Spicy Shrimp Patties
Updated April 12, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shrimp, shelled, deveined and roughly chopped
- 1small white onion, finely chopped
- 2tablespoons chopped cilantro
- 2Thai green chiles, finely chopped
- 1large egg, beaten
- ¼ cup plain bread crumbs
- 1teaspoon ginger paste or freshly grated ginger
- 1teaspoon garlic paste or freshly grated garlic
- ½ teaspoon Kashmiri or other mild red chile powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1teaspoon fine sea salt
- ¼ cup ghee or neutral-tasting oil
- Mint or mango chutney, for serving
Nutritional analysis per serving (6 servings)
196 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 17 grams protein; 301 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, bread crumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches in diameter and 1 inch thick and set aside (to form the patties more easily, you can pack the mixture into a ¼-cup measure).
- Step 2
Heat ghee in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney.
- Frozen shrimp patties can be pan fried without thawing but will need about 2 minutes longer to cook through.
Private Notes
Comments
This is similar to the shrimp burgers I have made for years. If you blitz half of the shrimp in your food processor or blender, it acts as a binder and there's no need for egg or bread crumbs.
I have been making a very similar recipe for ages. Put the patties on a parchment-lined cookie sheet, brush them lightly with neutral oil, and bake them in a 425 oven for 25 minutes, then flip them carefully and bake them for 5 more minutes. They turn out great.
When making cakes or patties like these, after forming them, pop them in the fridge for 30min to 1hr to setup/firm up before trying to cook them. In my experience they hold together much better in the pan after doing this.
Agree that blitzing shrimp in food processor a good idea. No egg needed. Garam masala and cumin a bit much. Next time will only use one, not both spices.
I was excited to prepare this dish, with all the great comments I read. For me, the spices totally overpowered the Key West pink shrimp I had. I didn’t have any issue with it holding together, as I followed the suggestions and blitzed a few of the shrimp in my food processor—it made a nice paste that held everything together. While I love Indian spices in many dishes, this was just too much. I’ll be going back to my Jacques Pepin fish patty recipe—great for salmon, shrimp and white fish.
These had an absolutely delicious flavor! Served on a bed of arugula with mango chutney. The cakes did not hold together well, will try the suggestions of processing half the shrimp next time and the refrigerating for 30 minutes. One thing that did help I packed the mixture into a 1/4 cup measuring cup, and popped it of the cup into the pan. Whole family loved them and we will try again.
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