Coconut shrimp cakes are crisp, golden patties made from chopped shrimp, coconut, cilantro, and lime, fried until crunchy outside and tender inside.
Gluten free panko and finely minced coconut form the coating, so these patties work for many diets without losing any crunch. The mixture comes together in one bowl, and the patties fry in just 8 minutes, making an appetizer or dinner in under 30 minutes.
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Why This Coconut Shrimp Cakes Recipe Works
Chopping the shrimp into small pieces gives the patties a tender, bouncy texture that holds together without much binder. A single egg and some panko are enough to keep everything together.
Toasty coconut and bright lime play off the sweet shrimp, while ginger, garlic, chile sauce, and fish sauce add depth. Fresh cilantro and chives keep the flavor lively.
The outer coating of panko and coconut crisps quickly in a hot skillet, so the patties brown in about 4 minutes per side. Gluten free panko keeps the dish friendly for many diets.
Ingredients for Coconut Shrimp Cakes
- 3/4 cup gluten free panko crumbs, divided
- 1/3 cup finely minced unsweetened dried coconut, divided
- 3 tbsp dried chives
- 2 tbsp chopped fresh cilantro
- 1 tbsp fish sauce (optional)
- 2 tsp hot chile sauce, such as sriracha
- 1 tbsp lime juice
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 tsp ground ginger
- 12 oz raw shrimp, peeled, deveined, and chopped into small pieces
- 1/4 cup vegetable oil, for frying, plus more if needed
- Fresh cilantro, for garnish
- 1 lime, cut into wedges, for serving
Shrimp. Chop by hand into pieces about the size of a pea. A food processor can turn them to paste, so pulse sparingly if you use one.
Panko. Gluten free panko keeps the dish suitable for gluten free diets, but check the labels on the other ingredients too.
Coconut. Finely minced unsweetened coconut adds crunch and subtle sweetness. Chop flaked coconut if you cannot find it minced.
Fish sauce. It adds savory depth, but you can skip it or replace it with a splash of soy sauce.
Chile sauce. Sriracha or another hot sauce adds gentle heat, so adjust it to your taste.
How to Make Coconut Shrimp Cakes
1. Mix the base In a large bowl, combine 1/2 cup of the panko, 1/4 cup of the coconut, the chives, cilantro, fish sauce, chile sauce, lime juice, egg, garlic, and ginger.
2. Add the shrimp Stir in the chopped shrimp until just combined, being careful not to overmix.
3. Shape the patties Lightly grease your hands with cooking spray and shape the mixture into 4 balls.
4. Prepare the coating In a shallow dish, combine the remaining panko and coconut.
5. Coat the patties Roll each ball in the coating, pressing it into a patty about 4 inches wide.
6. Heat the skillet Warm the vegetable oil in a large skillet over medium high heat until it shimmers.
7. Fry until golden Cook the patties for about 4 minutes per side, until deep golden and cooked through to 145 degrees F. Add more oil if the pan looks dry.
8. Drain and serve Move the patties to a paper towel lined plate, then garnish with cilantro and serve with lime wedges.
How to Serve Coconut Shrimp Cakes
Serve the patties hot with lime wedges and a dipping sauce such as sweet chili sauce or a spicy mayo. For a full meal, pair them with cilantro lime rice and a bright garlic sesame cucumber salad. A creamy Asian cucumber salad adds a cooling contrast, and a blueberry mojito pitcher makes a refreshing drink pairing.
How to Store and Reheat Coconut Shrimp Cakes
Cool the patties and refrigerate them in an airtight container within 2 hours. They keep for up to 3 days. Reheat in a skillet over medium heat for a few minutes per side until crisp again and 165 degrees F in the center. Freezing is not recommended because the shrimp texture turns watery.
Tips and Variations for Coconut Shrimp Cakes
Chop the shrimp by hand. A rough chop keeps pieces visible and the texture bouncy.
Chill the mixture if sticky. A short rest in the refrigerator firms the mixture and makes shaping easier.
Grease your hands. Cooking spray prevents sticking and keeps the patties smooth.
Use medium high heat. The oil should shimmer so the crust turns golden before the center overcooks.
Flip once. Turn the patties only once so the crust stays intact.
Adjust the spice. Add more chile sauce for heat, or reduce it for a milder patty.
Control the oil. Add oil in small amounts as needed and drain the patties on paper towels to keep them crisp.
Keep seafood safe. Cook shrimp until opaque and refrigerate leftovers promptly. For general guidance, the University of Wisconsin Extension leftovers guidance is a helpful reference.
Frequently Asked Questions About Coconut Shrimp Cakes
Can I make coconut shrimp cakes ahead of time?
You can mix and shape the patties a few hours ahead, cover them, and refrigerate. Coat and fry them just before serving.
Are coconut shrimp cakes gluten free?
They are when made with gluten free panko, but check the labels on your fish sauce and chile sauce too.
Can I freeze coconut shrimp cakes?
Freezing is not recommended because the shrimp texture turns watery. Refrigerate leftovers and finish them within 3 days.
Can I use cooked shrimp?
Raw shrimp give the juiciest texture and bind with the egg. If you use cooked shrimp, chop them and fry only until golden.
What dipping sauce goes with them?
Sweet chili sauce, spicy mayo, or lime mayonnaise all taste great.
Coconut Shrimp Cakes
Equipment
- Large skillet
- Mixing bowl
- Shallow dish
- Paper towels
Ingredients
Main Ingredients
- ¾ cup gluten free panko crumbs divided
- ⅓ cup unsweetened dried coconut finely minced, divided
- 3 tbsp dried chives
- 2 tbsp fresh cilantro chopped
- 1 tbsp fish sauce optional
- 2 tsp hot chile sauce such as sriracha
- 1 tbsp lime juice
- 1 large egg lightly beaten
- 2 cloves garlic minced
- ¼ tsp ground ginger
- 12 oz raw shrimp peeled, deveined, and chopped small
- ¼ cup vegetable oil for frying, plus more if needed
- 2 tbsp fresh cilantro for garnish
- 1 lime cut into wedges
Instructions
Cooking
- Make the mixture. Stir half of the panko and coconut together with the chives, cilantro, fish sauce, chile sauce, lime juice, egg, garlic, and ginger, then fold in the chopped shrimp.
- Shape. Form the mixture into 4 balls with greased hands.
- Coat. Roll each ball in the remaining panko and coconut and press into 4 inch patties.
- Fry. Cook in hot oil over medium high heat for about 4 minutes per side until golden and 145 degrees F inside.
- Serve. Drain on paper towels and serve with cilantro and lime.
