Sweet Cornbread Shrimp Cakes with Mango Salsa.

Sweet Cornbread Shrimp Cakes with Mango Salsa.


Once in a while, I will post a recipe that catches my eye, and this recipe for Sweet Cornbread Shrimp Cakes With Mango Salsa is the first. This will also include some of my own family’s all-time favorites. Although I haven’t tried this recipe yet, we all love the sound of it and I do intent to try it – perhaps for Mark’s birthday in a couple of months. When I do, I will let you all know what we think.


Sweet Cornbread Shrimp Cakes with Mango Salsa



1 (7 oz.) package Martha White® Sweet Yellow Cornbread and Muffin Mix
1/2 cup milk
1 egg, beaten

Mango Salsa

3 cups peeled and chopped mango (about 2 to 3)
2 tablespoons finely chopped red onion
Juice of 1 large lime
Pinch salt
1 jalapeño or Serrano pepper, seeded and finely chopped
1/4 cup chopped cilantro

Shrimp Cakes

2 tablespoons butter
1 cup finely chopped celery
1/2 cup finely chopped red onion
1 pound uncooked shrimp, peeled, deveined and coarsely chopped
3 teaspoons seafood seasoning
2 large eggs, beaten
1/3 cup mayonnaise
1/3 cup chopped cilantro
Salt and fresh ground pepper to taste
Butter for cooking shrimp cakes
Lemon wedges and parsley for garnish

1. BAKE cornbread mix according to package directions, using milk and 1 egg. Cool and crumble.

2. STIR together salsa ingredients. Allow to sit for 30 minutes. Serve or refrigerate until serving time.

3. HEAT 2 tablespoons butter over medium heat in 12-inch Lodge® cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally. Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper. Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches in diameter. Place on a parchment or wax paper-lined baking sheet.

4. HEAT 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side. Cook remaining shrimp cakes, adding additional butter as needed. Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.

TIP: Fresh peaches or pineapple may be substituted for mango in the salsa.

Makes 6 servings


Cornbread gets a tropical twist from a home cook in Knoxville, Tenn. Melanie M. is the grand prize winner of the 2012 Martha White®/Lodge® Cast Iron National Cornbread Cook-Off for her original main dish recipe, Sweet Cornbread Shrimp Cakes with Mango Salsa. Visit www.MarthaWhite.com for more award-winning recipes.


Published by Christine Blythe

A fifties' child, mom, wife, avid genealogy researcher, web contributor and author/owner of four blogs including Empty Nest Ancestry, Feathering the Empty Nest, Top Web Blog Tips, Job Bully, and our extensive family genealogy database site at Blythe Genealogy.