Cooking these over medium heat is key to getting the shrimp done without burning the exterior.  

Ann Taylor Pittman
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary

Serves 4 (serving size: 1 cake)


Ingredient Checklist


Instructions Checklist
  • Whisk together red curry paste, fresh lime juice, and 1 large egg in a medium bowl. Stir in 1/2 cup whole-wheat panko, chopped scallions, chopped fresh cilantro, and kosher salt. Add peeled, deveined, and chopped raw large shrimp; stir well to combine.

  • Divide mixture into 4 equal portions; shape each into a ball. Place 1/2 cup whole-wheat panko in a shallow dish; roll balls in panko to adhere.

  • Heat a large nonstick skillet over medium. Add canola oil. Add balls to skillet; using a spatula, flatten each to a 1-inch-thick patty. Cook until browned and cooked through, 3 to 4 minutes per side. Serve over Bibb lettuce leaves, if desired.

Nutrition Facts

272 calories; fat 13g; saturated fat 1g; protein 20g; carbohydrates 17g; fiber 3g; sugars 1g; sodium 587mg.