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Karry Hosford Photo by: Karry Hosford

Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

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.

Cooking Light MAY 2004

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 20%
  • Fat: 5.7g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 22.9g
  • Carbohydrate: 28.5g
  • Fiber: 3g
  • Cholesterol: 182mg
  • Iron: 3.4mg
  • Sodium: 402mg
  • Calcium: 101mg
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Coconut Curry Shrimp Cakes with Papaya-Lime Sauce recipe

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