Thai Shrimp Cakes with Chili Aioli
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.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Entree
Cuisine: Thai
Diet: Low Lactose
Servings: 4
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
*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