Shrimp Zucchini Corn Cakes

Shrimp Zucchini Corn Cakes
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 134.4
  • Total Fat: 2.5 g
  • Cholesterol: 89.1 mg
  • Sodium: 201.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.1 g

View full nutritional breakdown of Shrimp Zucchini Corn Cakes calories by ingredient
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Introduction

This low calorie recipe is excellent for zucchini season. We make this regularly all summer long. Makes 1 LB shrimp go a long way. Tastes great! This low calorie recipe is excellent for zucchini season. We make this regularly all summer long. Makes 1 LB shrimp go a long way. Tastes great!
Number of Servings: 14

Ingredients

    3 large Egg, fresh, whole, raw
    1/2 cup, diced Celery, raw
    1 cup kernels Yellow Sweet Corn, Frozen
    1/2 cup, chopped Onions, raw
    1 LB Shrimp, raw
    1 tsp McCormick Old Bay Seasoning
    2 tsp Mrs. Dash (R) Original Blend
    4 cup Squash - Yellow and Zucchini
    2/3 cup King Arthur 100% Unbleached White Whole Wheat Flour
    1 1/2 cup Bread crumbs, dry, grated, plain

Directions

Grate zucchini and squeeze out the water till as dry as possible. Measure out 4 cups of dry shredded zucchini and add to a large bowl. Continue to add ingredients to the bowl with zucchini as you finish them. Roast the corn in a dry skillet over high heat till spots of color appear - add to bowl. Saute onion and celery in 1 TBS canola oil over medium heat till cooked through. Peel and de-vein shrimp. Pulse shrimp in food processor till mostly pureed. Add remaining ingredients to bowl and mix well. Portion into 4 oz cakes (I use a 4oz ice cream scooper/portioner and flatten to about 1/2 inch thickness) fry in 1/4 cup canola oil 3-4 min on each side over medium heat, till golden brown and firm to touch. Serve with tartar sauce, dijonaise or your favorite seafood cake condiment.

Serving Size: makes 14 - 4oz cakes, serving can be one or two cakes - calories above are based on one cake.

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