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.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz shrimp, peeled and deveined ((about 10 medium-large shrimps))
- 1 large clove of garlic
- 1 ear of sweet corn
- 2 tablepoons finely diced green bell pepper
- 1 stalk of scallion
- 1/8 teaspoon salt
- black pepper
- 2/3 cup Japanese panko
- 1 tablespoon olive oil
- 1 teaspoon ketchup
- 1 tablespoon Worcestershire sauce
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.