Ellie Krieger’s Asian Shrimp Cakes with Avocado Wasabi Sauce

Served as a main course or as a pass-around dish at a party, these panko-crusted shrimp cakes are positively ambrosial.

Asian Shrimp Cakes with Avacado Dipping Sauce
© Quentin Bacon

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Asian Shrimp Cakes with Avocado-Wasabi Sauce

(Makes 4 servings)

“These shrimp cakes are ambrosial! Each bite starts with a crispy panko crunch that’s contrasted with the creamy, citrusy, subtly tingly avocado- wasabi sauce, and leads you to chunks of succulent shrimp seasoned with toasted sesame oil and ginger. They can be served as a main course, perhaps along with the Asian Slaw, or served as a pass-around dish at a party. Be sure not to make them any larger than indicated here, to ensure that they cook through properly.”

Shrimp Cakes

  • 2 tablespoons sesame seeds, toasted
  • 1 pound shrimp, peeled, deveined, and finely chopped
  • 1 cup whole-wheat panko bread crumbs, divided into halves
  • ¼ cup finely chopped red bell pepper
  • 3 tablespoons chopped scallion greens
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon finely grated fresh ginger
  • ½ tablespoon fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup canola oil, or other neutral tasting oil

Toast sesame seeds in small dry skillet over medium-high heat, stirring constantly, until they are fragrant and begin to pop, about 1 minute. Set aside to cool. In large bowl, stir together shrimp, ½ cup of panko, bell pepper, scallion, toasted sesame  seeds, egg, cilantro, sesame oil, ginger, lime juice, salt, and black pepper until just combined. Place remaining ½ cup panko in shallow bowl or rimmed plate. Divide shrimp mixture into 12 mounds. Shape each mound into round patty about 2½ inches in diameter. If mixture seems overly moist, stir in more panko a tablespoon at a time. Coat each patty well with the remaining panko. Place cakes in the refrigerator for 20 to 30 minutes to firm up. Heat canola oil in very large nonstick skillet over medium heat. Cook shrimp cakes over medium-low heat, until golden brown on both sides and cooked through, about 5 to 6 minutes per side. The shrimp cakes may be refrigerated or frozen at this stage. To serve, dollop each with 1 tablespoon of Avocado-Wasabi Sauce.

Avocado-Wasabi Sauce

(Makes ¾ cup; 4 servings)

  • 1 ripe avocado
  • 1 tablespoon fresh lime juice
  • ½ teaspoon prepared wasabi paste, plus more to taste
  • ¼ teaspoon salt

Halve, pit, and peel the avocado. Mash together avocado, lime juice, wasabi paste, and salt with fork until smooth. Taste, and mix in more wasabi paste if needed. If not using immediately, refrigerate as quickly as possible.

Serving size: 3 cakes and 3 tablespoons sauce

Nutritional Info

Per serving:

  • Calories: 440
  • Total Fat: 28 g
  • Saturated Fat: 2.9 g
  • Sodium: 640 mg
  • Carbohydrate: 21 g
  • Fiber: 6 g
  • Protein: 30 g
  • Diabetic Exchanges: 4 fat, ¼ starch, 4 protein, ¼ vegetable

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  1. We can’t eat avacado, so what could we use as a substitute for the sauce for the Asian shrimp cakes?


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