Coconut Curry Shrimp Cakes W / Papaya Lime Sauce

Name: Coconut Curry Shrimp Cakes W / Papaya Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ teaspoon curry powder; 1 cup panko breadcrumbs; 2 tablespoons unsweetened flaked coconut; 2 tablespoons fresh cilantro or 2 tablespoons Thai basil; 2 tablespoons minced red peppers; 2 tablespoons minced scallions or 2 tablespoons chives; 1 tablespoon minced ginger; 3 tablespoons coconut milk; 2 teaspoons minced serrano peppers or 2 teaspoons jalapeno chile; 1 teaspoon soy sauce; 1 pinch salt; 12 ounces raw shrimp, peeled,deveined,chopped; 1 egg; 2 cloves garlic, minced; cooking spray or 2 tablespoons canola oil; 1 cup peeled papaya, diced; ¼ cup water; ¼ cup fresh lime juice; 2 teaspoons sugar; salad greens; toasted sesame seeds (to garnish) (optional)

Servings: persons

¾ teaspoon curry powder
1 cup panko breadcrumbs
2 tablespoons unsweetened flaked coconut
2 tablespoons fresh cilantro or 2 tablespoons Thai basil
2 tablespoons minced red peppers
2 tablespoons minced scallions or 2 tablespoons chives
1 tablespoon minced ginger
3 tablespoons coconut milk
2 teaspoons minced serrano peppers or 2 teaspoons jalapeno chile
1 teaspoon soy sauce
1 pinch salt
12 ounces raw shrimp, peeled,deveined,chopped
1 egg
2 cloves garlic, minced
cooking spray or 2 tablespoons canola oil
1 cup peeled papaya, diced
¼ cup water
¼ cup fresh lime juice
2 teaspoons sugar
salad greens
toasted sesame seeds (to garnish) (optional)

1
in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
2
mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
3
divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
4
add 4 patties, cook for 5 mins per side until browned, repeat.
5
(or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
6
for sauce:.
7
process papaya, lime juice, water and sugar until smooth.
8
to serve:.
9
place salad greens on 4 plates.
10
top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ¾ teaspoon curry powder, 1 cup panko breadcrumbs, 2 tablespoons unsweetened flaked coconut, 2 tablespoons fresh cilantro or 2 tablespoons Thai basil, and more.

Yes, Coconut Curry Shrimp Cakes W / Papaya Lime Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!