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Thai shrimp cakes

how to make

(1) wash & remove tails off 1 lb of shrimp (I used Trader Joe's frozen shrimp)

(2) add shrimp to food processor or chop very finely

(3) add the pulsed shrimp to a bowl as well as:

- 1 egg

- 3/4 cup panko

- 1 bell pepper, diced

- 1 shallot, diced

- handful of fresh cilantro, chopped

- 3 tosp mayo

- 1 tbsp lime juice

- 1 tbsp sriracha

- 1 tosp thai sweet chili sauce

mix until combined- put in the fridge for 15 minutes

(4) while the shrimp mixture cools, make your aioli. in a small bowl, combine:

- 1/2 cup mayo

- 2 tbsp sweet thai chili sauce

- 1 tbsp fresh lime

- 1 tsp sesame oil

- 2 tsp sriracha

- 1 tosp chopped cilantro set aside

(5) add 3/4 cup panko to a plate & remove the shrimp mixture from the fridge. form into patties (I was able to make 13) & coat each patty with the panko on all sides

(6) to a pan, add olive oil & fry each patty 3 minutes per side over medium heat

serve with aioli & limes! enjoy 😊

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2025/6/15 Edited to

When making Thai shrimp cakes, I found that the key to great texture lies in finely chopping or pulsing the shrimp just right—not too smooth, so you retain some bite. Using panko breadcrumbs adds a wonderful light crunch that I love. To balance the heat, I like mixing sriracha and sweet Thai chili sauce both in the shrimp mixture and the aioli dip, which gives just the right kick without overpowering the fresh lime juice and cilantro. For frying, medium heat and olive oil work best to get a golden crust without burning. I usually serve these cakes with extra lime wedges to squeeze over just before eating, brightening the flavor beautifully. These shrimp cakes make a fantastic appetizer or party snack, and the homemade aioli elevates the dish beyond anything store-bought. Give this recipe a try—you'll be surprised how simple ingredients come together to create delicious, authentic Thai flavors at home!

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