Thai Shrimp Cakes
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Why I Love This Recipe
Packed with Asian flavors, these shrimp cakes are crispy on the outside and tender on the inside. Pair with a quick sauteed green for a healthy and delicious meal.
Ingredients You'll Need
2/3 cup panko, divided
1/4 cup minced unsweetened dried coconut, divided
2 tablespoons minced green onions
2 tablespoons finely chopped cilantro
2 teaspoons fish sauce
2 teaspoons Sriracha
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon lime juice
1 large egg, lightly beaten
1 garlic clove, minced
8 ounces peeled and deveined shrimp, chopped
1 tablespoon olive oil
Directions
Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side, tenting with foil so the shrimp cook through without burning the outside coating.
Pairs Well With
Ginger Garlic Bok Choy
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