Thai Green Curry Shrimp Cakes

5 from 3 votes

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.

Prep Time30

Cook Time15

Total Time45

Course: Fish and Seafood

Cuisine: Thai

Diet: Low Lactose

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Shrimp Cakes

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

Cilantro Lime Mayonnaise

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

Instructions

Shrimp Cakes

Finely chop the shrimp by hand, or pulse briefly in a food processor until just chopped (do not puree).
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. Mix until well combined.
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 in the freezer for 20 minutes to help them set.
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.
Heat about 1/2 cup of oil in a nonstick skillet or sauté pan over medium-high heat.
Press the remaining panko lightly onto both sides of each shrimp cake
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.
Working in batches, place 4 of the shrimp cakes in the hot oil. Reduce the heat to medium-low and cook 2-3 minutes, keeping an eye on how brown they're becoming. Carefully flip the cakes and cook another 1-2 minutes or until each shrimp cake reaches an internal temperature of at least 145 degrees.
Transfer the cooked shrimp cakes to the prepared rack to drain and keep warm in the oven. Repeat with the remaining cakes.

Cilantro Lime Mayonnaise

Combine all ingredients in a blender or small food processor. Process until smooth. Adjust lime juice, salt, and black pepper to taste. Serve with the shrimp cakes.

Notes

SUBSTITUTIONS:

In a pinch, prepared ginger paste in a tube or jar can be used in place of fresh.

TIPS:

Don’t over-process the shrimp. Hand-chop or pulse just until small chunks remain for the best texture.
Start small with curry paste. Cook a test cake to check the heat and seasoning before committing.
Use moderate heat. Medium to medium-high gives a golden crust without over-browning.
Don’t overcrowd the pan. Cook in batches (about 4 at a time) so they brown rather than steam.
Finish in the oven if needed. If browning too quickly, transfer to a 300°F oven until cooked through (145°F internal).
Drain on a rack rather than on paper towels to keep them crisp.

MAKE AHEAD AND REHEATING:

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 in an air fryer, to bring back the crispy exterior. Avoid the microwave.

FREEZER-FRIENDLY:

Freeze after cooking rather than before because all shrimp is frozen at the source. 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.

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