By Donna Hetrick

I’m a protein type so I typically plan my meals around the protein. In the summer, however, when it’s hot and muggy – I don’t always want something heavy and these Summery Shrimp Cakes fit the bill! Due to how lightly these hold together – I recommend baking in the oven or sautéing stovetop as opposed to cooking on the grill.

INGREDIENTS:

 1 1/2 pounds raw shrimp peeled, deveined, and finely diced

 1/2 cup red onion finely diced

 1/4 cup celery finely diced

 1/3 cup panko bread crumbs

 1 egg beaten

 3 tablespoons mayonnaise

 1 tablespoon Wildtree Seafood Seasoning

1 1/2 cups corn

 1/4 cup cilantro chopped

 1 avocado diced

 1 cup red bell pepper diced

 1 tablespoon lemon juice

Combine shrimp, red onion, celery, 1/3 cup panko bread crumbs, egg, mayonnaise, and Seafood Seasoning in a bowl. Mix well. Form patties. To cook stovetop – gently heat high heat cooking oil such as coconut, grapeseed or avocado and add to pan. Cook for 5 minutes each side. If baking in oven – preheat oven to 350 and bake for approximately 20-25 minutes.