There’s an undeniable thrill that comes with cooking up a storm in the kitchen, and sometimes the best creations are born from a spontaneous idea. Picture this: a casual evening with friends, and the mood calls for something fun yet delicious. That’s when I whipped up these Cajun Shrimp and Corn Cakes, a delightful twist on classic comfort food.
Imagine biting into a tender, crispy cake that bursts with the flavors of fresh shrimp, sweet corn, and a hint of spice from Cajun seasoning. Every bite is a celebration—perfectly crispy on the outside and wonderfully moist within. They make a fantastic appetizer, a dazzling main dish, or even a lively addition to any potluck table.
With only 20 minutes of cooking time, this easy recipe is a go-to for busy weeknights or when you want to impress guests without spending hours in the kitchen. Whether you’re a seasoned chef or just someone looking to break free from fast food monotony, these flavorful cakes are sure to bring joy to your dining table. Ready to dive into a simple yet spectacular dish? Let’s get cooking!
Why Will You Love Cajun Shrimp and Corn Cakes?
Simplicity at its best: These delightful cakes require minimal prep and cook time, making them a perfect weeknight solution.
Bursting with flavor: Fresh shrimp mingle with sweet corn and bold Cajun spices, ensuring every bite brings excitement.
Versatile dish: Serve them as a fun appetizer, a tasty main course, or a crowd-pleasing potluck offering that everyone will love.
Crowd-pleaser: Even picky eaters will be drawn in by the crispy exterior and comforting textures, making these cakes an instant hit.
Quick and easy: With just 20 minutes to prepare and fry, you can have a scrumptious meal ready in no time! For more quick options, check out easy weeknight meals.
Cajun Shrimp and Corn Cakes Ingredients
• Get ready to gather these delightful components for your Cajun Shrimp and Corn Cakes!
For the Base
- 1 pound large raw shrimp – peeled and deveined for the freshest flavor.
- 1 large egg – binds the mixture together and adds moisture.
- 1 cup creamed corn – brings a creamy sweetness; be sure to use fresh or canned.
- 1 cup whole kernel corn – adds delightful texture to each cake.
- 4 cloves garlic – minced for a potent flavor kick.
For the Seasoning
- 2 tablespoons cajun seasoning – delivers that signature spicy kick; adjust to your taste!
- 2 tablespoons fresh parsley – chopped for a burst of freshness, plus more for garnish.
- Kosher salt and black pepper – to taste, enhancing all the savory flavors.
For the Batter
- ½ cup all-purpose flour – helps in giving structure to your cakes.
- ½ cup yellow cornmeal – adds a delightful crunch and a hint of sweetness.
For Cooking
- 2 tablespoons oil – for frying; use a neutral oil for the best results.
- Remoulade or aioli – to serve alongside, perfectly complementing the cakes.
How to Make Cajun Shrimp and Corn Cakes
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Chop shrimp: Begin by chopping the raw, peeled, and deveined shrimp into pea-sized pieces. You can use a food processor or do this by hand; this will enhance the texture of your cakes.
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Mix ingredients: In a mixing bowl, combine the chopped shrimp with the egg, minced garlic, creamed corn, whole kernel corn, parsley, Cajun seasoning, salt, and pepper. Stir everything together until well-blended.
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Add dry ingredients: Sprinkle in the flour and cornmeal, mixing until fully combined. This mixture will form the base of your cakes, ensuring they maintain their shape while frying.
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Portion batter: Use an ice cream or cookie scoop to evenly portion the batter. Drop each scoop into a hot, oiled pan, ensuring you leave enough space between each cake for even cooking.
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Fry cakes: Smooth out the tops of the cakes gently and cook until they turn a beautiful golden brown and are cooked through, about 4 to 5 minutes per side.
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Repeat cooking: Once the first batch is done, transfer the cakes to a plate. Leftover batter can be repeated in the hot pan, adding more oil if necessary.
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Garnish and serve: Finish by sprinkling the Cajun Shrimp and Corn Cakes with additional parsley. Serve them warm with a side of remoulade or aioli for dipping; this adds an extra layer of flavor!
Optional: For an extra kick, drizzle some hot sauce over the cakes before serving.
Exact quantities are listed in the recipe card below.
Cajun Shrimp and Corn Cakes Variations
Feel free to add your own twist and make this recipe uniquely yours!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend or almond flour for a gluten-free option.
- Spicy Kick: Add diced jalapeños to the mix for an extra dose of heat. The combination of Cajun spices and fresh peppers will elevate the flavor profile.
- Veggie Boost: Incorporate finely chopped bell peppers or zucchini into the batter for added texture and nutrients. These not only enhance the visual appeal but also increase the health factor.
- Seafood Medley: Replace shrimp with a mix of seafood like crab, scallops, or even fish to create a delightful seafood mash-up. This variation invites friends to enjoy a taste of the ocean in every bite.
- Sweet Corn Variation: Use sweet corn fritters instead of regular corn for a touch of sweetness; this swap will make each cake uniquely delightful and extra comforting.
- Herb Infusion: Try adding different herbs like cilantro or chives to the batter for a fresh herbaceous twist that complements the Cajun spice. It’s a subtle but impactful change!
- Crispy Baked Option: For a healthier take, bake the cakes on a lined baking sheet at 400°F instead of frying, drizzling them lightly with oil for a crispy finish.
- Cheesy Addition: Fold in crumbled feta or shredded cheddar cheese for a creamy, savory burst and a rich texture that melts in your mouth.
What to Serve with Cajun Shrimp and Corn Cakes?
As you delight in these crispy, flavorful cakes, the perfect accompaniments can elevate your meal into something truly special.
- Zesty Coleslaw: This crunchy side adds a fresh contrast to the cakes, with a tangy dressing that cuts through the richness.
- Garlic Butter Rice: Fluffy rice infused with garlic complements the cakes beautifully, soaking up the flavors while adding a comforting base.
- Citrus Salad: A vibrant salad with oranges and grapefruit provides a refreshing burst of acidity that brightens every bite of the cakes.
- Sautéed Green Beans: Crisp-tender green beans drizzled with olive oil bring a delightful crunch, balancing nicely with the cakes’ textures.
- Corn on the Cob: Sweet, juicy corn on the cob reinforces the corn theme, making for a fun and nostalgic pairing.
- Creamy Avocado Dip: This smooth dip, rich in healthy fats, adds a luxurious touch when spread over the cakes.
- Spicy Remoulade: If you want to double down on flavor, serve extra remoulade on the side; its creamy spice enhances the shrimp cakes perfectly.
- Crisp White Wine: A chilled glass of Sauvignon Blanc will refresh your palate, pairing wonderfully with seafood.
- Lemon Sorbet: End the meal on a light note with sorbet; its bright citrus flavor cleanses the palate after the savory cakes.
How to Store and Freeze Cajun Shrimp and Corn Cakes
Fridge: Store leftover Cajun Shrimp and Corn Cakes in an airtight container for up to 3 days. This keeps them fresh while preventing them from drying out.
Freezer: For longer storage, freeze the individual cakes on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheating: To reheat, place frozen cakes on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy.
Thawing: If frozen, it’s best to thaw the Cajun Shrimp and Corn Cakes in the fridge overnight before reheating for even better results.
Expert Tips for Cajun Shrimp and Corn Cakes
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Chop Shrimp Properly: Ensure the shrimp is chopped into small, even pieces to maintain a good texture in the cakes. Avoid over-processing to prevent mushiness.
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Season Generously: Don’t skimp on the Cajun seasoning! Adjust to your taste, but remember the spices give these Cajun Shrimp and Corn Cakes their signature flavor.
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Oil Temperature: Make sure the oil is hot before adding the batter. This helps create a crispy exterior while keeping the insides moist.
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Don’t Crowd the Pan: Fry the cakes in batches to allow even cooking. If the pan is too crowded, they may steam instead of crisping up.
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Cool on a Rack: After frying, let the cakes cool on a wire rack rather than on paper towels, which can make them soggy.
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Experiment with Dip: While remoulade or aioli is fantastic, try serving them with a zesty salsa or tartar sauce for a delightful twist!
Make Ahead Options
These Cajun Shrimp and Corn Cakes are the ultimate solution for busy home cooks looking to save time during the week! You can prepare the shrimp mixture and keep it in the refrigerator for up to 24 hours. Simply chop the shrimp and mix it with the egg, creamed corn, whole kernel corn, garlic, parsley, and spices in advance. To maintain quality, store the mixture in an airtight container to prevent drying out. When you’re ready to serve, simply add the flour and cornmeal to the mixture, form your cakes, and fry them up until golden brown. This way, you can enjoy hassle-free, delicious Cajun Shrimp and Corn Cakes any night of the week!
Cajun Shrimp and Corn Cakes Recipe FAQs
How do I choose the right shrimp for Cajun Shrimp and Corn Cakes?
Absolutely! When selecting shrimp, look for large, raw shrimp that are fresh and firm to the touch. Avoid shrimp with dark spots or an overly fishy odor, which can indicate lower quality. I often recommend buying shrimp that are still in their shells—they tend to stay fresher longer than already peeled shrimp.
How should I store leftover Cajun Shrimp and Corn Cakes?
Very great question! To store leftovers, place your Cajun Shrimp and Corn Cakes in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 3 days. Just make sure to let them cool before sealing to prevent condensation from making them soggy.
Can I freeze Cajun Shrimp and Corn Cakes?
Absolutely! To freeze, arrange the cakes on a baking sheet in a single layer and freeze them until solid. Then transfer the cakes to a freezer-safe bag, where they can be stored for up to 2 months. Make sure to separate layers with parchment paper to prevent sticking!
What should I do if my cakes are falling apart while frying?
The more the merrier with tips! If your Cajun Shrimp and Corn Cakes are falling apart in the pan, it may be due to too little flour or cornmeal in the mixture. To fix this, you can gently mix in a little extra flour or cornmeal until the batter holds together better. Also, ensure that your oil is sufficiently hot before adding the cakes—this will help them firm up quickly!
Are Cajun Shrimp and Corn Cakes pet-friendly?
Not at all! I’d advise against sharing these cakes with pets. They contain ingredients such as garlic, which can be toxic to dogs and cats. Always check with your veterinarian when you’re considering sharing your meals with your furry friends!
Can I substitute any ingredients for my Cajun Shrimp and Corn Cakes?
Definitely! If you’re looking for a gluten-free alternative, you can use almond flour or a gluten-free flour blend instead of all-purpose flour. For those who want less spice, simply reduce the amount of Cajun seasoning. The beauty of cooking is that you can adapt recipes to fit your needs!
Cajun Shrimp and Corn Cakes That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Begin by chopping the raw, peeled, and deveined shrimp into pea-sized pieces.
- In a mixing bowl, combine the chopped shrimp with the egg, minced garlic, creamed corn, whole kernel corn, parsley, Cajun seasoning, salt, and pepper. Stir until well-blended.
- Sprinkle in the flour and cornmeal, mixing until fully combined.
- Use an ice cream or cookie scoop to evenly portion the batter into a hot, oiled pan.
- Smooth out the tops of the cakes and cook until golden brown, about 4 to 5 minutes per side.
- Transfer the cakes to a plate, and repeat with the leftover batter.
- Garnish with additional parsley and serve warm with remoulade or aioli.