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Curried Shrimp Cakes

Curried Shrimp Cakes

Just 20 minutes is all you need to make these flavorful, pan-fried shrimp cakes that are perfect as sides or even party snacks.

By Diane UngerOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

For these flavorful pan-fried shrimp cakes, look for shrimp that are free of sodium tripolyphosphate, a preservative that affects texture and adds salinity. If you purchase packaged frozen shrimp, check the ingredients on the label; if you purchase shrimp from the seafood counter, ask the fishmonger. As you form the shrimp mixture into patties, lightly moisten your hands with water to help prevent sticking. We like to serve these tucked into warm naan, with lettuce leaves for wrapping or on a leafy salad.

Ingredients
  • 1

    cup panko breadcrumbs

  • 1½

    pounds large (26/30 per pound) or medium (41/50 per pound) shrimp, peeled (tails removed) and deveined

  • 2

    tablespoons mayonnaise

  • ¼

    up chopped fresh cilantro, plus more to serve

  • 1

    tablespoon hot sauce, plus more to serve

  • 2

    teaspoons curry powder

  • ¼

    cup neutral oil

  • Optional garnish: Chutney OR thinly sliced cucumber OR lemon wedges OR a combination

In a food processor, process the panko to fine crumbs, then transfer to a large plate. Add half the shrimp to the processor and finely chopped. Add the mayonnaise and remaining shrimp, then pulse until the second batch are roughly chopped. Transfer to a medium bowl and stir in the cilantro, hot sauce and curry powder. Form into four patties and coat with the panko. In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the cakes and cook until golden on both sides. Serve sprinkled with cilantro and hot sauce.

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