Corny Shrimp Cakes – C
french fries and green beans
  • Classic
  • seafood
Corny Shrimp Cakes – C
french fries and green beans
  • Classic
  • seafood
Servings:

Ingredients

Prep
  • 1 1/2 C frozen corn
  • 1 lb cooked salad shrimp
  • 1 T Dijon mustard
  • 1 T lemon juice
  • 2 eggs
  • 2 t Old Bay Seasoning
  • 1/2 C panko bread crumbs
  • 1 C plain Greek yogurt
  • 1/4 C mayonnaise
  • 1 T Dijon mustard
  • 1/2 t Old Bay Seasoning
  • salt and pepper to taste
On Cooking Day
  • 16 oz frozen green beans
  • 1 bag frozen french fries

Instructions

To Assemble
  1. Mix first 7 ingredients in a small bowl. Scoop with ice cream scoop and shape into “cakes” and add to container with lid. Use wax paper between layers.
  2. Mix last 5 ingredients in a small bowl with lid. This will be the dipping sauce.
To Cook
  1. Place shrimp cakes on large baking sheet sprayed with non stick spray. Bake in a 425 degree oven for 10-12 minutes or until cooked through. *watch close to not overcook.
  2. Cook french fries and green beans according to package directions. Serve with dipping sauce.

Ingredients

Prep
  • 1 1/2 C frozen corn
  • 1 lb cooked salad shrimp
  • 1 T Dijon mustard
  • 1 T lemon juice
  • 2 eggs
  • 2 t Old Bay Seasoning
  • 1/2 C panko bread crumbs
  • 1 C plain Greek yogurt
  • 1/4 C mayonnaise
  • 1 T Dijon mustard
  • 1/2 t Old Bay Seasoning
  • salt and pepper to taste
On Cooking Day
  • 16 oz frozen green beans
  • 1 bag frozen french fries

Instructions

To Assemble
  1. Mix first 7 ingredients in a small bowl. Scoop with ice cream scoop and shape into “cakes” and add to container with lid. Use wax paper between layers.
  2. Mix last 5 ingredients in a small bowl with lid. This will be the dipping sauce.
To Cook
  1. Place shrimp cakes on large baking sheet sprayed with non stick spray. Bake in a 425 degree oven for 10-12 minutes or until cooked through. *watch close to not overcook.
  2. Cook french fries and green beans according to package directions. Serve with dipping sauce.

*best when cooked on day 1 or 2.  Make sure to use tiny salad shrimp.
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