Description
Crispy on the outside, tender on the inside, these Thai Shrimp Cakes are bursting with fragrant herbs, zesty spices, and authentic Thai flavors perfect as an appetizer, main, or snack.
Ingredients
Scale
- 1 pound of raw shrimp, peeled and deveined
- 1/4 cup of panko breadcrumbs
- 1 tablespoon of fish sauce
- 1 tablespoon of red curry paste
- 1 tablespoon of fresh lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1 stalk of lemongrass, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 1 egg, lightly beaten
- Salt and pepper to taste
- Vegetable oil for frying
- Optional: 1 tablespoon of chopped green onions
- Optional: 1 teaspoon of sesame oil
- Optional: 1 tablespoon of sriracha
Instructions
- Pat shrimp dry with paper towels and chop into small pieces or pulse in a food processor until coarsely ground.
- In a bowl, combine shrimp, panko breadcrumbs, fish sauce, red curry paste, lime juice, garlic, ginger, lemongrass, cilantro, and egg. Mix until well incorporated. Season with salt and pepper.
- Shape the mixture into 2-inch patties, pressing tightly to form cohesive cakes.
- Heat 1/4 inch of vegetable oil in a skillet over medium-high heat. Test with a small piece of shrimp mixture; it should sizzle immediately.
- Fry cakes for 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan.
- Transfer to a paper towel–lined plate to drain excess oil.
- Serve hot with sweet chili sauce or spicy mayo.
Notes
Chill the shrimp mixture before shaping for best results. Avoid over-processing shrimp to keep texture. Coat patties with extra panko before frying for a crunchier crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 65mg
Keywords: shrimp cakes, Thai appetizer, seafood snack, easy shrimp recipe