I’m back! It’s been a long time, but I’m excited to start blogging again and share my favorite recipes. Last year had a lot of personal ups and downs, as life sometimes does. And so blogging went on the back burner, so to speak. And then, like a left-over, got pushed to the back of the refrigerator where it just sat and waited for someone to notice.
Well, I finally noticed! I noticed that I had gained a bit of weight, partially from not staying invested in the Points Plus program. I noticed that I felt the need to be creative again. And I noticed that my youngest had been after me for a year to start blogging again…
“This is great, did you take a picture?’
“Did you blog this yet, Mom?”
“Are you ever going to blog again?”
He was so excited tonight when I plated this shrimp cake and grabbed the camera. He helped me with the cilantro garnish and kept encouraging me along the way. This one’s for you Alex, my biggest cheerleader!
And now for the recipe 🙂 I’d never even heard of shrimp cakes before I read about these in the April 2013 edition of Cooking Light. They turned out almost too good to be true. A little heat from the Sriracha, a little zestiness from the lime, a little coco-nutty crunch. Delicious!! These would also be terrific as an appetizer, just make them into smaller servings.
Thai Shrimp Cakes
2/3 cup panko (Japanese bread crumbs), divided
- 1/4 cup shredded unsweetened dried coconut, divided (I use Bob’s Red Mill)
- 2 Tbsp. minced green onions
- 2 Tbsp. finely chopped cilantro
- 2 tsp. fish sauce
- 2 tsp. Sriracha sauce
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. lime juice
- 1 egg, beaten
- 1 garlic clove, minced
- 8 oz. peeled and deveined shrimp, chopped
- 1 Tbsp. olive oil
- 1 lime, quartered
Combine 1/3 cup panko and 2 Tbsp. coconut in shallow bowl and set aside.
Combine 1/3 cup panko, 2 Tbsp. coconut, and next eight ingredients in a bowl. Add shrimp and stir until just combined. Form into four equal balls. Roll balls in panko/coconut mixture and press into patty.
Heat nonstick skillet over medium heat. Add oil. Add patties and cook about 4 minutes on each side, until shrimp is cooked (turns pink) and patty is nicely browned. Serve with lime wedge.
Recipe from Cooking Light, April 2013.
Using the Weight Watcher Recipe Builder, each shrimp cake has 4 Points Plus.