• 10 Ratings

Blended shrimp paste helps bind these corn cakes together - no breadcrumbs or eggs needed! A hint of sweetness from fresh corn and fiery bite from jalapenos make them irresistible.

By Heather Christo
Source: Better Homes and Gardens


Credit: Constatine Poulos

Recipe Summary

40 mins


Shrimp and Corn Cakes:
Red Pepper Yogurt Sauce:


For Shrimp and Corn Cakes:
  • Finely shred the peel of the lemons. Set aside.

  • In the bowl of a food processor add two-thirds of the shrimp and half of the finely shredded lemon peel. Cover and process with several on/off turns until the mixture becomes a fine paste.

  • Transfer the shrimp paste to a large bowl. Add the remaining shrimp (roughly chopped), remaining lemon peel, corn kernels, green onions, parsley, jalapeño, and salt; mix well.

  • Using clean hands, form 8 patties from the shrimp and corn mixture. Cover and chill until ready to use.

For Red Pepper Yogurt Sauce:
  • In a blender or food processor, blend or process the yogurt, roasted red peppers, hot red pepper, lemon juice, garlic, honey, if using, and salt. Cover and chill until ready to use.

  • In a large skillet heat oil over medium-high heat. Working in two batches, add shrimp cakes and cook for 2 to 3 minutes or until the bottoms have become golden and crispy.

  • Flip cakes and cook 1 to 2 minutes more or until golden and crispy and the shrimp is opaque. Remove from heat; cover and keep warm. Repeat with remaining cakes. Serve with Red Pepper Yogurt Sauce.


Because hot chile peppers, such as (jalapeños, others), contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

219 calories; total fat 14g; saturated fat 2g; polyunsaturated fat 9g; monounsaturated fat 3g; cholesterol 92mg; sodium 436mg; potassium 333mg; carbohydrates 9g; fiber 1g; sugar 3g; protein 16g; trans fatty acid 0g; vitamin a 223IU; vitamin c 40mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 23mcg; vitamin b12 0mcg; calcium 77mg; iron 1mg.


10 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
these were great, i really liked using the shrimp paste to hold the patties together rather than flour, eggs or breadcrumbs.