Coconut Curry Shrimp Cakes W Papaya Lime Sauce
Dive into a symphony of tropical flavors with these Coconut Curry Shrimp Cakes paired with a luscious Papaya Lime Sauce. Perfectly crispy on the outside and tender within, these shrimp cakes are elevated with bold notes of red curry paste, zesty lime, and earthy cilantro, all balanced by the sweetness of shredded coconut. The real star is the vibrant, refreshing Papaya Lime Sauce, made with ripe papaya, tangy lime juice, and a touch of honey, serving as the ultimate complement to the savory shrimp cakes. Ready in just 30 minutes, this recipe is an effortless yet impressive choice for weeknight dinners or special gatherings. Serve them as an appetizer, main course, or even a tropical game-day snack—this dish is a flavorful crowd-pleaser you’ll revisit time and time again!
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Recipe Information
Ingredients
- 450 grams raw shrimp, peeled and deveined
- 100 grams panko breadcrumbs
- 50 grams unsweetened shredded coconut
- 1 large egg
- 2 stalks green onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon red curry paste
- 1 teaspoon lime zest
- 1 teaspoon fish sauce
- 60 milliliters vegetable oil
- 200 grams ripe papaya, peeled and diced
- 2 tablespoons lime juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the raw shrimp in a food processor and pulse a few times until coarsely chopped. Do not overprocess; you want some texture.
In a large mixing bowl, combine the chopped shrimp, panko breadcrumbs, shredded coconut, egg, green onion, cilantro, red curry paste, lime zest, fish sauce, salt, and black pepper. Mix well to form a cohesive mixture.
Using your hands, shape the mixture into 8 equal-sized patties. Place the patties onto a parchment-lined baking sheet and refrigerate for 10 minutes to firm up.
While the patties chill, prepare the Papaya Lime Sauce. In a blender or food processor, combine the diced papaya, lime juice, honey, and a pinch of salt. Blend until smooth, then set aside.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the shrimp cakes, working in batches if necessary to avoid overcrowding.
Cook the shrimp cakes for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
Serve the shrimp cakes warm with Papaya Lime Sauce on the side. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 1070 mg | 357% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 31.6 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 483 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
