WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
These Thai green curry shrimp cakes are crispy on the outside, tender on the inside, and packed with Thai-inspired flavors that come together in just 30 minutes.
Jump to:
Watch how to make this
What makes this dish special
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 Thai green curry shrimp cakes are the current variation on rotation (along with Asian sesame shrimp meatballs and Vietnamese shrimp cakes with lime beurre blanc), and I couldn't love them more. A little spicy with Asian influences, these are best served with Japanese mustard aioli.
Recipe
Thai Green Curry Shrimp Cakes
Ingredients
Shrimp cakes
- 1 pound shrimp deveined, tail and skin off
- 1 large egg
- 1 garlic clove minced
- 1 tablespoon green curry paste
- ⅓ cup panko
- ¼ cup scallions chopped
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- zest of 1 lime
Mustard aioli
- 1 teaspoon Chinese-style hot mustard
- ½ cup mayonnaise
- 2 teaspoons lime juice
- salt and pepper
Instructions
- Finely chop shrimp or pulse in a food processor until finely chopped. Combine with remaining ingredients including egg, garlic, green curry paste, panko, scallions, cilantro, salt, pepper, mayonnaise, lime zest, and juice. Mix until well combined. Shape into shrimp cakes using ¼ cup measuring cup per shrimp cake.
- Heat 1 tablespoon oil in a nonstick saute pan over medium heat. Add the shrimp cakes and cook until golden brown, about 5 minutes. Flip and cook on the other side until golden brown. Repeat with remaining shrimp cakes.
- Meanwhile, prepare mustard aioli. Combine hot mustard with mayonnaise, lime juice, and salt. Serve Thai green curry shrimp cakes with Japanese mustard aioli.
Notes
Step-by-step instructions
Step 1: Prepare shrimp cakes
I love it when a flavorful dish only takes thirty minutes to prepare. These Thai green curry shrimp cakes are the perfect example. Make the mixture, shape the patties, and cook. That's all, folks!
To make the shrimp cakes, add the ingredients to a food processor and pulse until combined. For the green curry paste, I used Mae Ploy green curry paste.
This recipe is the perfect example of when a food processor is one of the best pieces of kitchen equipment. I loathe cleaning it, but it gets the job done in a fraction of the time.
Avoid over-processing the shrimp because it will turn more into a paste. If you don't have a food processor, you can always chop the ingredients by hand.
Form the mixture into shrimp cakes using a ¼ cup measuring cup. We don't want to make the patties too large, or they will fall apart more easily.
If you're preparing these ahead of time, shape the cakes and chill them in the refridgerator overnight. You can also cook the shrimp cakes and freeze them.
Step 2: Cook
Heat oil in a large saute pan and carefully lay the shrimp patties, giving them plenty of space in between. Pan-fry the shrimp cakes until golden brown on both sides and firm to the touch.
Depending on the size of your pan, you may have to cook them in batches. Remember to add additional oil if you are cooking several batches.
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.
While the shrimp cakes are cooking, prepare the Japanese mustard aioli. You can find Chinese-style hot mustard in most Asian markets. If you can't find it, you can substitute it with Dijon mustard or wasabi for a spicier kick.
Squeeze a little extra lime, and these Thai green curry shrimp cakes are ready to be devoured.
I love how quickly these come together, and yet they taste restaurant-quality. Dinner ready in a flash? Yes, please!
Make-ahead and storage
- Make-ahead: Shape the cakes and refrigerate them on a parchment-lined plate for up to 24 hours before cooking. This actually helps them hold together better.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
More shrimp recipes
Looking for more shrimp ideas? Try these:
Leave a Reply