Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce are so bright and flavorful, you will want to make these again and again!
It’s funny sometimes how a recipe can come about. I really had a hankering for crab cakes. Well, crab is definitely rather limited in the Midwest unless you want to buy it in a can and who wants to do that? So the question became how to get that perfect bite of seafood cake that is crisp on the outside and bursting with fresh seafood flavor on the inside.
While I absolutely adore my Baked FRESH Salmon Cakes and honesty, ALL seafood cakes, that wasn’t quite the shellfish flavor I was after. Since I couldn’t have the crab, it occurred to me that Fresh Shrimp, on the other hand, is much easier to come by.
But then more decisions. Am I in the mood for a traditional crab cake flavor? Or something a little different and outside the box? Would shrimp even preform well in a cake? To solve this crisis I had a really entertaining discussion with one of my favorite foodies about just this dilemma.
After discussing the virtues and desirability of different add-ins and flavor combinations, a plan was formed. Unfortunately, there were TWO different Shrimp Cake options that sounded too delicious not to try.
So….This is Part One of my Two-part Series on Shrimp Cakes and I couldn’t be happier with how my Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce turned out!
These divinely delicious Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce combine all the flavors of fresh shrimp, ginger, lime zest, sesame, and garlic to create a cake with a crispy exterior and a sweet and succulent interior all topped with a bite of sweet and spicy.
How to make Asian Shrimp Cakes with Mango Chutney and Honey Sriracha
To create these cakes, begin by chopping pealed and deveined shrimp into pea size pieces. Add mayo, egg, the juice and zest of a lime, fresh ginger, green onion, panko bread crumbs, cilantro, garlic, sesame oil, and a few spices. Refrigerate for 30-60 minutes to give the flavors time to develop and to make shaping easier.
While the cakes are coming together in the refrigerator, make a mango chutney with minced mango, green onion, lime juice and zest, cilantro, fresh ginger, garlic, honey, and spices. Let sit at room temperature until ready to serve.
Form shrimp mixture into a patty and coat with panko bread crumbs. Pan sear both sides in a hot pan with a little olive oil until golden and crispy. I prefer a cast iron skillet.
Whisk together the Honey Sriracha Sauce.
Serve the Asian Shrimp Cakes on a bed of arugula aka rocket. The peppery, ever so slightly bitter flavor is simply perfect with the sweet and spicy. Top the cake with the Mango Chutney and a drizzle of the Honey Sriracha Sauce. Enjoy!
Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce
Shrimp Cake Mixture
- 12-16 oz raw shrimp peeled and deviened roughly chopped to pea size
- 1/2 cup mayonnaise
- 1 large egg
- 1 zest and juice of a small lime
- 1 tablespoon fresh ginger grated
- 6 green onions sliced
- 1/2 cup cilantro chopped
- 2 garlic cloves finley minced
- 1 teaspoon sesame oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup panko bread crumbs mixed into the shrimp cake mixture
- 2 cups panko bread crumbs to coat the formed patties into
- 1 mango diced
- 2 sliced green onions
- 1 juice and zest from a small lime
- 1/3 c chopped cilantro (corriander)
- 1 garlic clove finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup honey
Honey Sriracha Sauce
- 1/3 cup honey
- 1/4 cup sriracha
- 1 T rice vinegar
- 1 t sesame oil
- Lime wedges for squeezing.
- 1 cup arugula (rocket) as a base for the cakes
Coarsely chop peeled and deviened shrimp into roughly pea size.
Combine shrimp all of the remaining shrimp cake mixture ingredients in a large bowl.
Refrigerate for 30-60 minutes.
Preheat skillet or cast iron pan to medium high heat.
Add 1-2 tablespoons olive oil to the hot pan.
Using ice cream scoop or spoon, form patties in the palm of your hand and dip into the reserved panko bread crumbs to coat.
Fry two or three cakes at a time for 2-4 minutes per side until shrimp turns pink and the patty is golden and crispy.
Flip the patty only one time with a fish spatula as they can be somewhat delicate.
Wipe out the pan with a paper towel in between batches to remove crumbs.
Top cooked Shrimp Cakes with Mango Chutney and a drizzle of the Honey Sriracha Sauce. Serve on a bed of arugula with a lime wedge on the side.
- Combine all ingredients and let sit at room temperature while cakes are being cooked.
Honey Sriracha Sauce
Whisk all ingredients together in a small bowl.