Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes.
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
How to Make It
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.
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.
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Home Run Recipe! I try several recipes a month and although most of them are good, this one was over the top with the combinations of flavors. Don't worry about getting unsweetened coconut. The sweetened works great. I couldn't find the unsweetened here where I live. My husband is a sauce guy and brought out a couple options. He said the flavors were so great that it didn't need sauce. It would just mask the great taste. He now likes these better than crab cakes. I chopped mine in the processor as well which made them hold together just fine. Also, I did use a little more oil to get a better crust on the other side when flipped.
Both my husband and I loved these shrimp cakes. So delicious and fairly easy. We had it with a ginger-bok choy salad mix I found at the grocery store. I followed the recipe as written, including weighing the shrimp. It made 4 small cakes. Definitely not enough for 4 people. My husband and I each ate 2. Our cakes did not fall apart like some reviewers, but I did chill them in the fridge for 5 minutes. Overall, a great recipe. I just wish it made more shrimp cakes!
When I lived in Hawaii, we got from the fish market, "fish cake". It was a fish 'paste' that made great fish cakes. While reading the posts about holding the cakes together, I decided to put the shrimp in a food chopper and fine chop it. I added a small layer of mayo on the formed cakes, added the Panko, and refrigerated for about an hour. Also just a hint of curry. This came out to be a perfect dish! Crisp, flavorful, and held together nicely. This will be an all time favorite. Good recipe.
This is an awesome recipe. I usually have a bag of shrimp in my freezer and use it as a go to on busy nights when I still want a good dinner. This recipe is fairly quick and when finished seems like you spent so much time making it. The whole family loves this recipe and now ask for it whenever they see the bag of shrimp defrosting. These Shrimp Cakes are fabulous! I too made sure to refrigerate for a bit before cooking; no problems with falling apart. I served them with Jasmine Rice and a simple tossed salad.
I thought the flavors were good, but there was too much coconut in it. I also had trouble with it staying in a patty while frying even though I refrigerated them for over 30 minutes. I used extra large eggs and that might have been the problem.
A few issues here. The biggest...the cakes just don't hold together. My solution...swapped the egg out for an egg white. I'm not convinced even the white is needed. Also...made the cakes early in the day and let them chill for several hours in the fridge. Second issue...these cakes are just not substantial enough. Solution...doubled the shrimp to a full pound. No one is getting fat on shrimp, I can assure you. Check the nutrition. Third issue...they are bland. Solution...doubled the ginger, the garlic, and the sriracha. Also, a touch of kosher salt, say 1/2 tsp., wouldn't hurt. That said, I used canola oil, not olive, because the pan needs to be really hot to get a crust on the cakes. Used mostly spray and a scant tsp of oil. Finally, I covered the pan after I flipped the cakes after 5 minutes to ensure the cakes cooked through. End result was delicious.
This one is definitely going to become a regular in our home. Great flavors and fairly quick to put together, even though there are a lot of chopped and minced ingredients. On a hunch I added an extra teaspoon of siracha, doubled the fresh garlic and ginger, AND added and a teaspoon of Asian garlic-red chile sauce. I also added a teaspoon of lime zest. For guests I think I'd make the patties smaller and mix up a dipping sauce. I served it with a salad of mixed greens, roasted pecans, and orange wedges, with a squeeze of lime juice instead of dressing. It was a nice compliment to the savory and spicy of the shrimp cakes. Yum, yum, yum!
The kids wouldn't eat them, but I didn't expect them to. Instead, my husband and I fought over the four shrimp cakes. I thought they might be dry or bland without a sauce to accompany the cakes, but the Sriracha made it very flavorful, and the cakes weren't at all dry. These were a wonderful, flavorful accompaniment to a thai-inspired salad.
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