Thai Shrimp Cake

4.59 from 51 votes
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Easy and the best Thai shrimp cakes made of shrimp, red curry paste, long beans and coconut milk. Learn how to make these amazing appetizers with the step-by-step recipe.

Shrimp cakes served with dipping sauce.
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Shrimp Cakes

I love shrimp recipes because shrimp is my favorite seafood.

Shrimp cakes are definitely one of my favorites, especially Thai version of them.

This Thai shrimp cake recipe is from my good friend Robert Danhi’s Easy Thai Cooking cookbook.

If you love Thai recipes and wish to explore beyond Tom Yum Soup, green curry, Tom Yum and Pad Thai and Pad See Ew, please try this Thai shrimp cakes recipe.

I will assure you that this is the best and most delicious recipe ever!

Thai shrimp cakes made of shrimp, red curry paste and long beans.

How To Make Shrimp Cakes

Easy and the best shrimp cakes recipe made with Thai ingredients.

It’s very easy to make Thai shrimp cakes. The recipe calls for only a few ingredients:

  • Peled and deveined shrimp (size doesn’t really matter in this recipe)
  • Thai red curry paste
  • Long beans
  • Coconut milk

Roughly chopped up the shrimp to form a sticky shrimp paste. You may also use a food processor to process the shrimp into a fine paste.

Next, shape the shrimp into a patty.

The final step is to pan fry the shrimp cakes with cooking oil. Serve them with Thai sweet chili sauce.


Frequently Asked Questions

Can I use cooked shrimp to make shrimp cakes?

No, you cannot use cooked shrimp for this recipe. In order to form the cakes, you will need raw shrimp.

Are shrimp cakes keto?

Yes, they are. There is no carb in the recipe, so they are 100% keto-friendly.

How many calories per serving?

This recipe is only 152 calories per serving.

Shrimp cakes on a plate.

What To Serve With Thai Shrimp Cake

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.59 from 51 votes

Thai Shrimp Cake

Thai Shrimp Cake – best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 5 people
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Ingredients  

  • 8 oz (230g) raw shrimp, roughly chopped, peeled and deveined
  • 2 tablespoons red curry paste
  • 1 large egg
  • 2 teaspoon fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons coconut milk
  • 1/4 cup chopped long bean/ green beans
  • 2 tablespoons Thai basil leaves, roughly chopped
  • 2 tablespoons oil

Sweet Chili Sauce:

  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon fresh lime juice
  • 2 teaspoon chopped coriander leaves, cilantro
  • 1 teaspoon minced ginger

Instructions 

  • Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
  • Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes (this can ensure the springy texture of the shrimp cakes). Meanwhile, get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
  • Because different brands of curry pastes have differing amounts of salt, you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet (frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
  • Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2" (1cm) thick. Make about 10 of these shrimp patties in the skillet.
  • Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Chili Sauce.

Nutrition

Serving: 5people, Calories: 154kcal, Carbohydrates: 11g, Protein: 8g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 94mg, Sodium: 588mg, Potassium: 104mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 1167IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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58 Comments

  1. Ivan M. Rodriuez says:

    Good morning, Chef Low, Thai Shrimp Cake can you oven it instead of frying it?

  2. Steven says:

    5 stars
    The recipe was delicious and I added Thai chilies to the sauce

    1. Rasa Malaysia says:

      Thank you for your comment. Glad you enjoyed the recipe.

  3. Judy says:

    5 stars
    I’d like to make these for a party. Can they be cooked ahead and frozen? I’d like to be able to reheat in a chafing dish. Thank so much.

    1. Rasa Malaysia says:

      Hi Judy, it would taste best made fresh, as it contains a number of fresh vegetable ingredients. However, you can try to make the paste ahead of time but not longer than one day, and then pan fry them just before serving. Do not freeze, as it will cause the shrimp cakes to lose moisture and will taste tough.

  4. Tom says:

    It says no carb, but calls for tablespoon of sugar which has 15 carbs

    1. Rasa Malaysia says:

      Thank you for pointing that out. The sugar is for balance of flavour. You are welcome to omit it, or use a sugar substitute.

  5. Marissa says:

    Does this recipe used canned coconut milk or the coconut milk found in a carton in the dairy section of the grocery store?

    1. Bee Yinn Low says:

      Canned.

  6. Dana Beck says:

    How does Thai basil differ from regular basil? and can you use regular basil?

    1. Rasa Malaysia says:

      Thai basil has a strong peppery flavor and is a bit spicier than other basil leaves. You can use regular basil, there just may be a slightly different taste.

  7. Preshy says:

    Is this spicy? Thinking of making it for the kids.

    1. Bee Yinn Low says:

      No they are not spicy at all.

  8. Sue says:

    Hi, do you add the green beans uncooked or are they pre cooked a little.

    1. Bee Yinn Low says:

      Raw.

    2. Lorraine says:

      5 stars
      I left the green beans out and I used Thai basil from a jar, they were delicious ? I will try with the green beans when I next make them. Thanks for the delicious recipe ?

  9. Paulee says:

    I have made these several times now and I absolutely love them. It’s just my husband and I now – kids have left home, so I offer them to the neighbors – makes too many for just the two of us, my neighbors jump when I send out the Facebook post offering our excess of these divine little morsels of delight with the incredible sauce. Thank you so much for sharing some of your heritage with us.

    1. Rasa Malaysia says:

      Thanks!