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Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Karry Hosford
Yield 4 servings
Use a ripe papaya for this sauce. It should have a vivid golden-yellow color and give slightly when pressed with the palm. It will blend better and yield a more flavorful and smooth sauce than an unripe one. Garnish with diced papaya, if desired.

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

Nutrition Information

  • calories 256
  • caloriesfromfat 20 %
  • fat 5.7 g
  • satfat 1.9 g
  • monofat 1.1 g
  • polyfat 1.2 g
  • protein 22.9 g
  • carbohydrate 28.5 g
  • fiber 3 g
  • cholesterol 182 mg
  • iron 3.4 mg
  • sodium 402 mg
  • calcium 101 mg

How to Make It

  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.