If you’re a fan of crab cakes, you’ve got to try these Thai-flavored shrimp cakes. The sweet, salty taste of shrimp really shines through when seasoned with the classic Thai trifecta of flavor: fish sauce, lime juice, and chili sauce. To ensure even cooking and cakes that hold together well, be sure to take an extra minute to finely dice all the veggies. To turn any leftovers into lunch, serve shrimp cakes on a toasted whole-wheat English muffin with a smear of Sriracha mayo, lettuce, and tomato.

Mary-Claire Britton
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

20 mins
30 mins
Serves 4 (serving size: 2 cakes)


Ingredient Checklist


Instructions Checklist
  • Combine shrimp, 2/3 cup panko, bell pepper, onion, cilantro, lime juice, fish sauce, chili sauce, eggs, and garlic in a medium bowl. Shape mixture into 8 patties, and dredge patties in remaining 2/3 cup panko.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add 4 shrimp patties to skillet, and cook until crispy and well browned, about 4 minutes per side. Repeat procedure with remaining 1 tablespoon oil and remaining 4 shrimp patties.

Nutrition Facts

288 calories; fat 11g; saturated fat 2g; protein 23g; carbohydrates 24g; fiber 4g; sugars 2g; sodium 482mg.