How do you feel about coconut and ginger? Those two, paired in a recipe, are delicious. Throw some shrimp into the mix and the results are amazing. If you’re nodding in agreement, you need to try these.
This recipe is from an old Cooking Light issue. I didn’t change the ingredients except for making the hot chile sauce optional. You know, for those times when the little ones are digging in. Also, when preparing these for a gathering, I like to make them a bit smaller so that they are more suitable as an appetizer. Don’t hesitate to double this recipe. You won’t regret it.
I happened to have some jumbo shrimp in the freezer that I used for this presentation. You can choose any size, since you’ll be chopping the shrimp anyway. Sometimes the smaller guys are less expensive.
All ingredients are combined in one bowl. Mix it all up. Form the patties. Coat with panko and coconut. And they’re ready to be fried up in the pan. Gotta love easy.
These are best enjoyed immediately …from the pan to the table. But, if you have a lot going on in the kitchen (like at my house) and want to make them early in the day …it’s okay. Just keep them chilled and then, when ready, place them in a low oven until heated through.
These would also be delicious served with your favorite rice or grain, along with a side salad of mixed greens. Just make the cakes more substantial by forming the mixture into four patties. The perfect light meal.
But, if you ask me, the smaller size is just right. Especially for this little guy. Our grandson, Dylan, wholeheartedly approves.
thai shrimp cakes
Adapted from Cooking Light
- 2/3 cup panko, divided (Japanese breadcrumbs)
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons minced green onion
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha (hot chile sauce), optional
- 1 1/2 teaspoons peeled & grated fresh ginger
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled & deveined raw shrimp, chopped
- 1 tablespoon olive oil
- 1 lime, cut in wedges
Combine 1/3 cup panko, 2 tablespoons coconut and next 8 ingredients (if omitting hot chile sauce, next 7 ingredients) in a large bowl. Add shrimp; stir just until combined.
In a separate shallow dish, combine remaining 1/3 cup panko and 2 tablespoons coconut. Using wet hands, shape shrimp mixture into 6 equal balls. Coat balls in panko mixture; press to form patties.
Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add patties; cook 3 to 4 minutes on each side until desired degree of doneness is achieved. Serve immediately with lime wedges.