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gluten-free (or not) thai shrimp cakes with coconut & ginger

thai shrimp cakes with coconut & ginger

Adapted from Cooking Light

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 2/3 cup panko breadcrumbs, divided (or gluten-free panko 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 & de-veined raw shrimp, chopped
  • 1 tablespoon olive oil
  • 1 lime, cut in wedges for serving

Instructions

  1. 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.

  2. 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.

  3. 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.