Here’s a new take on crab cakes, using shrimp and lots of fresh and bright flavors. There’s a great balance of acidity, sweetness, and heat. The shrimp provides high-quality lean protein with almost no saturated fat and very low in calories. The corn and avocado salsa that tops the shrimp cakes gives you a good dose of fiber, good carbs, and heart-healthy monounsaturated fats (the good ones). 


  • 1 pound medium shrimp, peeled and deveined
  • Cooking spray
  • 1 cup finely chopped red bell pepper
  • 1 garlic clove, minced
  • ¼ cup thinly sliced green onion
  • 3 tbs. nonfat plain Greek Yogurt
  • 1 tbs. fresh lime juice
  • 1 ½ tsp. hot sauce
  • ½ tsp. sugar
  • 1/8 tsp. turbinado salt
  • 2 egg whites
  • ¼ cup finely chopped fresh cilantro
  • ¾ cup panko (Japanese breadcrumbs), divided


  • 1 cup frozen white corn, thawed
  • ¾ cup diced peeled avocado
  • ¼ cup chopped fresh cilantro
  • 3 tbs. finely chopped red onion
  • 2 tbs. finely chopped, seeded poblano pepper
  • 1 tbs. fresh lime juice
  • 1/8 tsp. salt
  1.  To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped.  Set aside.
  2. Heat a large nonstick skillet over medium heat.  Coat pan with nonstick cooking spray.  Add bell pepper to pan, sauté for 1 minute.  Remove from heat.  Place bell pepper in a large mixing bowl.  Add shrimp, green onions, and the next 6 ingredients (through egg white), stirring well. Stir in cilantro and ¼ cup panko.
  3. Divide shrimp mixture into 10 equal portions, shaping each portion into a ½-inch thick patty.  Dredge both sides of patties in remaining ½ cup panko.  Chill at least 1 hour.
  4. Heat pan over medium-high heat. Coat pan with cooking spray.  Add 4-5 cakes to pan, cook 4 minutes on each side or until browned.  Remove from pan and keep warm.  Repeat with remaining shrimp cakes.
  5. To prepare salsa, combine corn, and remaining ingredients; stir gently.  Serve immediately with shrimp cakes.



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