5 from 1 vote

Thai Green Curry Shrimp Cakes

Name: Thai Green Curry Shrimp Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/4 pounds peeled and deveined shrimp ((31-40 count)); 1 large egg (beaten); 1/2 cup chopped scallions ((approximately 1 bunch thin scallions, white and tender green part)); 1/4 cup chopped fresh cilantro; 2 teaspoons minced ginger; 2 cloves garlic (minced); 2 tablespoons fresh lime juice; 2 tablespoons green curry paste (or to taste and tolerance); 1 cup panko ((Japanese breadcrumbs) divided); 1/2 teaspoon salt (or to taste); 1/4 teaspoon freshly ground black pepper (or to taste); Cooking oil ((such as avocado) for frying); 1 cup mayonnaise; 1/2 cup chopped fresh cilantro; 1 jalapeno pepper (seeded if desired, chopped); 1 clove garlic (minced); 1 tablespoon lime juice (or to taste); 1 teaspoon minced ginger; Salt and freshly ground black pepper (to taste)

By CarolPublished Apr 06, 2026

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45 mins

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If you’re craving something bold and fresh, these Thai Green Curry Shrimp Cakes deliver in a big way. With vibrant herbs and the unmistakable flavor of green curry, this Thai-inspired dish is surprisingly easy to make at home. Perfect as an appetizer, light dinner, or even tucked into a slider bun, these shrimp cakes feel restaurant-worthy without the fuss.

Thai Green Curry Shrimp Cakes on rectangular platter garnished with jalapeno slices and cilantro leaves.

Why This Recipe is a Keeper!
How to Make Thai Green Curry Shrimp Cakes:
Chef Tips and Tricks:
Recipe FAQs:
Serve with:
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Thai Green Curry Shrimp Cakes Recipe

Why This Recipe is a Keeper!

Thai Green Curry Shrimp Cakes check all the boxes—flavor, texture, and versatility—in a way that feels special without being fussy.

You get spicy notes from the green curry, brightness from fresh herbs, and a hint of sweetness from the shrimp. The Cilantro Lime Mayonnaise is a cool, zippy contrast that ties everything together.

These Thai Green Curry Shrimp Cakes:

Have big, bold flavor in every bite!
Have the perfect texture! They’re crisp and golden on the outside, tender and light on the inside.
Are flexible for any occasion! They work as an appetizer, a light dinner, or even a slider.
Reheat beautifully! Perfect for make-ahead meals or planned leftovers. A quick reheat in the oven, toaster oven, or air fryer brings back that crispy exterior.
Are freezer-friendly! After cooking, freeze them for an easy, stress-free meal you don’t even need to thaw.

Whether you’re cooking for guests or just want to shake up your weeknight dinner routine, these Thai Green Curry Shrimp Cakes prove big flavor doesn’t have to be complicated!

Stacked Thai Green Curry Shrimp Cakes garnished with cilantro leaves.

How to Make Thai Green Curry Shrimp Cakes:

Recipe Ingredients:

Here’s everything you’ll need to make this Thai shrimp cake recipe. The exact quantities are on the recipe card below.

Ingredients for Thai Green Curry Shrimp Cakes in glass bowls.

Ingredient Notes and Substitutions:

Shrimp: It’s essential to always use wild-caught U. S. Gulf shrimp. Imported, farmed shrimp have been known to be raised under questionable conditions. For these shrimp cakes, you can use any size; I used 31-40 count, which is considered “medium-large.”
Green Curry Paste: While you can make your own green curry paste, I highly recommend using the Maesri brand for ease. Ever since I discovered this brand at a local international market, I no longer make my own; it has a very authentic flavor. I avoid supermarket green curry paste because it lacks flavor.
Ginger: Fresh ginger packs a flavor punch, so I recommend it over prepared ginger paste in a tube or jar.
Panko: Panko is also referred to as “Japanese bread crumbs,” and is often used for deep-frying. They’re dry and coarse, adding great texture to the Thai shrimp cakes.
Jalapeno: To make the Cilantro Lime Mayonnaise milder, omit the jalapeno or remove the seeds and membrane; the pepper flesh is less hot.

Step-By-Step Instructions:

Gather and prep all the ingredients.

Finely chop the shrimp by hand, or pulse briefly in a food processor until just chopped (do not puree).

Ingredients for shrimp cakes in glass bowl before being combined.

Place in a mixing bowl and add the egg, scallions, cilantro, ginger, garlic, lime juice, green curry paste, 1/2 cup of the panko, salt, and black pepper.

Ingredients for shrimp cakes in glass bowl after being combined.

Mix until well combined.

12 uncooked shrimp cakes on parchment paper lined rimmed baking sheet.

Using a 1/4-cup measuring cup, portion the mixture into 12 evenly sized cakes, gently shaping them without compacting too firmly. Place on a baking sheet and refrigerate for 1 hour or freeze for 20 minutes to help them set.

12 uncooked shrimp cakes on parchment paper lined rimmed baking sheet with panko sprinkled over.

Press the remaining panko lightly onto both sides of each shrimp cake. (You can also do the other side when the first side is browning in the skillet.) Place a cooling rack over a rimmed sheet pan. Preheat the oven to 200 degrees to keep the shrimp cakes warm after frying.

Four cooked shrimp cakes in nonstick skillet.

Heat about 1/2 cup of oil in a nonstick skillet or sauté pan over medium-high heat. Working in batches, carefully place 4 shrimp cakes into the hot oil. Reduce the heat to medium-low and cook for 2–3 minutes, monitoring browning. Carefully flip and cook an additional 1–2 minutes, or until golden and the internal temperature reaches at least 145°F.

12 cooked shrimp cakes on cooling rack set over a rimmed sheet pan.

Transfer the cooked shrimp cakes to the prepared rack to drain and keep warm in the oven. Repeat with the remaining cakes.

Ingredients for sauce to serve with shrimp cakes in mini food processor before being combined.

CILANTRO – LIME MAYONNAISE: Combine all ingredients in a blender or small food processor.

Ingredients for sauce to serve with shrimp cakes in mini food processor after being combined.

Process until smooth. Adjust lime juice, salt, and black pepper to taste. Serve with the shrimp cakes.

Chef Tips and Tricks:

Don’t over-process or puree the shrimp. I prefer to hand-chop the shrimp so I can carefully monitor the texture. If you prefer to use your food processor, only pulse the shrimp to where you still have some small chunks. This gives the cakes a better, meatier texture instead of a paste.
If you’re unsure about the level of green curry paste you can tolerate, start with a small amount, then cook a small cake to check seasoning and texture.
For uniform cakes, use a 1/3-cup measure as a mold. Fill it about two-thirds full, invert onto a baking sheet, and gently tap until the cake releases. Or, use a 1/4-cup measure and fill it completely.
Chill in the refrigerator for an hour or freezer for 30 minutes to help them set up so they hold together better when browning.
Get the pan hot, but not screaming hot. Medium to medium-high heat gives you that golden crust without burning the outside before the inside cooks through.
Don’t overcrowd the pan. Give them space so they brown properly rather than steam. For this Thai shrimp cake recipe (which makes 12), I find four at a time to be the right amount, so I can pay attention to each one and use less oil.
If the cakes are getting too brown too quickly before getting thoroughly cooked through, place them in a 300-degree oven to finish cooking through. The internal temperature needs to be at least 145 degrees for safety.
Avoid draining the shrimp cakes on paper towels, as the coating can get soggy. Instead, place a cooling rack on a rimmed sheet pan and place them on that instead.

Recipe FAQs:

How spicy are these thai shrimp cakes?

It depends on the amount of green curry paste. Start with less, cook a tiny sample, then adjust to your heat preference. To make the Cilantro Lime Mayonnaise milder, omit the jalapeno or remove the seeds and membrane; the pepper flesh is less hot.

Can I make these shrimp cakes ahead of time?

Yes. Form the cakes and refrigerate up to 1 day ahead, or cook them and reheat just before serving. Reheat in the oven at 350 degrees, or air fryer to bring back the crispy exterior. Avoid the microwave.

Can I freeze these shrimp cakes?

Absolutely! Freeze after cooking rather than before. The reason is that all shrimp is frozen at the source because it’s highly perishable. So, to work with and cook it, it needs to be thawed. Therefore, if freezing uncooked cakes, you’d be freezing uncooked shrimp twice. Cook first, cool, then freeze up to 3 months.