Ingredients
Shrimp Cakes
- 1 lb. peeled and deveined raw medium shrimp, tails removed
- 1 egg, lightly beaten
- 1 1/2 cups panko breadcrumbs, divided
- 2/3 cup finely chopped red bell pepper
- 1/2 cup finely chopped shallots (about 1 medium shallot)
- 3 Tbsp. finely chopped fresh cilantro
- 3 Tbsp. mayonnaise (avocado oil based recommended)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
- 1 Tbsp. plus 1 tsp. Thai sweet chili sauce
- 1 tsp. chili-garlic sauce (such as Sriracha)
- 3 Tbsp. olive oil or avocado oil (for frying)
Chili Aioli
- 1/2 cup mayonnaise (avocado oil based recommended)
- 2 Tbsp. Thai sweet chili sauce
- 1 Tbsp. fresh lime juice
- 1 tsp. chili-garlic sauce (such as Sriracha)
- 1 tsp. sesame oil
Instructions
- Prepare Shrimp Cake Mixture: Remove and discard shrimp tails. Finely chop the shrimp using a sharp chef’s knife or pulse in a food processor until finely chopped. In a bowl, combine the chopped shrimp, lightly beaten egg, 3/4 cup panko breadcrumbs, finely chopped red bell pepper, shallots, cilantro, mayonnaise, fresh lime juice, fish sauce, 1 tbsp. Thai sweet chili sauce, and chili-garlic sauce. Mix well until fully incorporated. Cover and refrigerate the mixture for 15 minutes to allow flavors to meld and help the mixture set.
- Make Chili Aioli: While the shrimp mixture chills, prepare the chili aioli by combining 1/2 cup mayonnaise, 2 tbsp. Thai sweet chili sauce, 1 tbsp. fresh lime juice, 1 tsp. chili-garlic sauce, and 1 tsp. sesame oil in a small bowl. Whisk thoroughly until smooth and well combined. Set aside for serving.
- Form and Coat Shrimp Cakes: Place the remaining 3/4 cup panko breadcrumbs on a large rimmed plate. Remove the chilled shrimp mixture from the refrigerator. Using a 1/3 cup measuring cup, form the mixture into 8 uniform patties and place them on a parchment-lined baking sheet. Press each patty into the panko breadcrumbs on the plate to coat well, then return coated shrimp cakes to the parchment-lined baking sheet.
- Pan-Fry Shrimp Cakes: Heat 2 tablespoons of oil in a large skillet over medium heat until hot. Add 4 shrimp cakes to the skillet, spacing them evenly. Cook for 3 to 4 minutes until the bottoms are golden brown. Carefully flip with a spatula and cook an additional 3 minutes until cooked through and golden on both sides. Transfer the cooked cakes to a plate. Add the remaining 1 tablespoon of oil to the skillet and repeat with the remaining 4 cakes.
- Serve: Serve the shrimp cakes hot alongside the prepared chili aioli. Garnish with fresh herbs if desired for an extra burst of flavor and color.
Notes
- Using a food processor to finely chop the shrimp helps the cakes hold together better and creates a smooth texture.
- Ensure the shrimp mixture is well chilled before forming patties to help maintain shape during cooking.
- Adjust the amount of chili-garlic sauce in both the cakes and aioli to suit your preferred spice level.
- Serve with fresh herbs like cilantro or mint for added freshness and presentation.
- These cakes can be baked for a healthier alternative but pan-frying provides the best crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
