When I was a teenager starting to find my way into the kitchen, I would often find myself making some sort of seafood cake. Crab cakes are the go-to for many, but for me, it was shrimp cakes. It was just so easy to put together that I knew I couldn't fail too terribly. Finely chop all of the ingredients together, pan-fry and serve with a simple aioli...I mean if a teenager could make it, anyone can, right? Over the years, I have put special touches on my original shrimp cakes to liven them up. These green curry shrimp cakes are the current variation on rotation and I couldn't love them more. A little spicy with Asian influences, these are best served with Japanese mustard aioli.
Green Curry Shrimp Cakes
- 2 lb shrimp deveined, tail and skin off
- 1 egg
- 1 teaspoon garlic minced
- 1 tablespoon green curry paste
- ½ cup panko
- ¼ cup green onions chopped
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon white pepper
- ¼ cup mayo
- 2 tablespoon lime juice
- zest of 1 lime
Japanese mustard aioli
- 1 teaspoon hot mustard
- ½ cup mayo
- 2 teaspoon lime juice
- salt and pepper
- Finely chop shrimp or pulse in a food processor until finely chopped. Combine with remaining ingredients (egg- lime zest) and mix until well combined. Shape into shrimp cakes using ¼ cup measuring cup per shrimp cake. Lay on a baking sheet and chill for 30 minutes.
- Meanwhile, prepare the Japanese mustard aioli. Combine hot mustard with mayo, lime juice and salt. Set aside.
- Heat 1 tablespoon oil in a nonstick saute pan over medium-high heat. Add the shrimp cakes and cook until golden brown, about 5 minutes. Flip and cook on the other side until golden brown. Remove from heat and serve green curry shrimp cakes with Japanese mustard aioli.
**Helpful tips and common mistakes
This recipe is the perfect example of when a food processor is one of the best kitchen equipment. I loathe cleaning it but it gets the job done in a fraction of the time. Just put the ingredients in the processor and pulse until combined. If you don't have a food processor, you can always chop the ingredients by hand. Avoid over-processing the shrimp because it will turn more into a paste.
Forming the green curry shrimp cakes and letting them rest before cooking helps them keep their shape and prevents them from falling apart. If you're in a bit of a hurry, you can pop them in the freezer for 15 minutes instead. Alternatively, make these the day before, chill overnight, and cook the following day.
While the shrimp cakes are chilling, prepare the Japanese mustard aioli. You can find Japanese mustard in most Asian markets. What's the difference between Japanese mustard and regular mustard? Japanese mustard is more similar to horseradish with a nice kick. You can also substitute with Chinese hot mustard.
Pan-fry the shrimp cakes until golden brown on both sides and serve with the prepared sauce. You can also bake these in the oven at 400 degrees F for 12-15 minutes. I personally prefer the stovetop because you get a lovely crust on the cakes.
Squeeze a little extra lime and these green curry shrimp cakes are ready to be devoured. I love how quickly these come together. If you're planning on making other sides, prepare them while the cakes are chilling. Dinner ready in a flash? Yes, please!
For more shrimp inspiration check out this honey walnut coconut shrimp recipe!