Shrimp and Corn Cakes with Heirloom Tomato Salsa

Shrimp and Corn Cakes with Heirloom Tomato Salsa
23 Ingredients
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 1/2 pounds mixed heirloom tomatoes, seeded and chopped
  • 1 serrano chile, seeded and minced
  • 1.5 ounces masa harina (about 1/3 cup)
  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups fresh corn kernels, divided (about 4 large ears)
  • 1 tablespoon low-fat buttermilk
  • 1 tablespoon grated lemon rind
  • 2 teaspoons hot sauce
  • 1 large egg
  • 1/3 cup chopped red bell pepper
  • 12 ounces peeled and deveined shrimp, chopped (about 1 1/2 cups)
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons canola oil, divided
Nutrition
370
19% daily value
6 servings
                                       
                                            balanced, high-​fiber
     

Fat

17% 11

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 3

Carbs

18% 54

Carbs (net)

- 47

Fiber

25% 6

Sugars

- 9

Sugars, added

- 0

Protein

31% 15

Cholesterol

37% 112

Sodium

27% 646

Calcium

15% 152

Magnesium

17% 72

Potassium

17% 789

Iron

16% 3

Zinc

18% 2

Phosphorus

50% 349

Vitamin A

11% 97

Vitamin C

38% 34

Thiamin (B1)

28% 0

Riboflavin (B2)

19% 0

Niacin (B3)

31% 5

Vitamin B6

29% 0

Folate equivalent (total)

19% 76

Folate (food)

- 91

Folic acid

- 22

Vitamin B12

13% 0

Vitamin D

46% 7

Vitamin E

18% 3

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 269
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