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Thai Shrimp Cakes with Chili Aioli
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5 from 24 votes

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
Cook Time10 minutes
Total Time35 minutes
Course: Entree
Cuisine: Thai
Diet: Low Lactose
Servings: 4

Equipment

  • Large skillet
  • Mixing bowls

Ingredients

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

Instructions

  • Prepare Shrimp Cake Mixture:
    Remove and discard shrimp tails. Use a sharp chef's knife to very finely chop shrimp, or pulse in a food processor until finely chopped. (I prefer the texture using a food processor, however either method will work!)
    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 15 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.

Notes

*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. 

Nutrition

Serving: 2shrimp cakes | Calories: 340kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 1g | Sugar: 5g