Thai-rific Pacific Rim Shrimp Cakes

Recipe Courtesy of Margee Berry from White Salmon, WA | 2022 Recipe Contest Winner

Serves 4


1 tablespoon lime juice
1 tablespoon rice vinegar
2 teaspoons sweet chili sauce
2 teaspoons fish sauce
1 teaspoon Sriracha sauce
1 teaspoon minced garlic
1 teaspoon minced peeled ginger
1 small English cucumber
4 ounces cooked rice noodles
1 cup thin sliced red cabbage
1/2 cup rough chopped salted peanuts
2 tablespoons chopped fresh mint

1 large egg
1 tablespoon Dijon mustard
1 teaspoon Sriracha sauce
2/3 cup panko
1/3 cup chopped celery
1/3 cup chopped yellow bell pepper
1/3 cup chopped green onion
1/3 cup flaked unsweetened coconut
1/4 cup chopped cilantro
1 teaspoon minced garlic
8 ounces peeled wild shrimp rough chopped
Olive oil cooking spray

1/4 cup mayonnaise
3 tablespoons plain yogurt
2 teaspoons lime juice
1/2 teaspoon lime zest
1/2 teaspoon wasabi paste
1/2 teaspoon black sesame seeds


Prep and cook time-50 minutes

In a large bowl whisk the first 7 ingredients (through ginger). Cut cucumber in half lengthwise scoop out seeds then make long cucumber noodles using a Spiralizer or Madoline slicer. Stir in cucumber noodles rice noodles red cabbage peanuts and mint.

Shrimp Cakes
Preheat oven to 375F. Line a large baking sheet with parchment paper. In a large bowl whisk egg mustard and Sriracha. Stir in panko celery bell pepper green onion coconut cilantro and garlic. Gently fold in shrimp. Using a 1/4 measuring cup press shrimp mixture into cup to form a cake release mixture onto baking sheet. Repeat with remaining shrimp mixture spacing cakes 2-inches apart. Gently press each shrimp cake to flatten slightly without falling apart. Lightly spray top of cakes with cooking spray. Bake in the center of oven until golden about 8 minutes. Place 1 shrimp cake onto top of a small mound of noodles top with a dollop of sauce.

In a small bowl whisk mayonnaise yogurt lime juice lime zest and wasabi. Add a dollop of sauce to each shrimp cake and last sprinkle with sesame seeds.