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.
Whisk all ingredients together in a small bowl.