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Thai Green Curry Shrimp Cakes with Cilantro Lime Mayonnaise Recipe

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4 from 43 reviews

Delight in these flavorful Thai Green Curry Shrimp Cakes, perfectly crispy on the outside with tender, aromatic shrimp filling inside. Paired with a zesty cilantro lime mayonnaise, this recipe offers a fresh twist on traditional shrimp cakes, combining the vibrant flavors of Thai green curry, fresh herbs, and lime. Ideal for an appetizer or light main course, these cakes are fried to golden perfection and kept warm before serving.

  • Total Time: 45 minutes
  • Yield: 4 servings (12 shrimp cakes)

Ingredients

Shrimp Cakes

  • 1 1/4 pounds peeled and deveined shrimp (31-40 count)
  • 1 large egg (beaten)
  • 1/2 cup chopped scallions (approx. 1 bunch thin scallions, white and tender green parts)
  • 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)
  • 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 oil) for frying, about 1/2 cup

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

  1. Chop Shrimp: Finely chop the peeled and deveined shrimp by hand or pulse briefly in a food processor until just chopped—avoid pureeing to maintain texture.
  2. Mix Ingredients: Transfer the chopped shrimp to a mixing bowl and add the beaten egg, chopped scallions, cilantro, minced ginger, garlic, lime juice, green curry paste, 1/2 cup of panko, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
  3. Form Cakes: Using a 1/4-cup measuring cup, portion the mixture into 12 evenly sized cakes. Gently shape them without compacting too tightly. Place the cakes on a baking sheet and refrigerate for 1 hour, or freeze for 20 minutes, to help them set and hold their shape.
  4. Coat with Panko: Lightly press the remaining 1/2 cup panko breadcrumbs onto both sides of each shrimp cake. You can also add the panko to the second side while frying.
  5. Prepare Oven: Place a cooling rack over a rimmed sheet pan and preheat the oven to 200°F (93°C) to keep cooked shrimp cakes warm.
  6. Heat Oil: Heat about 1/2 cup of cooking oil (such as avocado) in a nonstick skillet or sauté pan over medium-high heat until shimmering.
  7. Fry Shrimp Cakes: Working in batches, carefully place 4 shrimp cakes into the hot oil. Immediately reduce heat to medium-low to avoid burning. Fry for 2–3 minutes on the first side, watching carefully for golden browning.
  8. Flip and Cook: Carefully flip the cakes and cook for an additional 1–2 minutes, until the other side is golden and the internal temperature reaches at least 145°F (63°C).
  9. Drain and Keep Warm: Transfer the cooked shrimp cakes to the prepared cooling rack placed over the sheet pan to drain excess oil, keeping them warm in the oven as you fry the remaining cakes.
  10. Make Cilantro Lime Mayonnaise: In a blender or small food processor, combine mayonnaise, chopped cilantro, jalapeno, minced garlic, lime juice, minced ginger, salt, and pepper. Process until smooth and well blended. Adjust seasoning to taste.
  11. Serve: Serve the warm Thai Green Curry Shrimp Cakes alongside the cilantro lime mayonnaise for dipping.

Notes

  • Do not over-process the shrimp; leaving some texture is key to the shrimp cakes’ pleasant mouthfeel.
  • Chilling the cakes before frying helps them hold their shape and makes frying easier.
  • Adjust green curry paste according to your heat tolerance for desired spiciness.
  • Use a thermometer to ensure shrimp cakes reach a safe internal temperature of 145°F.
  • The cilantro lime mayonnaise can be made a day ahead and refrigerated to deepen the flavors.
  • Avocado oil is recommended for frying due to its high smoke point, but other neutral oils can be used.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Thai

Find it online: https://allyumcooks.com/thai-green-curry-shrimp-cakes-with-cilantro-lime-mayonnaise-recipe/