Thai Shrimp Cakes

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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 23 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 8.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.2g
  • Carbohydrate: 10.3g
  • Fiber: 1.3g
  • Cholesterol: 118mg
  • Iron: 0.6mg
  • Sodium: 374mg
  • Calcium: 44mg

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. 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. 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.

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