Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Coconut Curry Shrimp Cakes with Papaya-Lime Sauce Recipe
Karry Hosford
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.


4 servings

Recipe from

Cooking Light

Nutritional 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


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
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


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.

To prepare sauce, combine papaya and next 3 ingredients (papaya through sugar) in a food processor; process until smooth.

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.

Chef Terry Conlan,

Cooking Light

May 2004
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