Crispy and delicious Thai shrimp cakes recipe dipped in addicting sweet chili mayo! Serve as an amazing appetizer or a meal, and it’s gluten free with a Whole30 option.
I know crab cakes are much more common and popular, especially in the U.S., but have you tried shrimp cakes? There’s such a delicious and specific flavor to shrimp that just taste amazing ground up and pan fried (or air fried!), and this Thai style shrimp cakes recipe takes it to another level with the flavorful seasoning. They are also so easy to make if you have a blender or a food processor.
Watch a Short Video of This Recipe
Thai Shrimp Cakes Recipe with Sweet Chili Mayo
Even without using any kind of flour or breadcrumbs to the recipe, these Thai shrimp cakes turn out so crispy and wonderful. Because of this, they are naturally gluten free, paleo, and Whole30-friendly as well. Shrimp is blended into a sticky mixture, along with amazing Thai seasoning like red curry paste and fish sauce. It’s then pan fried into crispy patties that are enjoyed dipped with the most addicting sweet chili mayo.
Ingredients in This Recipe
- shrimp: You can use any sized shrimp for this recipe since they are going to get ground up anyway. Just make sure they are peeled and deveined.
- eggs
- red curry paste: Make sure to use Thai-style red curry paste. This is the brand I use, and I love the simple, clean ingredients.
- mayonnaise
- fish sauce: This is my favorite fish sauce.
- onion
- cilantro: I personally like to use fresh cilantro, but you can use Thai basil instead for a variation in flavor.
- avocado oil: Avocado oil is a great oil for pan-frying or frying, because it has a high smoking point without a strong flavor. However, you can use any cooking oil you prefer.
- Thai sweet chilli sauce: I used this sweet chili sauce, which is the most common. However, to make Whole30 shrimp cakes without sugar, you can use this one. You can also use sriracha if you can’t find sweet chili sauce.
- salt & pepper
How to Make Thai Shrimp Cakes
- Start by making sweet chili mayo first: stir the ingredients together. Set aside in the fridge.
- Place the shrimp to a food processor or a blender, and pulse until roughly chopped.
- Add the eggs, curry paste, mayo, and fish sauce with the shrimp and process until smooth and sticky.
- Refrigerate the shrimp mixture for 30-60 minutes.
- Add avocado oil in a large skillet and heat over medium-high heat.
- Using a rounded tablespoon, drop the shrimp mixture in the pan to form patties. You’ll have to work in 2-3 batches. Pan fry for about 2 minutes per side, until golden brown and cooked through. Repeat with the rest of the shrimp paste, adding more avocado oil as needed.
- Serve with prepared sweet chili mayo dipping sauce
Frequently Asked Questions
If serving as an appetizer, you can serve with Thai main dishes like:
– Spicy Thai Basil Chicken Recipe (Paleo & Whole30)
– Thai Larb Recipe (Larb Moo) – Paleo, Whole30, Keto
– Thai Curry Wings (Paleo, Whole30, Keto)
– Thai Kale Salad with Cashew Dressing (Paleo, Whole30, Vegan)
– Instant Pot Thai Coconut Curry Meatballs
– Thai Green Curry Lamb Loin Chops
You can keep the shrimp cakes in the refrigerator in an airtight container for up to 5 days. You can also freeze them after cooking for up to 3 months.
While these taste best right after pan-frying, you can reheat the leftovers to crisp them back up in the air fryer or in the oven. For both the air fryer or the oven, heat 7-10 minutes at 375 degrees F, flipping halfway through.
Yes! It won’t crisp up as well as pan frying, but it’ll still be delicious. Line the air fryer tray or basket with parchment paper, then spray with cooking spray. Add the patties in a single layer, then spray the tops with cooking spray again. Air fry at 350 degrees F for 14-15 minutes until golden brown and cooked through.
For more yummy shrimp recipes, check out…
- Asian Chili Garlic Shrimp (Paleo, Whole30)
- One Pot Shrimp in Creamy Garlic Sauce (Whole30, Keto)
- Paleo Shrimp Pad Thai
- Grilled Cajun Creole Shrimp with Sausage Skewers Recipe – Paleo, Keto, and Whole30
- Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
Thai Shrimp Cakes with Sweet Chili Mayo (Gluten Free, Whole30)
Ingredients
Shrimp Cakes
- 1 lb shrimp peeled and devined
- 2 large eggs
- 3 tbsp red curry paste
- 1 tbsp mayonnaise
- 2 tsp fish sauce
- 1/2 cup onion finely chopped
- 1/2 cup cilantro or Thai basil, chopped
- 2 tbsp avocado oil or your favorite type of oil – plus more, if needed
Sweet Chili Mayo
- 1/2 cup mayonnaise
- 3 tbsp Thai sweet chili sauce Use this sauce for Whole30
- Salt and pepper to taste
Instructions
- Make the sweet chili mayo first by whisking the ingredients together in a bowl. Set aside in the fridge.
- Place the shrimp in a food processor or a blender, and pulse until roughly chopped.
- Add the eggs, curry paste, mayo, and fish sauce with the shrimp and process until smooth and sticky.
- Stir in onion and cilantro.
- Refrigerate the shrimp mixture for 30-60 minutes.
- Heat avocado oil in a large skillet over medium-high heat. (See NOTES for air fryer instructions.)
- Work in 3-4 batches: Using a rounded tablespoon, drop the shrimp mixture into the pan to form patties. Pan fry for about 2 minutes per side, until golden brown and cooked through. Repeat with the rest of the shrimp paste, adding more avocado oil as needed.
- Serve immediately with sweet chili mayo to dip in.
Video
Notes
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Looks fabulous!
Delicious. Did them in air fryer. Tasty mid week meal.
Thanks so much!!
wow amazing!
Yum! I would not have thought to turn shrimp into cakes, but it worked great!