Thai Shrimp Cakes Recipe

Name: Thai Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Cakes; 8 ounces Shrimp, peeled, deveined, coarsely chopped; 1 tablespoon Mayonnaise; 1/4 teaspoon Salt; 1/4 t teaspoons Pepper; 1/2 cup Panko breadcrumbs; 1/3 cup Unsweetened dried coconut, minced, divided; 2 tablespoons Scallions, minced; 2 tablespoons Cilantro, finely chopped; 2 teaspoons Fish sauce; 2 teaspoons Siracha; 1 1/2 teaspoons Fresh ginger, grated; 1 teaspoon Fresh lime juice; 1 Large garlic clove, minced; 1 tablespoon Olive oil; Sauce; 1 tablespoon Soy sauce; 2 tablespoons Fish sauce; 2 tablespoons Fresh lime juice; 1 tablespoon Seasoned rice vinegar

Servings: persons

Shrimp Cakes
8 ounces Shrimp, peeled, deveined, coarsely chopped
1 tablespoon Mayonnaise
1/4 teaspoon Salt
1/4 t teaspoons Pepper
1/2 cup Panko breadcrumbs
1/3 cup Unsweetened dried coconut, minced, divided
2 tablespoons Scallions, minced
2 tablespoons Cilantro, finely chopped
2 teaspoons Fish sauce
2 teaspoons Siracha
1 1/2 teaspoons Fresh ginger, grated
1 teaspoon Fresh lime juice
1 Large garlic clove, minced
1 tablespoon Olive oil
Sauce
1 tablespoon Soy sauce
2 tablespoons Fish sauce
2 tablespoons Fresh lime juice
1 tablespoon Seasoned rice vinegar

1
["Place one-third of shrimp (2.5 oz), mayonnaise, salt and pepper in a food processor and pulse until shrimp are finely chopped and have formed a paste, about 10 pulses.", "Add remaining two-thirds of shrimp ( 5.5 oz) to shrimp mixture in processor and pulse until coarsely chopped, about 5 pulses, scraping down sides of bowl. Transfer shrimp mixture to bowl and stir in 1/4 cup panko, 2T coconut, scallions, cilantro, fish sauce, Siracha, ginger, lime juice and garlic.", "Combine remaining 1/4 cup panko and remaining coconut in a bowl. With wet hands form 4 patties 3/4"" thick. Dredge both side of patties in panko mixture pressing to flatten. The patties can each also be pressed into a 3"" ring to help form. Chill patties on a sheet pan for at least 30 minutes or for several hours.", "In a large skillet heat oil and saute patties till golden browned about 3 to 5 minutes per side.", "Meanwhile combine sauce ingredients and serve with patties."]

207

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

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

You need 20 ingredients. The key ingredients include: Shrimp Cakes, 8 ounces Shrimp, peeled, deveined, coarsely chopped, 1 tablespoon Mayonnaise, 1/4 teaspoon Salt, and more.

Yes, Thai Shrimp 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!

Thai Shrimp Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions