67% EBT-Friendly

Made by Jamie Vespa MS, RD

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Flavorful shrimp cakes packed with fresh herbs and vegetables, pan-fried to golden perfection and served with a zesty, creamy chili aioli. A delicious Thai-inspired appetizer or light meal that’s both impressive and easy to make.

Ingredients:

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•   1 lb shrimp (peeled and deveined)
•   1 egg (lightly beaten)
•   1 1/2 cups panko bread crumbs (divided)
•   2/3 cup red bell pepper (finely chopped)
•   1/2 cup shallot (finely chopped)
•   3 tbsp cilantro (finely chopped)
•   3 tbsp mayonnaise
•   1 tbsp fresh lime juice
•   1 tbsp fish sauce
•   1 tbsp That sweet chili sauce (plus 1 tsp)
•   1 tsp chili garlic sauce
•   3 tbsp olive oil (for cooking)
•   1 tsp sesame oil

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare Shrimp Cake Mixture: Finely chop 1 lb of raw shrimp with a knife or pulse in a food processor. Transfer to a bowl.
2. Add 1 lightly beaten egg, 3/4 cup panko, 2/3 cup chopped red bell pepper, 1/2 cup chopped shallots, 3 tbsp cilantro, 3 tbsp mayonnaise, 1 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp plus 1 tsp Thai sweet chili sauce, and 1 tsp chili-garlic sauce to the shrimp. Mix until well combined.
3. Cover the bowl and refrigerate the mixture for 15 minutes to firm up.
4. Make the Aioli: While the shrimp mixture chills, prepare the chili aioli by whisking together 1/2 cup mayonnaise, 2 tbsp Thai sweet chili sauce, 1 tbsp lime juice, 1 tsp chili-garlic sauce, and 1 tsp sesame oil in a small bowl. Set aside.
5. Form & Coat Cakes: Place the remaining 3/4 cup panko on a plate. Remove the shrimp mixture from the fridge. Using a 1/3-cup measure, form the mixture into 8 uniform patties. Dredge each patty in the panko until well coated.
6. Cook: Heat 2 tbsp of olive oil in a large skillet over medium heat. Cook 4 shrimp cakes at a time for 3-4 minutes per side, until golden brown and cooked through. Add the remaining 1 tbsp of oil and repeat with the last 4 cakes.
7. Serve the shrimp cakes hot with the prepared chili aioli and extra fresh herbs if desired.