Shrimp Cakes and Kale Saute

I made such a yummy dinner last night that I just had to share!

I based this recipe on the Spicy Shrimp Cakes with Avocado Corn Salsa in Cooking Light, but tweaked it to my own tastes and to make it even lighter.

Shrimp Cakes

  • 1 pound medium shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1/4 cup thinly sliced scallions
  • 3 tablespoons reduced-fat mayonnaise
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 large egg 
  • 3/4 cup panko (Japanese breadcrumbs), divided 
  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 cooking spray.  Add garlic and scallions to  pan; sauté for 3-5 minutes until garlic is browned. Remove from heat. 
  3. In a large bowl combine shrimp, scallions, and the next 5 ingredients (through egg), stirring well. Add 1/2 cup panko.
  4. Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1/2 cup panko. Chill at least one hour.
  5. Heat oven to 400. Mist shrimp cakes with olive oil before putting in oven. Bake shrimp cakes 20-30 minutes until cooked through and golden brown.


  • 1 cup frozen white corn, thawed 
  • 1 diced peeled avocado 
  • 1/4 cup chopped chives
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

    Kale Saute

    1 tablespoon olive oil
    1/2 medium onion- chopped
    2 gloves garlic- minced
    2 tablespoons mustard
    1 tablespoon cider vinegar
    1 cup chicken stock

    In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook 5 minutes (until onion is soft). Stir in mustard, vinegar, and chicken stock and bring to a boil. Add kale and cook  covered, stirring frequently until liquid is reduce by half (10-15 mins)

    I served the shrimp cakes and salsa over a bed of the kale. Yummy Yummy!