Name: thai shrimp cakes with coconut & ginger
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
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

How do you feel about coconut and ginger? Those two, paired in a recipe, are absolutely delicious. Throw some shrimp into the mix and the results are amazing. If you find yourself nodding in agreement, you need to try these Thai Shrimp Cakes with Coconut & Ginger.

The recipe is from an old Cooking Light issue. I didn’t change the ingredients much 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.

Have some gluten-intolerant loved ones?

Instead of regular breadcrumbs, use your favorite gluten-free panko breadcrumbs. This is one of those times where you can cater to your gluten-intolerant loved ones without sacrificing texture or flavor. These shrimp cakes are amazing either way …made with gluten or gluten-free.

Combine 1/3 cup panko, 2 tablespoons coconut & remaining ingredients up to the shrimp in a large bowl.
Add the chopped shrimp.
Stir just until combined.

In a separate shallow dish, combine the remaining 1/3 cup panko and 2 tablespoons coconut.
Using wet hands, shape the shrimp mixture into 6 equal balls.
Coat the balls in the panko mixture.
Press to form patties.

Heat a large nonstick skillet over medium heat.
Add the oil and swirl to coat.
Add the patties.
Cook 3 to 4 minutes on each side until desired degree of doneness is achieved.
Serve immediately with lime wedges.

These Thai Shrimp Cakes with Coconut & Ginger 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 the time is right, 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 not-quite-two-year-old grandson, Dylan, wholeheartedly approves. He has such a discriminating palate.❤️

5 from 3 votes

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

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.

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