Coconut and shrimp, a match made in, well, a tropical paradise! That’s why I’m totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!
Crispy and Easy Coconut Shrimp Cakes
Any kind of fritter is sure to please around here, and these wonderful shrimp cakes are no exception!
Crispy panko and unsweetened coconut give the cakes a lovely crispy texture on the outside, while the inside is a delicate, but flavorful blend of Thai-inspired flavors, from fresh shrimp to ginger to chili and lime.
I love how easy they are to assemble and cook, all while tasting like a professional chef whipped them up!
- Panko Crumbs: About ¾ cup, divided.
- Unsweetened Dried Coconut: You’ll need to finely mince the coconut, or put it through the food processor until fine.
- Dried Chives
- Fresh Cilantro: Just the leaves, chopped.
- Fish Sauce: Just a touch! Like anchovies in Caesar dressing, this somewhat “smelly” ingredient adds an important umami flavor to the finished dish.
- Hot Chili Sauce: I use Sriracha, but feel free to experiment with other chili sauces.
- Lime Juice
- Egg: One large egg, lightly beaten.
- Fresh Garlic: Mince the garlic, or put it through a garlic press.
- Dried Ginger
- Raw Shrimp: You’ll need about 12 ounces of raw shrimp, peeled, deveined, and chopped into small pieces.
- Vegetable Oil: For frying.
- Cilantro: Freshly chopped, for garnish.
- Lime: 1 lime cut into wedges, for squeezing.
How to Make Coconut Shrimp Cakes
- Combine Fritter Ingredients. In a large mixing bowl, combine ½ cup of the panko crumbs, ¼ cup of the dried coconut, and the chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger. Add the chopped shrimp pieces to the panko mixture and stir until just combined.
- Shape the Mixture into Patties. Lightly grease your hands with cooking spray. Shape the mixture into 4 balls. Set aside. In a separate dish combine the remaining panko crumbs and coconut, roll the shrimp balls in the mixture, and then flatten into patties.
- Fry the Patties Until Done. Heat the vegetable oil in a large skillet set over medium-high heat. Add patties to the hot oil, and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Transfer the cooked patties to a paper-towel-lined plate, garnish, and serve.
Tips for the Best Shrimp Cakes
- What Size Shrimp? Really, any size raw shrimp will do, from salad shrimp to jumbo, as long as they are chopped into a smallish “dice.” I think that medium shrimp have a good texture for this dish.
- Will Frozen Work? Definitely! You can use frozen shrimp as long as they’re raw, not cooked, and completely thawed before cooking.
- Be Sweet: If the thought of spicy Sriracha is a little daunting, you can substitute any chili sauce you like. Sweet chili sauce makes a punchy addition without bringing a lot of heat, so that’s one to consider!
Toppings and Serving Suggestions
- Po’ Boy Style: These great shrimp cakes are fun to eat on their own or with dip. But did you know you can also pile them into a long roll, Po’ Boy style? Top it with lettuce, tomato, and a little mayonnaise. Yum!
- Veggie Goodness: Of course, you can also serve these versatile cakes up alongside a couple of healthy veggie sides! Try my Roasted Sugar Snap Peas and easy Grilled Corn on the Cob. So healthy and delicious!
What Sauces Go Best with Shrimp Cakes?
All kinds of delicious sauces go with these cakes! You can try plain melted butter, ketchup, or mayonnaise, of course. But homemade aioli is a really yummy option, as are all kinds of sticky, flavorful sweet-and-sour sauces. Spicy sriracha mayonnaise works really well too!
How to Store and Reheat Leftovers
- To refrigerate, cool the shrimp cakes completely and cover tightly with plastic wrap, or store in airtight containers. These cakes can be stored in the refrigerator for two days.
- To reheat, place on a baking sheet and bake at 350°F for 5-7 minutes, or until heated through. Do not overcook.
Can I Freeze Shrimp Cakes?
- Yes! The texture may change slightly after freezing and thawing, but in general, you can certainly freeze these successfully.
- Place the cooled cakes on a plate or tray and freeze until frozen solid. Transfer to freezer bags, pushing out as much air as possible before sealing. Store in the freezer for up to one month.
- Thaw completely in the refrigerator before reheating.
Coconut Shrimp Cakes
- ¾ cup gluten free panko crumbs, divided
- ⅓ cup finely minced unsweetened dried coconut, divided
- 3 tablespoons dried chives
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fish sauce, (optional)
- 2 teaspoons hot chile sauce, such as Sriracha
- 1 tablespoon lime juice
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 12 ounces raw shrimp, peeled and deveined, then chopped into small pieces
- 1/4 cup vegetable oil, for frying, use more if needed
- Cilantro for garnish
- 1 lime cut into wedges, for garnish
- In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
- Add shrimp pieces to the panko mixture and stir until just combined.
- Lightly grease your hands with cooking spray.
- Shape the mixture into 4 balls. Set aside.
- In a separate dish combine remaining panko crumbs and coconut.
- Roll shrimp balls in the panko mixture.
- Press to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet set over medium-high heat.
- Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
- Remove from pan and transfer to paper towel lined plate.
- Transfer to serving platter and garnish with cilantro; serve with lime wedges.