Thai Shrimp Cakes with Sweet Chili Mayo (Gluten Free, Whole30)

Thai Shrimp Cake dipped in sweet chili mayo

5 from 2 votes

Thai Shrimp Cakes with Sweet Chili Mayo (Gluten Free, Whole30)

Crispy and delicious Thai shrimp cakes dipped in addicting sweet chili mayo! Serve as an amazing appetizer or a meal, and it's gluten free with a Whole30 option.

Prep Time10

Cook Time12

Chilling Time30

Course: Appetizer

Cuisine: Thai

Keyword: gluten free shrimp, paleo shrimp cakes, pan fry shrimp recipe, whole30 shrimp cakes

Servings: servings

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

Air Fryer Method:

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.

Nutrition