Coconut Shrimp Cakes

25 minutes to assemble
3-4 minutes to pan-fry per side
12 – 2 inch cakes
25 minutes to assemble
3-4 minutes to pan-fry per side
12 – 2 inch cakes
These little cakes make perfect appetizers for a special meal. We like them served with our A Taste of Thai Sweet Chili Sauce.


  • 1 1/2 lbs raw shrimp, peeled and deveined, patted dry and rough chopped
  • 1/2 cup dried unsweetened coconut flakes*
  • 1/3 cup plus 3 tablespoons plain breadcrumbs
  • 1/3 cup chopped scallions
  • 1 scant tablespoon Fish Sauce
  • 1 1/2 tablespoons Garlic Chili Pepper Sauce
  • 1 1/2 tablespoons fresh squeezed lime juice
  • Canola oil for pan-frying
  • Optional: lime wedges or Sweet Chili Sauce
  • *Dried unsweetened coconut flakes are found in the natural food aisle or a health food store.


  1. Add shrimp, coconut, 3 tablespoons of the breadcrumbs, scallions, Fish Sauce, Garlic Chili Pepper Sauce, and lime juice to a food processor fitted with metal blade.
  2. Pulse ingredients to a fine chop, but not a purée. Scoop shrimp mixture out by 1/4 cup amounts onto work surface dusted with remaining 1/3 cup breadcrumbs. A 1/4 cup ice cream scoop with a wire release makes short work of this step.
  3. Gently shape scoops into balls and flatten into 2 inch cakes. Dust each cake with breadcrumbs, brushing off excess.
  4. Pour oil into skillet to 1/4 inch depth and heat over a medium-high heat. Test oil by dipping a side of one shrimp cake into oil. If oil bubbles, it's ready for cooking.
  5. Carefully add as many shrimp cakes as skillet will hold without crowding. Cook in as many batches as necessary. Pan-fry cakes until brown on each side, about 3-4 minutes per side or until cooked through.
  6. Drain on paper towels and serve immediately. Serve with lime wedges or Sweet Chili Sauce.

In This Recipe

This sauce packs heat and a ton of flavor. Use it as a hot sauce or add a dash to spice up your favorite recipes.
The chilies are mellow and sweet in this sauce, great as a dipping sauce by itself, or as a flavorful addition to sauces and marinades.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.

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