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Thai Shrimp Cakes

We love making shrimp cakes as a full dinner—they're a lot cheaper than crab cakes and work with a good variety of flavor combinations. Here we miniaturize them down to party-appetizer size, combine them with Thai seasonings, and serve with a tangy chili dip.
12 Servings - 1 hr -
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Servings:12  | Calories:65 | Total Fat:3g  | Chol:48mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 0g
0 %
Total Carb 3g
1 %
Fiber 1g
4 %
Sugars 0g
Cholesterol 48mg
16 %
Sodium 391mg
16 %
Protein 6g
12 %
41% Shrimp
22% Canola oil
22% Others combined
13% Mayonnaise
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound (500g) medium or large shrimp, shelled and de-veined
3 scallions, thinly sliced
2 medium garlic cloves, minced or grated
1 jalapeño pepper, seeded and minced
Large handful fresh cilantro leaves and tender stems (plus extra for garnish)
Finely grated zest of 1 lime
Kosher salt
1 tablespoon (15ml) mayonnaise
2 tablespoons (20g) cornstarch
1 large egg white
1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs
Peanut or canola oil, for frying

Directions : View recipe directions on
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