Thai Shrimp Cakes

  • Dbrigola Posted: 03/20/13
    Worthy of a Special Occasion

    This recipe is a keeper. Very easy to make and full of flavor. A bit spicy, so you might want to cut back on the hot sauce. I threw the shrimp in a food processor to chop, which was fast and easy. It only makes 4 patties so I'll double the recipe next time.

  • Zannabird Posted: 03/25/13
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    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!

  • ninasommer Posted: 03/27/13
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    This is so fast and flavorful. A wonderful use for bland frozen shrimp that have been lost in the freezer for a while! We're somewhat light eaters. but had no problem finishing off this recipe for 4. Would double it for more people. I liked chopping the shrimp by hand in order to get bigger 'chunks'.

  • Lauren000 Posted: 04/24/13
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    I highly recommend these!

  • lmuhlhan Posted: 03/23/13
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    These were amazing! The flavors really pop and showcase the shrimp. I served mine at a dinner party along with the lime, for those counting cals, and with japanese steakhouse "Yum Yum" sauce, for those who weren't. Also made them slider-style (smaller patties) so there was more to go aroud. My grocery store usually has shrimp on sale so this may become a weekly treat!

  • Shgoodwin Posted: 05/12/13
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    These shrimp cakes came together very quickly, but the mix is very wet and I had to be super gentle when I coated the patties in the panko mixture. They came out great in the end and got rave reviews from my family. My husband proclaimed that this was the best meal he ever had - which says a lot since I love cooking and prepare meals all the time (most of them from CL :) ). I didn't have fish sauce and I had to use sweetened coconut (as I had it on hand). Also, we don't care for cilantro so I left that out, too. I served this with a green salad with honey Dijon dressing and peanut butter sauce from the CL Chicken Sate recipe. Will make this again!

  • corlearbay Posted: 05/23/13
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    An excellet dinner...enjoyed with Szechuan Noodle Salad (Cooking Light) and steamed broccoli!! Plan on serving two cakes per person

  • klewis16 Posted: 03/28/13
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    Delicious, super easy and flavorful. I will make it again for sure. I will double the recipe next time, it was too delcious to just make four patties. I didn't have the green onions on hand and had to use ground ginger and they were still wonderful.

  • CarrieLMB Posted: 06/01/13
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    Really nice recipe; great combo of flavors! Need to figure out how to make the cake stay in shape; one fell apart. 4WW Pts per cake.

  • TallyME Posted: 06/06/13
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    Really enjoyed this recipe, always double it. I chop half of the shrimp, grind the other half, preferred that consistency. Otherwise recipe is perfect. Have made several times, can omit fish sauce and add 2nd egg (I ran out!) or sub shrimp shell broth. Took to a ladies luncheon, devoured these at room temperature.

  • jlparke Posted: 05/14/13
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    Just as good as other reviews. Will become a family favorite. Even my super picky 14 year old likes it.

  • Karen0128 Posted: 06/18/13
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    Fun to make. Used the food processor for ginger garlic and cilantro and cut up shrimp and scallions with kitchen shears. Definitely double!

  • verobeacher Posted: 05/16/13
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    These were fantastic - very flavorful and fragrant - I served these with some steamed vegetables - I would recommend 2 cakes per person. These were very easy to make - I will be making these over and over again.

  • lbelli01 Posted: 05/30/13
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    Holy cow! These are DELICIOUS! Kids raved over them.

  • catheas1 Posted: 06/03/13
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    Love these! Full of flavor and easy to make. Definitely a keeper.

  • Bselder1958 Posted: 09/01/13
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    Delicious. Thank goodness I doubled the recipe since my husband ate three! I served these with Soba Noodle Salad (CL April, 2013) and roasted asparagus.

  • LaurKat Posted: 08/13/13
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    Really so wonderful. I love it and the two people I've made it for loved it. I'll make again when I want to wow someone.

  • JK5cook Posted: 02/01/14
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    These have become a regular in our house! They are not difficult to make, as long as yo have all the ingredients on hand. Like some other reviewers, I had trouble keeping them together, so I decided to try baking them instead of frying. I bake my crab cakes, so I thought it would be a good solution for shrimp cakes & it was. About 20 min at 375 did the trick! One cake does not a serving make :) I double the recipe to serve four. Delicious!

  • JulieAB Posted: 07/29/13
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    This has become a regular in our dinner cycles. They are fun and easy to make. One thing I do is put them in the fridge for an hour before cooking. Helps keep them together better. Also, although we love spicy food, we found the spice of the chili sauce almost masks the other flavors. So, we do one teaspoon rather than two. They are so yummy!

  • mrsrevell Posted: 09/03/13
    Worthy of a Special Occasion

    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.

  • MaryEliz Posted: 06/24/13
    Worthy of a Special Occasion

    Great flavor, easy to put together, had most of the ingredients on hand. To make the patties hang together better, I refrigerated them prior to cooking. I made them smaller and served as an appetizer with lime wedge.

  • daneanp Posted: 09/03/13
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    Oh man these are unbelievably delicious. DH even did a little dance of pleasure after he tasted it. I made 1 1/2 batches and formed 2 cakes for each of the 3 of us. I also followed the advice of other reviewers and refrigerated the cakes for 45 minutes before cooking them up. I actually made a little tartar sauce to have on the side, but it wasn't necessary at all. Very Thai-like flavor. These would make excellent appetizers if done on a smaller bite-sized scale.

  • KathrynNC Posted: 07/15/13
    Worthy of a Special Occasion

    Doubled this recipe and very glad we did! Served 2 cakes per person with a side dish of CL's Soba and Slaw Salad with Peanut Dressing (but omitted the shrimp in it to make it more of a side; and being that it was served with shrimp cakes). It is a little difficult to keep them together, but it is worth the time and effort! It's like having your sauce built into the shrimp cake - there is a spicy kick to these so cut back on the Sriracha if you are worried.

  • lzlee12 Posted: 11/25/13
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    Great recipe, nice change to crab cakes. I substitute red curry paste for the siracha for a better thai flavor.

  • Sue0601 Posted: 09/02/13
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    Excellent. One is too small for the serving size. I would recommend two. I also recommend putting them in the refrigerator before cooking so that they will hold together better. I thought the amount of spice was just right.

  • soupmom Posted: 07/14/13
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    Loved these. Very hard to eat just one as serving size suggested.

  • carolfitz Posted: 02/05/14
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    Excellent. Doubled and made to recipe with one mistake, accidentally used the full measure of coconut in the patty mix, then had to put more in the panko coating. Oh, well. After forming and coating, lightly sprayed with oil and put in fridge for about 30min to set up. They were great. Served two per person on top of a Vietnamese noodle salad (from CL's tiger prawn, noodle and herb salad).

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