Shrimp Cakes with Peach Jalapeno Relish

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  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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1 pound large peeled, deveined cooked shrimp, diced

2 cups corn

1/2 red bell pepper, finely diced

1 small onion

1 jalapeno, seeded

1 cup panko bread crumbs

Dash hot sauce

1/2 teaspoon chili powder

2 eggs, beaten

Salt and freshly ground black pepper

2 tablespoons vegetable oil

Peach Jalepeno Relish, recipe follows

Peach Jalapeno Relish:

3 ripe peaches, diced

1/2 red onion, diced

1 jalapeno (about 1 1/2 teaspoons), seeded and diced

1/2 lime, juiced

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


  1. In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
  2. Heat a large skillet with vegetable oil over medium heat.
  3. In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

  1. Combine all ingredients in a small bowl. Chill until ready to serve.

Cook’s Note

The relish tastes better if made in a few days advance.

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