Name: Delicious Thai Shrimp Cakes with Zesty Chili Aioli
Ingredients: 1 lb. shrimp, peeled and deveined: The key ingredient, shrimp provide a sweet and briny flavor. Opt for fresh or properly frozen shrimp for the best results.; 1 egg, beaten: This acts as a binder, holding the ingredients together while adding richness.; 1 1/2 cups panko breadcrumbs: A coarser breadcrumb that adds a delightful crunch. The first 3/4 cup is mixed into the shrimp mixture, while the remaining is used for coating.; 2/3 cup red bell pepper, chopped: Adds sweetness and a pop of color to the cakes.; 1/2 cup shallots, chopped: Provides a mild onion flavor that enhances the overall taste.; 3 Tbsp. fresh cilantro, chopped: A hallmark of Thai cuisine, cilantro brings freshness and vibrancy.; 3 Tbsp. mayonnaise: Using avocado oil-based mayonnaise offers creaminess while keeping it slightly healthier.; 1 Tbsp. lime juice: Adds acidity and brightness to balance the richness.; 1 Tbsp. fish sauce: A staple in Thai cooking, it provides umami depth (consider using a vegetarian version if needed).; 1 Tbsp. + 1 tsp. Thai sweet chili sauce: This sauce adds sweetness and a hint of spice, a classic combination in Thai dishes.; 1 tsp. chili-garlic sauce: Adds a kick of heat, which can be adjusted based on your preference.; 3 Tbsp. olive or avocado oil: Used for pan-searing the shrimp cakes until golden brown.; 1/2 cup mayonnaise: Again, avocado oil-based mayonnaise is recommended for a healthier option.; 2 Tbsp. Thai sweet chili sauce: Mirrors the flavors in the shrimp cakes for a cohesive taste.; 1 Tbsp. lime juice: Brightens the aioli, balancing its richness.; 1 tsp. chili-garlic sauce: Provides a spicy kick and flavor depth.; 1 tsp. sesame oil: Adds a nutty flavor that complements the other ingredients.

Description

Enjoy Delicious Thai Shrimp Cakes with Zesty Chili Aioli—crispy shrimp cakes served with a tangy, spicy aioli for a perfect appetizer.

Ingredients

Scale

1 lb. shrimp, peeled and deveined: The key ingredient, shrimp provide a sweet and briny flavor. Opt for fresh or properly frozen shrimp for the best results.
1 egg, beaten: This acts as a binder, holding the ingredients together while adding richness.
1 1/2 cups panko breadcrumbs: A coarser breadcrumb that adds a delightful crunch. The first 3/4 cup is mixed into the shrimp mixture, while the remaining is used for coating.
2/3 cup red bell pepper, chopped: Adds sweetness and a pop of color to the cakes.
1/2 cup shallots, chopped: Provides a mild onion flavor that enhances the overall taste.
3 Tbsp. fresh cilantro, chopped: A hallmark of Thai cuisine, cilantro brings freshness and vibrancy.
3 Tbsp. mayonnaise: Using avocado oil-based mayonnaise offers creaminess while keeping it slightly healthier.
1 Tbsp. lime juice: Adds acidity and brightness to balance the richness.
1 Tbsp. fish sauce: A staple in Thai cooking, it provides umami depth (consider using a vegetarian version if needed).
1 Tbsp. + 1 tsp. Thai sweet chili sauce: This sauce adds sweetness and a hint of spice, a classic combination in Thai dishes.
1 tsp. chili-garlic sauce: Adds a kick of heat, which can be adjusted based on your preference.
3 Tbsp. olive or avocado oil: Used for pan-searing the shrimp cakes until golden brown.

For the Chili Aioli:

1/2 cup mayonnaise: Again, avocado oil-based mayonnaise is recommended for a healthier option.
2 Tbsp. Thai sweet chili sauce: Mirrors the flavors in the shrimp cakes for a cohesive taste.
1 Tbsp. lime juice: Brightens the aioli, balancing its richness.
1 tsp. chili-garlic sauce: Provides a spicy kick and flavor depth.
1 tsp. sesame oil: Adds a nutty flavor that complements the other ingredients.

Instructions

Prepare the Shrimp: Finely chop the 1 lb. shrimp or pulse them in a food processor until coarsely ground. Be careful not to over-process; you want some texture in the shrimp cakes.
Mix the Ingredients: In a large mixing bowl, combine the chopped shrimp, 1 beaten egg, 3/4 cup panko breadcrumbs, 2/3 cup chopped red bell pepper, 1/2 cup chopped shallots, 3 Tbsp. fresh chopped cilantro, 3 Tbsp. mayonnaise, 1 Tbsp. lime juice, 1 Tbsp. fish sauce, 1 Tbsp. + 1 tsp. Thai sweet chili sauce, and 1 tsp. chili-garlic sauce. Mix well until all ingredients are evenly distributed.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 15 minutes. This helps the flavors meld and makes the mixture easier to handle.
Make the Aioli: While the shrimp mixture chills, prepare the chili aioli. In another bowl, whisk together 1/2 cup mayonnaise, 2 Tbsp. Thai sweet chili sauce, 1 Tbsp. lime juice, 1 tsp. chili-garlic sauce, and 1 tsp. sesame oil until smooth. Set aside in the refrigerator until serving.
Form the Patties: After the shrimp mixture has chilled, take it out of the refrigerator. Wet your hands slightly to prevent sticking, and form the mixture into 8 patties. Coat each patty in the remaining 3/4 cup panko breadcrumbs, pressing gently to adhere.
Cook the Patties: In a large skillet, heat 3 Tbsp. olive or avocado oil over medium heat. Once hot, carefully add the patties to the skillet in batches (do not overcrowd). Cook for about 4-5 minutes per side, or until golden brown and crispy. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
Serve: Serve the shrimp cakes hot with the prepared chili aioli and garnish with fresh herbs like cilantro. Enjoy the delightful flavors!