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Green Curry Shrimp Cakes

Course Main Course
Cuisine Asian
Keyword seafood
Total Time 30 minutes
Servings 4
Author Cherry on My Sundae


Shrimp cakes

  • 1 lb shrimp deveined, tail and skin off
  • 1 large egg
  • 1 garlic clove minced
  • 1 tablespoon green curry paste
  • cup panko
  • ¼ cup scallions chopped
  • ¼ cup cilantro chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup mayo
  • 1 tablespoon lime juice
  • zest of 1 lime

Japanese mustard aioli

  • 1 teaspoon hot mustard
  • ½ cup mayo
  • 2 teaspoons lime juice
  • salt and pepper


  • 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, mayo, 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 the Japanese mustard aioli. Combine hot mustard with mayo, lime juice, and salt. Serve green curry shrimp cakes with Japanese mustard aioli.