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Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce | Savorwithjennifer.com
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5 from 1 vote

Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce

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.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce
Servings: 8
Calories: 328kcal
Author: Jennifer Grissom

Ingredients

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

Mango Chutney

  • 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

Garnishes

  • Lime wedges for squeezing.
  • 1 cup arugula (rocket) as a base for the cakes

Instructions

Shrimp 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.

Mango Chutney

  • 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.

Nutrition

Calories: 328kcal | Carbohydrates: 40g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 133mg | Sodium: 1205mg | Potassium: 192mg | Fiber: 1g | Sugar: 25g | Vitamin A: 680IU | Vitamin C: 21.8mg | Calcium: 118mg | Iron: 2.4mg