Crispy Thai Shrimp Patties with Spicy Chili Sauce

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These pan-fried, golden Thai Shrimp Patties are coated in a crunchy panko layer and paired with a creamy, spicy Chili Sauce. Simple to make yet bursting with bold flavors, this 30-minute recipe is versatile enough to serve as an appetizer or main dish.

Why These Shrimp Patties are a Must-Try

Similar to crab cakes but more budget-friendly and easier to make, these shrimp patties are a household favorite. A blend of sweet chili sauce, chili-garlic paste, and fresh cilantro creates a vibrant, zesty flavor. The panko coating does double duty by binding the patties and giving them a perfectly crisp crust.

Serve these with a fresh green salad, or turn them into a seafood sandwich. Whatever you do, don’t skip the Chili Sauce – it’s the ultimate creamy complement.

Perfect for both kids and adults, this quick weeknight meal comes together effortlessly in under 30 minutes.

Ingredients and Substitutions

Chili Sauce: Made from mayo, sweet chili sauce, sriracha, lime juice, and sesame oil for nutty depth.

Shrimp: Opt for peeled and deveined shrimp (or easy-peel). Frozen shrimp are often fresher and more cost-effective than pre-thawed ones.

Fish Sauce: This fermented sauce delivers deep umami flavor. A little goes a long way, but it’s essential for that authentic taste. Red Boat is my go-to brand.

Sweet Thai Chili Sauce: A pantry staple for bold, sweet, and tangy flavor.

Bell Pepper and Onion: Shallots are my favorite, but red or yellow onions work too. For bell peppers, choose any color you like.

Breadcrumbs: Panko breadcrumbs add crispiness and help bind the patties. For a gluten-free option, Ian’s brand is a great choice.

Egg: Acts as a binder. Whisk it thoroughly before adding to the mix.

Herbs: Use cilantro, Thai basil, or regular basil for a fresh, herbal touch.

Mayonnaise: Keeps the patties moist and tender. I prefer avocado oil-based mayo for added health benefits.

Step-by-Step Instructions

Step 1: Combine Ingredients

In a large bowl, mix shrimp, bell pepper, shallots, cilantro, egg, mayo, sweet chili sauce, fish sauce, sriracha, and ¾ cup panko. Stir well and chill for 10 minutes.

Step 2: Prepare Chili Sauce

While the mixture chills, whisk together mayo, sweet chili sauce, sriracha, lime juice, and sesame oil in a small bowl. Set aside.

Step 3: Shape Patties and Coat with Breadcrumbs

Form the shrimp mixture into 8 equal patties using a ⅓ cup measure. Dredge each patty in the remaining panko, coating both sides evenly. Place the coated patties on a parchment-lined baking sheet.

Step 4: Cook the Patties

Heat 2 tablespoons of oil in a skillet over medium-high heat. Cook 4 patties for 3 minutes per side until golden and cooked through. Repeat with the remaining patties, adding 1 tablespoon of oil as needed.

Serve warm with the Chili Sauce and garnish with fresh herbs if desired.

Serve warm with the Chili Sauce and garnish with fresh herbs if desired.

Serving Ideas

  • Over Salad: Pair with arugula, red onion, mango chunks, cilantro, and a light rice vinegar dressing.
  • On a Bun: Turn them into shrimp burgers with a brioche bun and plenty of Chili Sauce.
  • As an Appetizer: Form 12 smaller patties for bite-sized snacks.

Storage and Reheating Tips

  • Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a toaster oven or air fryer to regain their crispiness, or warm gently in a skillet over medium heat.

Notes

  • Nutrition facts exclude the Chili Sauce.
  • For best results, prepare and cook the patties fresh, but they can also be prepped ahead and stored.

Enjoy these Thai Shrimp Patties – a simple, flavorful dish perfect for any occasion!

Nutrition

Serving: 2shrimp cakes | Calories: 340kcal | Carbohydrates: 23g | Protein: 21g | Fat: 17.5g | Saturated Fat: 3g | Sodium: 920mg | Fiber: 1g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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