30-Minute Shrimp and Corn Cakes with Sriracha Sauce - Zest Plate
Make these quick shrimp and corn cakes with spicy sriracha sauce in just 30 minutes. Gluten-free and perfect for summer entertaining!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
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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