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Thai Shrimpcakes

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“These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce. I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful! NOTE: Prep time includes time in the fridge.”

Ingredients Nutrition


  1. Coarsely chop shrimp in processor.
  2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper. Blend in using on/off turns.
  3. Add 1 cup panko and blend in using on/off turns.
  4. Form mixture into twelve 3-inch" diameter cakes.
  5. Roll cakes in remaining 1 cup panko.
  6. Transfer cakes to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover, and refrigerate.).
  7. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
  8. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
  9. Place on paper towels to absorb any oil after frying.

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