Thai Shrimp Cakes

Lynette !


Great lunch or light dinner.


★★★★★ 1 vote

15 Min
10 Min
Pan Fry


  • 2/3 c
    panko, divided
  • 1/4 c
    unsweetened dried coconut, minced, divided
  • 2 Tbsp
    green onions, minced
  • 2 Tbsp
    fresh cilantro, finely chopped
  • 2 tsp
    fish sauce
  • 2 tsp
  • 1 1/2 tsp
    fresh ginger, peeled and grated
  • 1 tsp
    fresh lime juice
  • 1 large
    egg, lightly beaten
  • 1 clove
    garlic, minced
  • 8 oz
    shrimp, peeled and deveined, chopped
  • 1 Tbsp
    olive oil
  • 1
    lime, quartered

How to Make Thai Shrimp Cakes


  1. Combine 1/3 cup panko, 2 tablespoons coconut, and the next 8 ingredients in a large bowl. Add the shrimp; stir just until combined. With wet hands, shape the mixture into 4 equal balls.
  2. Combine the remaining panko and coconut in a shallow dish. Coat the balls in thepanko mixture; press to form 4 (4-inch) patties.
  3. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add the patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.

Printable Recipe Card

About Thai Shrimp Cakes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai
Other Tag: Quick & Easy
Hashtags: #shrimp, #weeknight

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