Thai Shrimp Cakes

Lynette !


Great lunch or light dinner.


★★★★★ 1 vote

15 Min
10 Min
Pan Fry


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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
lime, quartered

How to Make Thai Shrimp Cakes


  • 1Combine 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.
  • 2Combine the remaining panko and coconut in a shallow dish. Coat the balls in thepanko mixture; press to form 4 (4-inch) patties.
  • 3Heat 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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