Shrimp and Corn Cakes with Sriracha Sauce

5 from 4 votes

Shrimp and Corn Cakes with Sriracha Sauce

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.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer or Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Food processor
Large skillet

Ingredients

12 oz. peeled and deveined raw shrimp, tails removed*
1 cup frozen/thawed sweet corn (or fresh, steamed corn - see notes)
1/3 cup fresh parsley leaves
1 large egg
1 1/2 tsp. Old Bay Seasoning
2 to 3 Tbsp. extra-virgin olive oil for cooking

Sriracha Sauce

1/4 cup sour cream or plain full-fat Greek yogurt
2 Tbsp. mayonnaise (I use avocado oil mayo)
2 tsp. sriracha (adjust for desired level of spice)
1 Tbsp. fresh lemon juice
1/4 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; continue pulsing until mixture is well-combined but still chunky (see in-process photos for reference).
Prepare Sriracha Sauce by combining all ingredients in a medium bowl; mix until smooth. Taste and adjust spice and seasoning level as needed. Set aside.
Heat 2 Tbsp. of the olive oil in a large skillet over medium-high. Use a 1/4 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 1/4-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 (if needed), and repeat process with remaining half of the shrimp mixture. (This recipe should make 8 cakes total.)
If desired, sprinkle shrimp cakes with a pinch of flaky salt while still warm.
Transfer cooked shrimp cakes to a plate or platter, and serve with Sriracha Sauce. Garnish with extra chopped herbs and/or lemon wedges, if desired.

Notes

Make sure the shrimp measures 12 ounces AFTER the tails are removed. If ordering from the fish counter, ask for 1 to 2 extra ounces to account for the weight of the tails.
If using fresh corn, steam 2 ears of corn and slice off kernels once cool enough to handle. (One ear typically yields ~3/4 cup kernels.)
Since Old Bay Seasoning is salted, I found the shrimp cakes to be plenty seasoned without adding more salt, however if you have any flaky finishing salt on hand, feel free to sprinkle some on top after the shrimp cakes are cooked.
If you choose to use a different (unsalted) seasoning blend, add at least 1/2 tsp. kosher salt to the shrimp mixture.
You can also serve these cakes with homemade or store-bought tartar sauce in place of the sriracha sauce.

Nutrition