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  • Shrimp Cakes with Cactus Strips in Guajillo Sauce

Shrimp Cakes with Cactus Strips in Guajillo Sauce

(2) 2 Reviews
Prep Time
Total Time

6 servings

What You Need

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Make It

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  • Cover chiles with hot water; let stand 15 min. Drain chiles, reserving 1 cup soaking liquid; add reserved liquid and chiles to blender. Add dressing, onion and 1 Tbsp. ground shrimp; blend 3 min. or until smooth. Pour into large saucepan; bring to boil. Stir in cactus strips; cover. Simmer on medium-low heat 15 min.
  • Heat oil to 375ºF in medium skillet. Mix remaining ground shrimp and cracker crumbs in large bowl; set aside. Beat egg whites in medium bowl with mixer on high speed until stiff peaks form; gently stir in egg yolks just until combined. Gently stir half the egg mixture into shrimp mixture. Repeat with remaining egg mixture.
  • Cook 4 shrimp cakes at a time in hot oil 45 sec. on each side or until golden brown on both sides, using 1/4 cup of the shrimp mixture for each cake. Drain on paper towels. Add to sauce in saucepan; cook 10 min. or until heated through, stirring occasionally.

Serving Suggestion

Serve with steamed white rice and a mixed green salad tossed with your favorite KRAFT Salad Dressing.

Food Facts

Look for ground dried shrimp in most Mexican grocery stores near the condiments, spices and dried chiles. Because of the concentrated flavor and saltiness, extra liquid is often added to the recipe to balance the flavor.

Cooking Know-How

For a light texture, it is important to beat the egg whites just before using and avoid overbeating them.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 230
% Daily Value
Total fat 15g
Saturated fat 2.5g
Cholesterol 140mg
Sodium 890mg
Carbohydrate 10g
Dietary fiber 2g
Sugars 4g
Protein 12g
Vitamin A 20 %DV
Vitamin C 90 %DV
Calcium 15 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • butterflysinmyroom |

    i used my mother in laws recipe to make this. the mexican version.

  • ValleyBella |

    I liked it the second time I made it. I took out the dressing the second time, and I liked the flavor better like that. But I'm a huge fan of the nopales- the cactus! YUM!!