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! 


  • 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


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


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