Rating: 5 stars
43 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 38

Dried coconut, fresh ginger, fish sauce, and a couple of dashes of Sriracha lend Asian flavor to Thai Shrimp Cakes.

Christine Burns Rudalevige
Recipe by Cooking Light April 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 1 shrimp cake and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

165 calories; fat 8.7g; saturated fat 3.8g; mono fat 3.1g; poly fat 0.7g; protein 11.2g; carbohydrates 10.3g; fiber 1.3g; cholesterol 118mg; iron 0.6mg; sodium 374mg; calcium 44mg.
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