Sweet Cornbread Shrimp Cakes With Mango Salsa
Cornbread is a traditional Southern American dish that dates back to Native American cuisine.
This is high protein and non vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 1 cup Sweet Cornbread Mix
- 1 pound Shrimp, peeled and deveined
- 1/2 cup Red bell pepper, diced
- 1/4 cup Green onions, chopped
- 1 Egg, beaten
- 1/2 cup All-purpose flour
- 1/4 cup Vegetable oil
- 1 cup Mango, diced
- 1/4 cup Red onion, diced
- 1/4 cup Cilantro, chopped
- 2 tablespoon Lime juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- In a large bowl, prepare the sweet cornbread mix according to package instructions.
- In a separate bowl, chop the shrimp into small pieces.
- Add the shrimp, diced red bell pepper, and chopped green onions to the cornbread mix. Mix well.
- Add the beaten egg and all-purpose flour to the mixture. Stir until combined.
- Heat vegetable oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the cornbread shrimp mixture onto the skillet. Flatten it slightly with a spatula.
- Cook for about 2-3 minutes on each side, or until golden brown.
- Remove the shrimp cakes from the skillet and let them rest for 5 minutes.
- In a small bowl, combine diced mango, red onion, chopped cilantro, lime juice, salt, and black pepper to make the mango salsa.
- Serve the sweet cornbread shrimp cakes with the mango salsa on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 12g
- Protein 18g36%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.