Tropical Sweet Cornbread Shrimp Cakes with Vibrant Mango Salsa
Indulge in a delightful twist on traditional shrimp cakes with our Tropical Sweet Cornbread Shrimp Cakes. This award-winning recipe, crowned the top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off, combines the sweetness of cornbread with succulent shrimp, vibrant vegetables, and a refreshing mango salsa. Ideal for summer gatherings or elegant dinners, these shrimp cakes are crispy on the outside and tender on the inside, bringing a taste of the tropics to your table. Serve with zesty lime wedges and finish with a sprinkle of fresh parsley for a visually stunning and flavorful dish. Note: Fresh peaches or pineapple can be used as alternatives in the salsa for a personalized touch.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Cornbread mix
1 (7 ounce) package (Martha White Sweet Yellow recommended)
Milk
1/2 cup (Use as directed in cornbread mix)
Egg
1 (Beaten, for cornbread)
Mangoes
3 cups (Peeled and chopped (about 2-3 mangoes))
Red onions
2 tablespoons (Finely chopped for salsa, plus 1/2 cup for cooking)
Lime
1 large (Juiced for salsa)
Salt
1 pinch (To taste)
Jalapeños or Serrano pepper
1 (Seeded and finely chopped)
Cilantro
1/4 cup (Chopped for salsa, plus 1/3 cup for the shrimp mixture)
Butter
2 tablespoons (For sautéing celery and onion, plus additional for cooking shrimp cakes)
Celery
1 cup (Finely chopped)
Shrimp
1 lb (Uncooked, peeled, deveined, and coarsely chopped)
Seafood seasoning
3 teaspoons (Old Bay or similar recommended)
Eggs
2 large (Beaten, for shrimp mixture)
Mayonnaise
1/3 cup (For shrimp mixture)
Butter
For sautéing (As needed)
Lemon wedges
To garnish (Fresh, for serving)
Parsley
To garnish (Fresh, for serving)
Instructions
1
Begin by preheating your oven and preparing the cornbread according to the package directions, replacing the water with milk and adding one beaten egg for extra richness. Once baked, allow the cornbread to cool before crumbling it into a large mixing bowl.
2
Prepare the mango salsa by combining peeled and chopped mangoes, finely chopped red onions, lime juice, salt, seeded and finely chopped jalapeño or serrano pepper, and chopped cilantro in a separate bowl. Mix well and let the salsa sit for at least 30 minutes for the flavors to meld together. You may serve it right away or refrigerate until ready to serve.
3
In a 12-inch cast iron skillet, heat 2 tablespoons of butter over medium heat. Add finely chopped celery and 1/2 cup of red onion, cooking until they are tender, approximately 6 to 8 minutes, stirring occasionally.
4
Once cooked, transfer the celery and onion to the bowl with the cornbread. Add coarsely chopped uncooked shrimp, seafood seasoning, 2 beaten eggs, mayonnaise, 1/3 cup chopped cilantro, and season with salt and pepper to taste. Mix until thoroughly combined.
5
Using approximately 1/3 cup of the shrimp mixture, shape it into 12 cakes, each about 2 1/2 inches in diameter. Place the formed cakes on a parchment or wax paper-lined baking sheet to prevent sticking.
6
In the same skillet, heat an additional 1 to 2 tablespoons of butter over medium heat. Cook the shrimp cakes in batches, ensuring they are lightly browned and the shrimp is fully cooked through, which should take about 4 minutes per side. If needed, add more butter for subsequent batches.
7
Once all the shrimp cakes are cooked, transfer them to a serving platter. Garnish with lemon wedges and fresh parsley, and serve alongside the mango salsa for a burst of tropical flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Sweet Cornbread Shrimp Cakes?
They are a delightful twist on traditional shrimp cakes that combine the sweetness of cornbread with succulent shrimp and vibrant vegetables, served with a refreshing mango salsa.
Is this recipe an award-winner?
Yes, this recipe won the top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off.
What type of cornbread mix is recommended?
The recipe recommends a 7-ounce package of Martha White Sweet Yellow cornbread mix.
How do I prepare the cornbread for this recipe?
Bake the cornbread according to package directions, but replace the water with milk and add one beaten egg. Once cooled, crumble it into a large bowl.
What ingredients are in the vibrant mango salsa?
The salsa consists of peeled and chopped mangoes, finely chopped red onions, lime juice, salt, seeded and chopped jalapeño or serrano peppers, and fresh cilantro.
Can I substitute the mangoes in the salsa?
Yes, fresh peaches or pineapple can be used as alternatives to mango for a personalized touch.
How long should the mango salsa sit before serving?
It is recommended to let the salsa sit for at least 30 minutes for the flavors to meld together.
How do I prepare the shrimp for the cakes?
Use one pound of uncooked, peeled, and deveined shrimp that has been coarsely chopped.
What vegetables are cooked before being added to the shrimp mixture?
Finely chopped celery and red onions are sautéed in butter until tender before being added to the crumbled cornbread.
What seasoning is suggested for the shrimp cakes?
The recipe calls for 3 teaspoons of seafood seasoning, such as Old Bay.
What binders are used to hold the shrimp cakes together?
Two beaten large eggs and 1/3 cup of mayonnaise are used to bind the cornbread and shrimp mixture.
How many shrimp cakes does this recipe make?
This recipe makes approximately 12 cakes.
What is the recommended size for each shrimp cake?
Each cake should be formed using about 1/3 cup of the mixture, resulting in cakes about 2 1/2 inches in diameter.
How should I prevent the formed cakes from sticking?
Place the formed cakes on a parchment or wax paper-lined baking sheet before cooking.
How long do the shrimp cakes take to cook?
They should be cooked for about 4 minutes per side until lightly browned and the shrimp is fully cooked through.
What type of skillet is best for this recipe?
A 12-inch cast iron skillet is recommended for both sautéing the vegetables and cooking the shrimp cakes.
What is used for frying the shrimp cakes?
The cakes are cooked in butter over medium heat.
What garnishes are suggested for serving?
The dish is traditionally garnished with lemon wedges and fresh parsley.
Is lime or lemon used in this recipe?
Both are used: lime juice is used in the mango salsa, and lemon wedges are used for garnishing the finished cakes.
Can I use a serrano pepper instead of a jalapeño?
Yes, either a seeded and finely chopped jalapeño or a serrano pepper can be used for heat in the salsa.
How much cilantro is needed for the recipe?
You will need 1/4 cup for the salsa and an additional 1/3 cup for the shrimp mixture.
Does the recipe require salt and pepper?
Yes, salt is used in the salsa, and both salt and pepper are added to the shrimp mixture to taste.
Should the shrimp be cooked before mixing?
No, the shrimp should be uncooked and coarsely chopped; it will cook through when the cakes are fried.
How much red onion is used in total?
The recipe uses 2 tablespoons for the salsa and 1/2 cup for the cooked shrimp cake mixture.
Is milk required for the cornbread?
Yes, the recipe specifies replacing the water in the cornbread mix instructions with 1/2 cup of milk.
What is the texture of these shrimp cakes?
They are designed to be crispy on the outside and tender on the inside.
Is this dish suitable for a summer gathering?
Yes, the tropical flavors and fresh mango salsa make it an ideal dish for summer gatherings or elegant dinners.
How many mangoes are needed for the salsa?
You will need about 2 to 3 mangoes to yield the required 3 cups of chopped fruit.
Can the salsa be made in advance?
Yes, the salsa can be served immediately or refrigerated until you are ready to serve the meal.
What is the total number of ingredients used?
The recipe utilizes 18 total ingredients, including garnishes.