These Cajun Shrimp and Corn Cakes take just 20 minutes to make and even less time to fly off the plate. They’re the perfect treat for seafood lovers, whether they’re served for a Mardi Gras dinner, as a party appetizer, or simply on toasted buns with lettuce, onion, and remoulade.
The Mardi Gras celebrations have already begun– the parades are on, the beads are out, the people are letting loose, and I’m playing catch-up because I didn’t even realize that Mardi Gras was upon us until yesterday. Luckily, I’ve had this recipe on my “must make” list for a while now, and I was able to churn it out and send it out into the universe (or webiverse, or whatever we call the infinite expanse of the internet these days) all in one day because the Cajun Shrimp and Corn Cakes are basically gold when you’re low on time.
Can I get a big YES for 20 minute recipes?
WHAT ARE CAJUN SHRIMP AND CORN CAKES?
Like crab cakes, these shrimp cakes are made of chopped seafood which is seasoned and held together with a bit of egg and breading, and then pan-fried until crisp on the outside yet tender and juicy on the inside.
However, these Cajun Shrimp and Corn Cakes are more than that. They’ve also got corn (hence the name!) in three forms– regular corn kernels, creamed corn, and cornmeal. The regular corn kernels are an obvious add-in for corn cakes, but the other two have equally important roles. The creamed corn lends moisture to the shrimp mixture which prevents the cakes from drying out. Meanwhile, the cornmeal adds extra savory-sweet flavor and crunch.
It might sound like a lot of corn is in these patties. You’re right, there is. But the shrimp is still the star of the show here! And it’s a whole lot less expensive than crab meat, to boot.
HOW TO MAKE CAJUN SEASONING
If you don’t have cajun seasoning on hand, don’t worry. You can make your own blend out of these spices:
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Just mix ’em together and use as needed!
- 1 pound large raw shrimp peeled and deveined
- 1 large egg
- 1 cup creamed corn
- 1 cup whole kernel corn
- 4 cloves garlic, minced
- 2 tablespoons cajun seasoning
- 2 tablespoons fresh parsley, chopped, plus more to top
- Kosher salt and black pepper, to taste
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons oil, for frying, divided
- Remoulade or aioli, to serve
- Pat the shrimp dry with paper towels and place n the bowl of a food processor. Pulse the shrimp until chopped into pea-sized pieces, making sure not to over-process. Transfer to a large bowl.
- Mix in the creamed corn, whole kernel corn, garlic, cajun seasoning, parsley, and salt and pepper. Stir in the flour and cornmeal until well-combined.
- Heat a tablespoon of oil in a large skillet over medium heat. Use an ice cream scoop or cookie scoop to transfer a scoop of the batter to the pan, and then use the back of the scoop to smooth the top and spread out the cakes into circles. Continue until the pan is full.
- Cook until crisp and cooked through, about 4-5 minutes per side. Transfer to a plate and repeat for the remaining cakes, adding more oil to the pan if necessary.
- Sprinkle the shrimp cakes with extra chopped parsley and serve warm with remoulade or aioli.