Sweet Chili Shrimp Cakes

My husband, Trevor, is a big fan of sweet chili sauce. I put it in anything I can!

These shrimp cakes are amazing – they’re flexible and easy enough to make during the week for a quick dinner and you can use a lot of freezer and pantry items. They’re crunchy and pair perfectly with a broccoli slaw. And, they’re toddler approved!

Ingredients:

1 pound peeled, deveined & chopped shrimp (I used frozen shrimp and defrosted it over night)
1 1/3 cups panko
2/3 cup diced vegetable (either a pepper, cucumber or riced cauliflower)
1/2 small diced yellow onion
1/4 cup chopped fresh cilantro
1-2 teaspoons fresh lime juice (can add more if you like the taste of lime)
2 teaspoons sweet chili sauce
2 large eggs, beaten
2 garlic cloves, minced
3 tablespoons olive oil

Directions:

Combine all ingredients (except the oil) in a medium bowl.
Shape mixture into 12 patties, and dredge patties in remaining 2/3 cup panko.
Heat half the oil in a large nonstick skillet over medium heat.
Add 4 shrimp patties to skillet at a time, and cook until crispy and well browned.
Repeat with remaining oil and remaining shrimp patties.
Enjoy!