Sweet Cornbread Shrimp Cakes With Mango Salsa

40 mins (prep 20, cooking 20)
22 ingredients
12 servings
This recipe just won top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off. They sound amazing! Published in my local paper, The Virginian Pilot on 05/30/12. **NOTE: Fresh peaches OR pineapple may be substituted for mango in the salsa.**

Categories:  <-60-mins , fruit , seasonal , north-american , shrimp , mango , egg , tropical-fruits , eggs~dairy , time-to-make , weeknight , main-dish , shellfish , seafood , american ,
Share on Newzsocial



Serving Size (91.07 g)
Servings 12
Amount per Serving
Calories 147.33 Calories from Fat 81.72
% Daily Value *
Total Fat 9.08g 167.66%
Saturated Fat 2.5g 149.97%
Trans Fat 0.08g %
Cholesterol 8.75mg 35.0%
Sodium 149.48mg 74.74%
Total Carbohydrate 14.95g 59.81%
Dietary Fiber 1.43 g 68.45%
Sugars 11.2 g %
Protein 2.7g 64.81%
Vitamin A 766.58IU% Vitamin C 21.95mg%
Calcium 71.06mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped, finely chopped red onions, large lime, pinch salt, serrano pepper, chopped cilantro, finely chopped celery, finely chopped red onion, uncooked shrimp, seafood seasoning, large eggs, chopped cilantro, salt and pepper, lemon wedges