Appetizer, Entree

Thai Shrimp Cakes

July 03, 2014

I’m crazy about Thai food and these Thai shrimp cakes are absolutely scrumptious! Thai food is it’s own, with a special unique blend of the 5 different tastes; sweet, sour, bitter, salty, and spicy. According to Traditional Chinese Medicine (TCM) a healthy diet is based on the consumption of these 5 flavors. The shrimp cakes are prepared with panko crumbs and lightly fried, for the perfect taste without weighing you down. They make for an ideal lunch, appetizer, or a light dinner.

Tip: Prep time is about 15-20 minutes. Cooking time about 8  min. Cakes will need about 30-40 minutes to set in fridge before cooking.



20 minutes


Dinner, Lunch




2 people


1.2/3 cup panko (Japanese breadcrumbs), divided
2.1/4 cup minced unsweetened dried coconut, divided
3.2 tablespoons green onion, minced
4.2 tablespoons fresh cilantro, finely chopped
5.2 teaspoons fish sauce
6.2 teaspoons Sriracha
7.1 1/2 teaspoons fresh ginger, peeled & grated
8.1 teaspoon lime juice
9.1 large egg, lightly beaten
10.1 garlic clove, minced
11.8 ounces peeled and deveined shrimp, chopped (I used a food processor)
12.1 tablespoon olive oil
13.1 lime, quartered



Prep Ingredients, Veggies and Herbs.

Divide panko and minced coconut in small bowls.

Place fish sauce, Sriracha, and lime juice on counter for easy access.

Mince green onions and garlic. Chop cilantro. Peel and grate ginger. 

Lightly beat 1 large egg in small bowl and set aside.



Prep Shrimp.

Chop shrimp with a knife or place in food processor to chop.


Combine Ingredients In Order.

Combine 1/3 cup panko, 2 tablespoons coconut, and the next 8 ingredients in a large bowl. (green onion through beaten egg)


Add Shrimp.

Add shrimp; stir just until combined.


Prepare Patties.

Combine remaining panko and coconut in a shallow dish, set to side.

Using wet hands, shape mixture in bowl into 4 equal balls and place on wax paper.

Coat each ball in panko mixture, then press to form 4 (4-inch) patties.

Transfer shrimp cakes to plate, cover with foil and refrigerate 30-45 minutes to set.


Cook the Shrimp Cakes.

Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add patties. Cook 4 minutes on each side or until the edges are browned.


Serving Suggestions.

Serve patties alone with a drizzle of lime or over fresh mixed greens.


Don't let the amount of time scare you off from preparing the recipe. You might want to double the recipe, too. They're that good!

Adapted from Christine Burns Rudalevige, Cooking Light

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