30-Minute Shrimp and Corn Cakes with Sriracha Sauce
Make these quick shrimp and corn cakes with spicy sriracha sauce in just 30 minutes. Gluten-free and perfect for summer entertaining!
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Fish spatula
- Ice cream scoop
- Paper towel
- Plate
- Serving platter
- Refrigerator
- Stove
- Airtight container
- Spoon
- Kitchen scale
Ingredients
- 12 oz peeled and deveined raw shrimp, tails removed
- 1 cup frozen sweet corn, thawed
- 1/3 cup fresh parsley leaves
- 1 large egg
- 1 1/2 teaspoons Old Bay Seasoning
- 3 tablespoons extra-virgin olive oil
- 1/4 cup sour cream or plain full-fat Greek yogurt
- 2 tablespoons mayonnaise
- 1-2 teaspoons Sriracha sauce
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
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