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Cookish

Curried Shrimp Cakes

4 Servings

20 minutes

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For these flavorful pan-fried shrimp cakes, look for shrimp that are free of sodium tripolyphosphate, a preservative that affects texture and adds salinity. If you purchase packaged frozen shrimp, check the ingredients on the label; if you purchase shrimp from the seafood counter, ask the fishmonger. As you form the shrimp mixture into patties, lightly moisten your hands with water to help prevent sticking. We like to serve these tucked into warm naan, with lettuce leaves for wrapping or on a leafy salad.

4

Servings

20 minutes

Ingredients

  • 1

    cup panko breadcrumbs

  • pounds large (26/30 per pound) or medium (41/50 per pound) shrimp, peeled (tails removed) and deveined

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Reviews
Gregg C.
July 23, 2022
So good!
This is in regular rotation in our house. We usually serve them on top a modified Caesar salad with avocado and cherry tomatoes
Katherine K.
June 2, 2022
The Best Easy Shrimp
I have made these numerous times, the only tweek I've made is to chill the cakes for 15 minutes so they hold together better while cooking. What has happened to all the other reviews on this and other recipes?
Gregg C.

Wow! These are phenomenal! Made these this afternoon and served with a Caesar salad for a great lunch. Will definitely make again.

Katherine K.

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Karen N.

Does this start with raw or cooked shrimp?

Lynn C.

Hi Karen -

The shrimp is raw when processed then gets cooked when the cakes are cooked in the skillet. Shrimp cooks very quickly and would likely overcook if we used cooked shrimp in the cakes.

Best,
The Milk Street Team

Sarah M.

These shrimp cakes are so simple to make but are delicious. The quality of the shrimp is essential as there are very few ingredients. The curry adds just the right note of complexity. I served the the cakes with mango chutney and chopped scallions and cilantro garnish. Will definitely make again.

Katherine K.

I made this a second time last evening; I'd posted earlier but it hasn't been published. It was even better the second time, the only change I made was to refrigerate the cakes for 15 minutes after I'd put them together. They'd seemed quite loose and that cooling time really firmed them up. A smear of mango chutney is a wonderful addition.

Tricia S.

I live in a remote area, and bagged, frozen, wild caught shrimp with sodium tripolyphosphate are all I can get. This recipe is a great way to use them, despite the warnings against them in the text. I drained the cleaned shrimp well, patted them dry before processing, and chilled the mix before forming smaller patties. to help the center cook without burning the panko crust. They were a big hit, with great flavor and a better texture than I expected from frozen shrimp. I was out of cilantro, so I minced one scallion into the mix.