30-Minute Corn and Shrimp Cakes with Spicy Sauce
Whip up crispy corn and shrimp cakes with a zesty spicy sauce in half an hour. They're gluten-free and perfect for sunny gatherings!
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Cooking tools:
- Food processor
- Cooling rack
- Cast iron skillet
- Nonstick skillet
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Stove
Ingredients
- 12 oz raw shrimp, peeled with tails off
- 1/3 cup parsley (fresh)
- 1 cup sweet corn, thawed from frozen
- 1 large egg
- 3 tablespoons olive oil (extra-virgin)
- 1 1/2 teaspoons Old Bay
- 2 tablespoons mayonnaise
- 1/4 cup plain Greek yogurt or sour cream (full-fat)
- 1 tablespoon lemon juice (freshly squeezed)
- 1-2 teaspoons Sriracha
- 1/4 teaspoon powdered garlic
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