Shrimp Cakes Plated with Sauce

Shrimp Cakes with Thai Chili-Lime Sauce


  • Ingredients for shrimp cakes:
  • 1 pound uncooked large shrimp peeled and deveined
  • 1 large egg
  • 1 green onion thinly sliced
  • 2 Tbs. lemon juice - fresh
  • 1 Tbs. Dijon mustard
  • 1 Tbs. fresh cilantro - minced
  • 1/2 tsp. hot pepper sauce or more, to taste
  • 1/2 tsp. salt
  • pinch of ground black pepper
  • 2 cups panko Japanese breadcrumbs
  • 2 Tbs. or more peanut oil
  • For the sauce:
  • 1/4 cup dry wine wine
  • 1/4 cup fresh lime juice
  • 1 Tbs. fresh ginger - peeled and chopped
  • 1 Tbs.shallot - minced
  • 1/4 cup Heavy Whipping Cream
  • 2 Tbs. chili-garlic sauce*
  • 6 Tbs. 3/4 stick unsalted butter - room temperature and cut into 1/2-inch pieces.


  1. Preparation for shrimp cakes:
  2. Coarsely chop shrimp in the food processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Pulse to combine well. Add 1 cup panko and pulse to combine. Form into 12 3-inch diameter cakes and roll in remaining 1 cup of panko. Transfer to wax paper lined baking sheet and refrigerate for 10 minutes. The cakes can be made up to 4 hours ahead.
  3. Heat 2 Tbs. peanut oil in heavy large skillet over med-high heat. Fry cakes in batches until browned on each side and cooked through, about 3 minutes per side.
  4. Preparation for Chili-Lime Cream Sauce:
  5. Combine first 4 ingredients in a heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
  6. Spoon 3 Tbs. Chili-Lime Cream Sauce onto each of 6 plates and top with two shrimp cakes.
  7. Notes
  8. Market Tip: Unseasoned Japanese breadcrumbs called panko, give the shrimp