Cajun Shrimp & Corn Pancakes with Sautéed Summer Vegetables
Customer Favorite

Cajun Shrimp & Corn Pancakes

with Sautéed Summer Vegetables

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This zesty seasonal dish calls on beloved flavors of the South, like smoky spiced shrimp and cornbread-style pancakes, which get a fresh twist from bites of sweet corn stirred right into the batter. We’re also sautéing some of the corn alongside juicy fresh tomatoes and crisp poblano pepper for a vibrant, flavorful accompaniment.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cajun Shrimp & Corn Pancakes with Sautéed Summer Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 Pasture-Raised Egg
  • ½ cup Cornbread Mix
  • 2 ears Of Corn
  • 1 Poblano Pepper
  • 4 oz Grape Tomatoes
  • 2 Scallions
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, and half the corn kernels. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling. 

Make the corn pancakes:
2 Make the corn pancakes:

To make the batter, in a medium bowl, combine the cornbread mix, egg, remaining corn kernels, and 1/4 cup of water. Whisk to thoroughly combine. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared corn-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the butter and seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and the tomatoes are softened. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar and cooked shrimp to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the corn pancakes. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. In a bowl, combine the chopped garlic, sliced white bottoms of the scallions, and half the corn kernels. Halve the tomatoes. Place in a bowl; season with salt and pepper. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Thoroughly wash your hands immediately after handling. 

2 Make the corn pancakes:

To make the batter, in a medium bowl, combine the cornbread mix, egg, remaining corn kernels, and 1/4 cup of water. Whisk to thoroughly combine. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Scoop or pour the batter into the pan to make 4 equal-sized pancakes, keeping them separate. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe out the pan. 

Make the corn pancakes:
Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 3 to 4 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the diced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the prepared corn-aromatics mixture; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the butter and seasoned tomatoes. Cook, stirring frequently, 2 to 3 minutes, or until the butter is melted and the tomatoes are softened. Turn off the heat. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar and cooked shrimp to the pan of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and vegetables over the corn pancakes. Garnish with the sliced green tops of the scallions. Enjoy! 

Browse Steps
1 of 5