below.
Substitutions/Additions
- Use Different Spices: If place of the Old Bay, you can also use a mix of paprika, garlic powder, and cumin.
- Cajun Shrimp Cakes: Swap the Old Bay seasoning for your favorite Cajun seasoning. Add extra cayenne for even more kick!
- Asian Shrimp Cakes: Omit the Old Bay seasoning and add fresh ginger, garlic, and a dash of fish sauce to the cakes.
- Serve with Tartar Sauce: Omit the sriracha sauce and serve the shrimp cakes with good ol' tartar sauce.
Step-by-Step Instructions
Step 1: Pulse shrimp and corn in a food processor until broken down.
Step 2: Add egg, parsley, and Old Bay Seasoning; pulse again until the mixture comes together.
Step 3: Prepare Sriracha Sauce by combining sour cream, mayo, lemon juice, sriracha, and garlic powder in a bowl; mix well.
Step 4: Fry the shrimp mixture in a large skillet over medium-high for 2 to 3 minutes per side. Transfer to a plate and season lightly with flaky salt. Serve with Sriracha Sauce.
Serving Suggestions
In addition to enjoying the shrimp cakes with Sriracha Sauce, you can serve them in a lettuce wrap or bun, or enjoy over a bed of arugula.
Here are a few of my favorite side dishes to pair them with:
- Zucchini Orzo Salad: With the most delicious Pepperoncini Dressing!
- Marinated Tomatoes: Serve with halloumi and pita bread.
- Smashed Cucumber Feta: You will swoon over the Feta Dressing!
Recipe FAQs
Unfortunately the mixture is a little too wet for the air fryer. They work best when the mixture is spooned directly into a hot skillet.
You can pulse the mixture in the food processor 1 day ahead, and store in the fridge until ready to cook.
Gently reheat the cakes in a nonstick skillet on the stovetop over medium heat for the best results.
More Summer Shrimp Recipes to Try:
If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.
Shrimp and Corn Cakes with Sriracha Sauce
Equipment
- Food processor
- Large skillet
Ingredients
- 12 oz. peeled and deveined raw shrimp, tails removed*
- 1 cup frozen/thawed sweet corn
- ⅓ cup fresh parsley leaves
- 1 large egg
- 1 ½ tsp. Old Bay Seasoning
- 3 Tbsp. extra-virgin olive oil
Sriracha Sauce
- ¼ cup sour cream or plain full-fat Greek yogurt
- 2 Tbsp. mayonnaise (I use avocado oil mayo, such as Chosen Foods brand)
- 1 to 2 tsp. Sriracha (depending on desired level of spice)
- 1 Tbsp. fresh lemon juice
- ¼ tsp. garlic powder
Instructions
- Combine shrimp and corn in a food processor; pulse a few times to finely chop. Add parsley, egg, and Old Bay Seasoning; pulse again until mixture is well-combined but still chunky.
- Prepare Sriracha Sauce by combining all ingredients in a medium bowl; mix until smooth. Set aside.
- Heat 2 Tbsp. of the olive oil in a large skillet over medium-high. Use a ¼ cup measuring cup to scoop up portions of the shrimp mixture and transfer to hot skillet. Use the back of spoon to flatten mixture into a ¼-inch thick cake. Fry for 2 to 3 minutes on each side, until golden and cooked through. (You should be able to cook 4 cakes at a time, which is roughly half the batch.)Add remaining 1 Tbsp. olive oil to pan, and repeat process with remaining half of the shrimp mixture. (This recipe should make 8 cakes total.)
- Transfer cooked shrimp cakes to a plate or platter, and serve with Sriracha Sauce.
Celeste
Great recipe! If you use fresh corn would you cook the corn first?
Rehoboth
Excellent post.
Thanks
Mary
Fantastic!! I served them as an appetizer at a summer dinner party this weekend and my friends and neighbors all requested the recipe.
Jen
These look amazing! Any sub for the Mayo? And how much of each spice to compensate for the Old Bay?
use a mix of paprika, garlic powder, and cumin.
Love all of your recipes
Jamie Vespa
Hi Jen! I’d use about 1/2 tsp of each of those spices, plus 1/2 tsp. kosher salt.
you could leave out the mayo and just use extra sour cream or yogurt, however the sauce will be a lot tangier. The mayo really helps balance it.
Liz
These are SO tasty!! And very easy to make. I usually make something similar with flour, so I enjoyed how much lighter and fresher these tasted. I will definitely make again this summer!