What can I serve with Thai Shrimp Cakes with Chili Aioli?

Thai Shrimp Cakes with Chili Aioli are incredibly versatile and pair beautifully with many side dishes. For a classic Thai-style meal, serve them with steamed jasmine rice or coconut rice and a side of stir-fried vegetables like broccoli, snow peas, and carrots. The sweetness of the vegetables balances the spicy aioli perfectly. You can also serve them with a crisp cucumber salad tossed in lime juice, fish sauce, and a touch of sugar for a refreshing contrast. If you’re looking for a light lunch, place Thai Shrimp Cakes with Chili Aioli on top of a bed of mixed greens with avocado slices and a drizzle of lime dressing. For something heartier, turn them into sliders by sandwiching them between mini buns with lettuce, pickles, and a spoonful of chili aioli. These combinations make Thai Shrimp Cakes with Chili Aioli feel fresh and exciting every time you serve them, whether for a weekday meal or a weekend gathering.

How can I store leftover Thai Shrimp Cakes with Chili Aioli?

If you have leftovers, Thai Shrimp Cakes with Chili Aioli store very well for a few days. Place the cooked cakes in an airtight container and refrigerate them for up to three days. The key to keeping them tasty is to reheat them the right way. Avoid the microwave, as it can make the coating soggy. Instead, reheat the shrimp cakes in a skillet with a small drizzle of oil for a few minutes on each side until crispy again. You can also use an air fryer, which brings back the crunch perfectly. The chili aioli should be stored separately in the refrigerator, also in an airtight container, and can last for up to a week. Give it a quick stir before serving to revive its creamy consistency. If you want to freeze Thai Shrimp Cakes with Chili Aioli, do it before frying. Shape the cakes, freeze them on a tray, and transfer to a freezer-safe bag once solid. When ready to cook, fry or bake straight from frozen with just a few extra minutes added to the cooking time.

Can I bake Thai Shrimp Cakes with Chili Aioli instead of frying them?

Yes, you absolutely can. Baking Thai Shrimp Cakes with Chili Aioli is a great way to make them a little lighter while still keeping them flavorful. To do this, preheat your oven to 400°F, line a baking sheet with parchment paper, and lightly brush or spray each shrimp cake with a bit of oil. Bake for about 15 to 18 minutes, flipping them halfway through to ensure even browning. The texture will be slightly different from frying, but they’ll still be delicious and crunchy. You can serve them right away with the chili aioli or make them ahead and reheat them in the oven for a few minutes before serving. Baking is especially helpful if you’re cooking for a crowd or want to avoid using too much oil. The result is still satisfying, and the creamy chili aioli ties everything together beautifully.

What is the best way to make Thai Shrimp Cakes with Chili Aioli crispy?

The secret to making Thai Shrimp Cakes with Chili Aioli extra crispy lies in how you handle both the shrimp and the breadcrumbs. First, make sure your shrimp mixture is cold before shaping. Cold ingredients help the cakes stay firm while frying, which creates a better crust. Use panko breadcrumbs instead of regular ones, because panko is lighter and gives that delicate crunch. When frying, keep your oil at medium heat and avoid overcrowding the pan, which can cause the temperature to drop. Flip each cake gently and let both sides become golden brown. After frying, place the Thai Shrimp Cakes with Chili Aioli on a wire rack or paper towel to drain excess oil. If you follow these steps, your shrimp cakes will stay perfectly crispy on the outside and juicy on the inside.

Thai Shrimp Cakes with Chili Aioli – Crispy, Flavorful & Delicious

Description

These Thai Shrimp Cakes with Chili Aioli are crispy on the outside, tender on the inside, and packed with authentic Thai flavors. Each golden cake is made from juicy shrimp, fresh herbs, and a blend of Thai seasonings, then paired with a creamy, tangy chili aioli for the perfect balance of spice and richness.

Ingredients

Scale

1 lb. peeled and deveined raw medium shrimp
1 egg, lightly beaten
1 1/2 cups panko breadcrumbs, divided
2/3 cup finely chopped red bell pepper
1/2 cup finely chopped shallots (about 1 medium shallot)
3 Tbsp. finely chopped fresh cilantro
3 Tbsp. mayonnaise (avocado oil-based)
1 Tbsp. fresh lime juice
1 Tbsp. fish sauce
1 Tbsp. plus 1 tsp. Thai sweet chili sauce
1 tsp. chili-garlic sauce (such as Sriracha)
3 Tbsp. olive oil or avocado oil
For the Chili Aioli (optional):
1/2 cup mayonnaise (avocado oil-based)
2 Tbsp. Thai sweet chili sauce
1 Tbsp. fresh lime juice
1 tsp. chili-garlic sauce (such as Sriracha)
1 tsp. sesame oil

Instructions

Remove and discard shrimp tails. Finely chop shrimp using a sharp knife or pulse in a food processor until finely minced but not pureed.
Place chopped shrimp in a bowl with egg, 3/4 cup panko, bell pepper, shallots, cilantro, mayonnaise, lime juice, fish sauce, Thai sweet chili sauce, and chili-garlic sauce. Mix until well combined.
Cover and refrigerate the mixture for 15 minutes to help the flavors blend and the mixture firm up.
Meanwhile, prepare the Chili Aioli by whisking together all aioli ingredients in a small bowl until smooth. Set aside.
Spread the remaining 3/4 cup panko on a large plate. Use a 1/3-cup measure to form the shrimp mixture into 8 uniform patties.
Coat each patty in panko breadcrumbs on both sides and place them on a parchment-lined baking sheet.
Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add 4 shrimp cakes and cook for 3 to 4 minutes until golden brown. Flip and cook for another 3 minutes.
Remove cooked cakes and place them on a paper towel-lined plate. Add the remaining 1 Tbsp. oil and cook the remaining batch.
Serve the Thai Shrimp Cakes hot with Chili Aioli and garnish with fresh herbs or lime wedges if desired.

Notes

Keep the shrimp mixture cold before forming cakes for the best texture.
Do not overcrowd the skillet while frying; cook in batches for even crispiness.
Use panko breadcrumbs for a lighter, crispier coating.
You can bake the cakes at 400°F for 15–18 minutes for a lighter option.
Store leftovers in an airtight container for up to 3 days and reheat in a skillet or air fryer.

Nutrition

Serving Size: 2 shrimp cakes with aioli
Calories: 295
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 21g
Cholesterol: 185mg

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