Thai Shrimp Cakes

Thai Shrimp Cakes Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes.

Yield:

Serves 4 (serving size: 1 shrimp cake and 1 lime wedge)

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 23 Minutes

Nutritional Information

Calories 165
Fat 8.7 g
Satfat 3.8 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 11.2 g
Carbohydrate 10.3 g
Fiber 1.3 g
Cholesterol 118 mg
Iron 0.6 mg
Sodium 374 mg
Calcium 44 mg

Ingredients

2/3 cup panko (Japanese breadcrumbs), divided
1/4 cup minced unsweetened dried coconut, divided
2 tablespoons minced green onions
2 tablespoons finely chopped fresh cilantro
2 teaspoons fish sauce
2 teaspoons Sriracha (hot chile sauce)
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon lime juice
1 large egg, lightly beaten
1 garlic clove, minced
8 ounces peeled and deveined shrimp, chopped
1 tablespoon olive oil
1 lime, quartered

Preparation

1. Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Christine Burns Rudalevige,

April 2013
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