Chef John's Spicy Shrimp Cakes

4.8
(18)
13 Reviews
4 Photos

I love shrimp cakes but rarely order them because there's too much filler. So, if you want to enjoy shrimp cakes in their purest form, give my recipe—Chef John's spicy shrimp cakes—a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious, especially with Thai chili sauce.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on February 20, 2025
4
4
4
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 pounds raw peeled and deveined shrimp

  • 2 tablespoons chopped fresh cilantro leaves and stems

  • 1 tablespoon finely minced garlic, or to taste

  • 1 teaspoon sambal chili paste, or more to taste

  • 1 teaspoon brown sugar

  • ¾ teaspoon kosher salt, or as desired

  • ½ teaspoon fish sauce

  • ½ teaspoon ground turmeric

  • 1 pinch cayenne pepper

  • 1 cup panko bread crumbs, or more if needed

  • vegetable oil for frying

Directions

  1. Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.

  2. Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.

  3. Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

Chef's Notes

If you don't have a food processor, just pile up the ingredients on a cutting board and, using a large knife or cleaver, chop until you get a paste, which actually takes less time and effort than you expect.

Start with 3/4 teaspoon kosher salt. You can fry up a small bit to check for seasonings before shaping and cooking all the patties. If you're using a deep fryer to cook the cakes, you can shape them into small balls instead of flat patties.

If you can't find sambal chili paste, you can use an equal amount of freshly minced hot peppers. Serve these with Thai-Style Sweet Chili Sauce.

30 home cooks made it!

Nutrition Facts (per serving)

302 Calories
17g Fat
21g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 302
% Daily Value *
Total Fat 17g 22%
Saturated Fat 3g 14%
Cholesterol 157mg 52%
Sodium 580mg 25%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 20g 41%
Vitamin C 2mg 2%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 208mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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