Coconut Curry Shrimp Cakes W Papaya Lime Sauce Recipes

COCONUT CURRY SHRIMP CAKES W / PAPAYA LIME SAUCE

Coconut Curry Shrimp Cakes W / Papaya Lime Sauce image

really easy to make, with great taste. these can also be baked for those who have fear of frying. the sauce is easily whipped up in a blender or processor, and the results...well, you tell me :)

Provided by chia2160

Categories Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

3/4 teaspoon curry powder
1 cup panko breadcrumbs
2 tablespoons unsweetened flaked coconut
2 tablespoons fresh cilantro or 2 tablespoons Thai basil
2 tablespoons minced red peppers
2 tablespoons minced scallions or 2 tablespoons chives
1 tablespoon minced ginger
3 tablespoons coconut milk
2 teaspoons minced serrano peppers or 2 teaspoons jalapeno chile
1 teaspoon soy sauce
1 pinch salt
12 ounces raw shrimp, peeled,deveined,chopped
1 egg
2 cloves garlic, minced
cooking spray or 2 tablespoons canola oil
1 cup peeled papaya, diced
1/4 cup water
1/4 cup fresh lime juice
2 teaspoons sugar
salad greens
toasted sesame seeds (to garnish) (optional)

Steps:

in a small saute pan add curry powder on medium heat until fragrant, 30-45 seconds, remove.
mix curry powder and next 13 ingredients, stir well and refrigerate for 1 hour.
divide into 8 patties, and spray a saute pan with cooking spray or use 1 tbsp olive oil.
add 4 patties, cook for 5 mins per side until browned, repeat.
(or you can preheat your oven to 375, spray a pan with spray and cook 10 mins per side).
for sauce:.
process papaya, lime juice, water and sugar until smooth.
to serve:.
place salad greens on 4 plates.
top each plate with 2 shrimp cakes, top with sauce, garnish with toasted sesame seeds, serve.

Nutrition Facts : Calories 263.3, Fat 7.8, SaturatedFat 4.5, Cholesterol 153.5, Sodium 826.5, Carbohydrate 30.9, Fiber 2.9, Sugar 7.5, Protein 17.9

COCONUT SHRIMP CAKES

Coconut Shrimp Cakes image

Coconut and shrimp-a match made in, well, a tropical paradise! That's why I'm totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!

Provided by Katerina | Easy Weeknight Recipes

Categories Appetizer

Time 20m

Number Of Ingredients 14

Ingredients

¾ cup gluten free panko crumbs, (divided)
⅓ cup finely minced unsweetened dried coconut, (divided)
3 tablespoons dried chives
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce, ((optional))
2 teaspoons hot chile sauce, (such as Sriracha)
1 tablespoon lime juice
1 large egg, (lightly beaten)
2 cloves garlic, (minced)
¼ teaspoon ground ginger
12 ounces raw shrimp, (peeled and deveined, then chopped into small pieces)
1/4 cup vegetable oil, for frying, (use more if needed)
Cilantro (for garnish)
1 lime (cut into wedges, for garnish)

Steps:

In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
Add shrimp pieces to the panko mixture and stir until just combined.
Lightly grease your hands with cooking spray.
Shape the mixture into 4 balls. Set aside.
In a separate dish combine remaining panko crumbs and coconut.
Roll shrimp balls in the panko mixture.
Press to form each ball into a 4-inch patty.
Heat the vegetable oil in a large skillet set over medium-high heat.
Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
Remove from pan and transfer to paper towel lined plate.
Transfer to serving platter and garnish with cilantro; serve with lime wedges.

Nutrition Facts : Calories 320 kcal, Carbohydrate 13 g, Protein 21 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 255 mg, Sodium 1168 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

COCONUT CURRY SAUCE

Coconut Curry Sauce image

This sauce is great over any seafood, chicken and especially rice. From the Salish Lodge & Spa, Snoqualmie, Wa.

Provided by lazyme

Categories Curries

Time 35m

Yield 2 cu

Number Of Ingredients 7

Ingredients

1/2 cup mirin
1/4 cup lemongrass, chopped
1 tablespoon ginger, chopped
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
2 teaspoons green curry paste (Thai) or 2 teaspoons red curry paste (Thai)

Steps:

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cups, about 6 minutes.
Add wine and boil until reduced to 1/4 cup, about 6 minutes.
Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.).

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