Coconut Curry Shrimp Cakes With Papaya-Lime Sauce

Name: Coconut Curry Shrimp Cakes With Papaya-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp cakes:; 3/4 teaspoon curry powder; 1 cup panko (Japanese breadcrumbs); 2 tablespoons flaked sweetened coconut; 2 tablespoons finely chopped fresh cilantro; 2 tablespoons minced red bell pepper; 2 tablespoons minced green onions; 1 tablespoon minced peeled fresh ginger; 3 tablespoons light coconut milk; 2 teaspoons minced seeded serrano chile; 1 teaspoon low-sodium soy sauce; 1/4 teaspoon salt; 12 ounces medium shrimp, peeled, deveined, and chopped; 1 large egg; 1 garlic clove, minced; Cooking spray; Sauce:; 1 cup diced peeled papaya; 1/4 cup water; 1/4 cup fresh lime juice; 2 teaspoons sugar; Remaining ingredients:; 4 cups gourmet salad greens; 2 teaspoons sesame seeds, toasted

Servings: persons

Shrimp cakes:
3/4 teaspoon curry powder
1 cup panko (Japanese breadcrumbs)
2 tablespoons flaked sweetened coconut
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons light coconut milk
2 teaspoons minced seeded serrano chile
1 teaspoon low-sodium soy sauce
1/4 teaspoon salt
12 ounces medium shrimp, peeled, deveined, and chopped
1 large egg
1 garlic clove, minced
Cooking spray
Sauce:
1 cup diced peeled papaya
1/4 cup water
1/4 cup fresh lime juice
2 teaspoons sugar
Remaining ingredients:
4 cups gourmet salad greens
2 teaspoons sesame seeds, toasted

1
To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp mixture into 8 equal portions; shape each portion into a 1/2-inch-thick patty. Heat pan over medium-high heat. Coat pan with cooking spray. Add shrimp cakes to pan, and cook 4 minutes on each side or until browned. Remove pan from heat; cover and let stand 5 minutes.
2
To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.
3
Place 1 cup greens on each of 4 plates. Top each serving with 2 shrimp cakes; spoon about 1/4 cup sauce over each serving, and sprinkle with 1/2 teaspoon sesame seeds. Serve immediately.

292

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 24 ingredients. The key ingredients include: Shrimp cakes:, 3/4 teaspoon curry powder, 1 cup panko (Japanese breadcrumbs), 2 tablespoons flaked sweetened coconut, and more.

Yes, Coconut Curry Shrimp Cakes With 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!