Corn Shrimp Cakes (Print Version)

# Ingredients:

→ Shrimp Cakes

01 - 12 oz raw shrimp, peeled with tails off

02 - 1/3 cup parsley (fresh)

03 - 1 cup sweet corn, thawed from frozen

04 - 1 large egg

05 - 3 tablespoons olive oil (extra-virgin)

06 - 1 1/2 teaspoons Old Bay

→ Sriracha Sauce

07 - 2 tablespoons mayonnaise

08 - 1/4 cup plain Greek yogurt or sour cream (full-fat)

09 - 1 tablespoon lemon juice (freshly squeezed)

10 - 1-2 teaspoons Sriracha

11 - 1/4 teaspoon powdered garlic

# Instructions:

01 - Use a food processor to chop up shrimp and corn until fine. Toss in egg, parsley, and Old Bay. Pulse until it's chunky but mixed.

02 - Blend the sauce ingredients in a bowl. Stir till it's creamy and well-blended. Keep aside.

03 - Heat 2 tablespoons of oil in a large pan over medium-high. Shape the mixture into 1/4-cup patties, pressing them to about 1/4-inch thick. Fry for 2-3 minutes per side until they turn crispy and golden.

04 - Add the last bit of oil and repeat for the rest of the shrimp mix. You’ll get 8 cakes total when done.

# Notes:

01 - Shrimp should weigh 12 oz after removing tails.

02 - Old Bay already has salt, so skip adding more.

03 - Feel free to swap sriracha sauce with tartar sauce.

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