Are you a shrimp lover like me? Are you looking for a quick meal that`s lite & totally delish? A little spicy, a touch of sweet, a slightly crisp crust & super moist shrimpy goodness you really can`t go wrong here. This plate just screams summer & might be the perfect lunch or supper. Better yet I said quick, start to finish you can have it on the table in 20 minutes. What I`m talking about & this simple man`s plan to healthier eating today comes in the form of Spicy Shrimp Cakes with Cool Mango Salsa.
I`m getting hungry so let`s get started.
Here`s what you`ll need for your Spicy Shrimp Cakes with Cool Mango Salsa:
For the Spicy Shrimp Cakes
Shrimp- 16oz peeled, deveined & chopped
Jalapeño Peppers- 1 seeds & veins removed, finely chopped
Red Bell Pepper- 2 Tablespoons finely chopped
Red Onion- 2 Tablespoons finely chopped
Green Onion or Chives, 2 Tablespoons finely chopped
Garlic- 1-2 cloves minced
Corn Starch- 1 Tablespoon
Unsweetened Greek Yogurt- 1 Tablespoon
S & P
For the Mango Salsa
Fresh Mango- 1/2 cup finely diced
Jalapeno- 1 seeds & veins removed, finely chopped
Red Bell Pepper- 1 Tablespoon finely chopped
Red Onion- 1 Tablespoon finely chopped
Green Onion or Chives, 1 Tablespoon finely chopped
Lime-1 juicedJust a few simple ingredients.Start with your prep. Mince the garlic & finely chop the jalapeño, bell pepper, red onion & chives or green onion.Give your shrimp a quick chop. I love to buy frozen shrimp that have already had the shells & digestive tract removed. They defrost in about 5 minutes in a bowl of water & are ready to go. Super easy & convenient.To a mixing bowl add the shrimp, onions, garlic, peppers, egg, Greek yogurt & cornstarch. Season well with salt & freshly ground pepper. Give everything a good stir to thoroughly combine.
For the salsa simply add the mango, red onion, green onion, bell pepper & lime juice to a small bowl & give it a stir. So far we`re about 10 minutes in & ready to cook. I told you these babies come together quickly. They cook even faster.Heat a skillet with couple of tablespoon of olive oil over medium heat. Form the shrimp cakes & get them into the pan. Cook for 3-4 minutes until lightly browned & gently flip with a spatula. Cook another 3-4 minutes until golden & cooked through. Remove to paper towels to drain any excess oil & you`re ready to go.Plate on a bed of fresh greens or with whatever sides you prefer. Top with the mango salsa & serve immediately.These are so good with perfect contrasting flavors & textures, not to mention pretty beautiful to look at. We eat with our eyes first & I`m all in!
Enjoy your Spicy Shrimp Cakes with Cool Mango Salsa! You`re going to be so glad to have these in your life!