Sweet Cornbread Shrimp Cakes with Mango Salsa

Sweet Cornbread Shrimp Cakes with Mango Salsa are a delightful fusion of savory and sweet, perfect for an elevated appetizer or a light yet satisfying main course. These golden shrimp cakes combine tender, finely chopped shrimp with the comforting sweetness of cornbread, fresh corn kernels, and aromatic scallions, all seasoned with garlic powder and paprika. Crisped to perfection, each bite bursts with flavor and texture. Paired with a vibrant mango salsa made from juicy mango, crisp red bell pepper, zesty lime juice, and a hint of honey, this dish is a tropical-inspired crowd-pleaser. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or entertaining guests. Serve these shrimp cakes warm, topped with the refreshing mango salsa for a dish that is as visually appealing as it is delicious. Keywords: cornbread shrimp cakes, mango salsa, shrimp recipes, tropical appetizers, seafood recipes.

Nutriscore Rating: 66/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb Shrimp (peeled, deveined, and finely chopped)
• 1 cup Cornbread mix
• 0.5 cup Corn kernels (fresh or frozen, thawed)
• 2 tbsp Scallions (thinly sliced)
• 2 large Eggs
• 0.25 cup Buttermilk
• 1 tsp Garlic powder
• 0.5 tsp Ground paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Vegetable oil (for frying)
• 1 medium Mango (peeled and diced)
• 0.25 cup Red bell pepper (diced)
• 0.25 cup Red onion (diced)
• 2 tbsp Fresh cilantro (chopped)
• 2 tbsp Lime juice
• 1 tsp Honey
• 0.25 tsp Salt (for salsa)

Directions

Step 1

In a medium mixing bowl, combine the chopped shrimp, cornbread mix, corn kernels, scallions, eggs, buttermilk, garlic powder, paprika, salt, and black pepper. Mix until just combined. The mixture should hold together, but not be too wet; if necessary, add a little more cornbread mix to adjust consistency.

Step 2

Heat the vegetable oil in a large skillet over medium heat until shimmering.

Step 3

Scoop about 1/4 cup of the shrimp mixture into your hands, shape into a small patty, and carefully place it in the skillet. Repeat with the remaining mixture, working in batches to avoid overcrowding the pan.

Step 4

Cook the shrimp cakes for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Step 5

While the shrimp cakes are cooking, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, lime juice, honey, and salt in a small bowl. Stir until well mixed.

Step 6

Serve the shrimp cakes warm with a generous spoonful of mango salsa on top.

Nutrition Facts

Serving size	(1440.4g)

Amount per serving	% Daily Value*
Calories	2813.1

Total Fat 140.7g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1236.0mg	0%
Sodium 5547.1mg	0%
Total Carbohydrate 260.4g	0%
Dietary Fiber 13.6g	0%
Total Sugars 95.4g
Protein 147.0g	0%

Vitamin D 803.2IU	0%
Calcium 816.2mg	0%
Iron 10.0mg	0%
Potassium 2573.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 20.3%

Carbs: 36.0%