Pan-seared, tender Thai shrimp cakes with spicy aioli and a golden panko crust are served with creamy aioli. Simple yet wildly flavorful, this 30-minute recipe is perfect as an appetizer or entree.
WHY DO YOU LOVE THESE THAI SHRIMP CAKES
Thai Shrimp Cakes with Spicy Aioli are a family favorite. Similar to crab cakes, they are more affordable, and the ingredients are easy to source. A mix of sweet Thai chili sauce, chili-garlic sauce, and cilantro creates a bright, bold flavor profile. The panko breading works in two ways: it helps to bind the cakes and creates a crisp outer crust.
FAQs and Expert Tips
Which Shrimp to Buy:
Here are some of my shrimp-purchasing tips:
- 1. Fresh, local shrimp is my favorite! Look for raw (not precooked) shrimp. Deveining the shrimp is a messy job, but it is well worth it to have fresh shrimp. Also, for reference, raw shrimp is always grayish white, while cooked shrimp is pink.
- 2. Buy Frozen. If fresh is not available, I prefer to buy frozen shrimp. Since they flash-freeze promptly after being caught, they are often of better quality (for a better price) than what’s in the seafood case. Buying frozen also gives you greater control over defrosting since you can cook them immediately afterward. Important tip: Make sure the shrimp is from the USA! You do not want shrimp from outside the USA.
Here are the links to the products I use. Click to see what looks good when you are making the recipe!
You can serve these Thai shrimp cakes with Spicy Aioli and a crisp green salad or wedge them in a bun, seafood sandwich-style. Don’t skimp on the zesty Chili Aioli, the ultimate creamy counterpart. Thai-Marinated Cucumber is another wonderful side for the cakes! Another yummy salad, Minted Fresh Fruit Salad with Honey, will complement the shrimp cakes with a cooling effect.
Thai Shrimp Cakes with Spicy Aioli
Ingredients
- 16 Uncooked Large Shrimp about 1 pound, peeled, deveined
- 1 large Egg
- 2 Green Onion finely sliced
- 2 Tbsp. Fresh Lime juice squeezed
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Fresh Cilantro minced
- 1/2 tsp. Hot Pepper Sauce Sriracha, Tabasco or Green Tabasco*
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 2 cups Panko Crumbs Japanese breadcrumbs
- 2 Tbsp. Avocado Oil more if needed
Ingredients – Spicy Aioli
- 3/4 cup Mayonnaise Duke's – brand
- 1/4 cup Dry White Wine
- 2 Tbsp. Fresh Lime Juice squeezed
- 1 tsp. Fresh Ginger minced
- 2 tsp. Chili-Garlic Sauce Huy Fong – brand
- 1 tsp. Toasted Sesame Oil
- Fresh Cilantro – to garnish finely chopped
Instructions
- Coarsely chop shrimp in processor. Add egg, green onion, lime juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form the mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate for 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- In a medium bowl, add the mayonnaise, white wine, and lime juice and mix thoroughly. Next, add the fresh ginger, chili garlic sauce, and sesame oil and finish mixing.
- Spoon 2 tablespoons of Spicy Aioli onto each of 6 plates. Place two shrimp cakes on each and serve immediately.