Green Curry Shrimp Cakes

Christine Ma
by Christine Ma
4 servings
30 min

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

form the patties

pan sear the shrimp cakes

green curry shrimp cakes

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Shrimp cakes
  • 2 lb shrimp, deveined, tail and skin off
  • 1 egg
  • 1 tsp garlic, minced
  • 1 tbsp green curry paste
  • ½ cup panko
  • ¼ cup green onions, chopped
  • ¼ cup cilantro, chopped
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ cup mayo
  • 2 tbsp lime juice
  • zest of 1 lime
Japanese mustard aioli
  • 1 tsp hot mustard
  • ½ cup mayo
  • 2 tsp 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 tbsp 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.
Christine Ma
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