Pan-seared, tender Thai Shrimp Cakes with a golden panko crust served with creamy Chili Aioli. Simple, yet wildly flavorful, enjoy this 30 minute recipe as an appetizer or entree.


Large skillet

Mixing bowls
Thai Shrimp Cakes
▢1 lb. peeled and deveined raw medium shrimp
▢1 egg, lightly beaten
▢1 1/2 cups panko breadcrumbs, divided
▢2/3 cup finely chopped red bell pepper
▢1/2 cup finely chopped shallots (about 1 medium shallot)
▢3 Tbsp. finely chopped fresh cilantro
▢3 Tbsp. mayonnaise (I use avocado oil based mayo)
▢1 Tbsp. fresh lime juice
▢1 Tbsp. fish sauce
▢1 Tbsp. plus 1 tsp. Thai sweet chili sauce
▢1 tsp. chili-garlic sauce (such as Sriracha)
▢3 Tbsp. olive oil (or avocado oil)
Chili Aioli (Optional)
▢1/2 cup mayonnaise (I use avocado oil based mayo)
▢2 Tbsp. Thai sweet chili sauce
▢1 Tbsp. fresh lime juice
▢1 tsp. chili-garlic sauce (such as Sriracha)
▢1 tsp. sesame oil
Prepare Shrimp Cake Mixture:
Remove and discard shrimp tails. Use a sharp chef’s knife to finely chop shrimp, or pulse in a food processor until finely chopped. Place shrimp in a bowl, along with egg, 3/4 cup panko, bell pepper, shallots, cilantro, mayonnaise, lime juice, fish sauce, Thai sweet chili sauce, and chili-garlic sauce (such as Sriracha). Mix until well-combined.
Cover and refrigerate for 10 minutes.
While shrimp mixture chills, prepare Chili Aioli by combining all aioli ingredients in a small bowl; stir with a whisk to combine. Set aside.
Place remaining 3/4 cup panko breadcrumbs on a large rimmed plate. Remove shrimp mixture from fridge and use a 1/3 cup measure to carefully form mixture into 8 uniform patties; place on a parchment-lined baking sheet.
Place each patty on plate with panko, and scatter with breadcrumbs until well-coated. Place coated shrimp cakes back on parchment-lined baking sheet.
Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Once hot, add 4 shrimp cakes, evenly spacing them apart. Cook for 3 minutes, carefully flip with a spatula and cook an additional 2 to 3 minutes. Place cooked cakes on a plate, add remaining 1 Tbsp. oil and repeat the process with the last 4 cakes.
Serve cakes hot with Chili Aioli and fresh herbs, if desired.
*Nutrition information does NOT include Chili Aioli.
To Store: Place leftover shrimp cakes in an airtight container and refrigerate for up to 3 days.
To Reheat: These cakes reheat best in the toaster oven or air-fryer, which helps re-crisp their crust. Alternatively, you can reheat them in a skillet over medium-low heat until warmed through.
Serving: 2shrimp cakes | Calories: 340kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 1g | Sugar: 5g
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