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Shrimp Corn Cakes with Soy Mayo

Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    2 dozen (2/3 cup sauce)


  • 1/2 cup mayonnaise
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce, optional
  • 1/8 teaspoon pepper
  • 1/2 cup chopped onion (about 1 small)
  • 1 tablespoon oil plus additional for frying, divided
  • 2 garlic cloves, minced
  • 1/2 pound uncooked peeled and deveined shrimp, finely chopped
  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cream-style corn
  • 1 cup whole kernel corn
  • 1 large egg, lightly beaten


  • In a small bowl, combine the first 7 ingredients. Cover and chill until serving.
  • In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
  • In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
  • Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts
1 corn cake with 1 teaspoon sauce: 109 calories, 7g fat (1g saturated fat), 22mg cholesterol, 183mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 3g protein.

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  • Butcher2boy
    May 26, 2019

    My husband made these, but doubled the shrimp. He just loved this recipe and it's a keeper.

  • brady525sarah
    May 28, 2013

    No comment left

  • Skap
    Jan 30, 2013

    Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain.

  • vaughnlulu
    Nov 21, 2012

    No comment left

  • cooking919
    Nov 14, 2012

    These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches.

  • scentsdva
    Aug 25, 2012

    Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!

  • alinbennett
    Aug 18, 2012

    No comment left

  • mpagnotta
    Jun 3, 2012

    Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends.