Grilled Shrimp Rice Cakes Recipe

Name: Grilled Shrimp Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb peeled and deveined shrimp; 1/2 cup chopped green onion; 1 tablespoon minced fresh ginger; 1 tablespoon toasted sesame oil; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon pepper; 3 cups cooked medium-grain white rice; 1 egg, beaten; 1 cup panko breadcrumbs or 1 cup fine breadcrumbs; 2 tablespoons canola oil; 1/2 cup prepared plum sauce; 1/4 cup sweet Thai sweet chili sauce; 2 tablespoons lime juice

Servings: persons

1 lb peeled and deveined shrimp
1/2 cup chopped green onion
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked medium-grain white rice
1 egg, beaten
1 cup panko breadcrumbs or 1 cup fine breadcrumbs
2 tablespoons canola oil
1/2 cup prepared plum sauce
1/4 cup sweet Thai sweet chili sauce
2 tablespoons lime juice

1
In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
2
Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
3
Repeat with remaining mixture.
4
In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
5
Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
6
Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
7
Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
8
NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.

891

kcal

Calories

Fat

139

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: 1 lb peeled and deveined shrimp, 1/2 cup chopped green onion, 1 tablespoon minced fresh ginger, 1 tablespoon toasted sesame oil, and more.

Yes, Grilled Shrimp Rice Cakes 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!

Grilled Shrimp Rice Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions