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Shrimp & Rice Cakes


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  • For the Sauce:
  • 2 Tbsps butter
  • 2 each garlic, peeled and finely chopped
  • 1 Tbsp green onion, thinly sliced
  • 1 Tbsp finely chopped fresh cilantro leaves
  • 2 Tbsps fresh ginger root, peeled and finely chopped
  • 1/2 tsp salt
  • 1/4 cup mango jam (or may substitute apricot or peach jam)
  • 1 can (14 oz.) light coconut milk, divided
  • For the Cakes:
  • 1 1/2 cups Jasmine Rice, cooked
  • 2 cups cooked shrimp, chopped
  • 1 cup all purpose flour
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tsps seafood seasoning
  • 1/4 cup green onion, thinly sliced
  • 1/4 cup finely chopped fresh cilantro leaves
  • 4 Tbsps butter, melted
  • 3 eggs, lightly beaten
  • 2 Tbsps vegetable oil or shortening



Step 1

To Prepare Sauce:

In medium sauce pan, melt butter over medium heat. Add garlic, green onions, cilantro, and ginger. Sauté for about 4 minutes or until mixture is fragrant. Add salt and jam and continue to sauté for 2 to 3 minutes. Add 1 cup coconut milk and simmer, stirring occasionally, for about 5 minutes. Remove from heat and keep warm.

To Prepare Cakes:

In a large mixing bowl, combine cooked rice, shrimp, flour, baking powder, salt, seafood seasoning, green onion, and cilantro. Mix well. Add the melted butter, remaining coconut milk, and beaten eggs. Stir gently to blend.

In a large non-stick skillet, heat 1 tablespoon vegetable oil over medium heat. Drop a heaping tablespoon of shrimp mixture into skillet, flattening slightly so that each cake is about 3 inches in diameter. Cook cakes in batches, about 5 minutes each side, or until golden brown. Add remaining oil as needed.

Serve warm with drizzled sauce.

Helpful Hint: As a main dish, this recipe makes 12 cakes or 24 appetizer size cakes. Or, maybe try preparing this recipe in mini-muffin pans, bake 350 to 375 degrees for about 20 minutes or until set (yields about 48 servings). Prepare extra Thai Jasmine Rice and serve on the side.

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