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Thai Shrimp Cakes with Mango Salad and Toasted Peanuts

Thai Shrimp Cakes with Mango Salad and Toasted Peanuts

made with a food processor
4.0(328)Review Summary
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Calories
: 
990 kcal
Protein
: 
30g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Wheat
  • Peanuts
  • Milk
  • Mustard
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

285 g

Shrimp

(Contains: Shrimp)

¾ cup

Jasmine Rice

(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

1 unit(s)

Mango

113 g

Green Cabbage, shredded

28 g

Peanuts, chopped

(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)

1 unit(s)

Green Onion

½ tbsp

Seasoned Rice Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

2 tbsp

Sweet Chili Sauce

(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

7 g

Thai Spice Blend

(Contains: Milk, Mustard May be present: Egg, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

4 tbsp

Oil*

0.44 tsp

Salt*

0.19 tsp

Pepper*

Calories990 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate109 g
Sugar26 g
Dietary Fiber5 g
Protein30 g
Cholesterol215 mg
Sodium1730 mg
Trans Fat0.5 g
Potassium650 mg
Calcium150 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add half the Thai Spice Blend, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep and make salad
2
  • Meanwhile, peel, pit, then cut mango into 1/4-inch matchsticks.
  • Thinly slice green onion.
  • In a medium bowl, whisk together half the vinegar (use all for 4 servings), half sweet chili sauce and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add cabbage and mango, then toss to coat.
Toast peanuts
3
  • Heat a large non-stick pan over medium.
  • When hot, add peanuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Transfer to a plate.
Prep and form patties
4
  • Drain and rinse shrimp, then pat dry with paper towels.
  • Into the bowl of a food processor, add shrimp, panko, remaining Thai Spice Blend, 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper.
  • Pulse mixture for 1-3 min, until it is mostly pureed with some chunks of shrimp. 
  • Form mixture into 8 (16) equal-sized patties. (NOTE: Your mixture may look wet, this is normal! Use gloves if you like.) 
Cook patties
5
  • Reheat the same pan from step 3 over medium.
  • When hot, add 3 tbsp (6 tbsp) oil and patties. (NOTE: Don't crowd the pan; cook patties in 2 batches if needed.) Pan-fry until cooked through, 2-3 min per side, until shrimp patties just turn pink.** 
  • Add remaining sweet chili sauce and 2 tbsp (4 tbsp) water. Cook for 1-2 min, flipping occasionally, until glaze has thickened and patties are glazed.
Finish and serve
6
  • Fluff rice with a fork, then stir in green onions and 2 tbsp (4 tbsp) butter.
  • Divide rice, patties and salad between plates.
  • Sprinkle peanuts over salad.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many loved the delicious Thai-inspired flavors, especially the shrimp cakes and mango salad combination.
  • Ease of prep: Some found it time-consuming or messy to make the shrimp cakes, particularly without a food processor.
  • Suggestions: Consider adding more spice, like a Thai chili pepper, or incorporating green onions into the shrimp cake mixture for extra flavor.
  • Portions: Several reviewers wished for more sauce; consider doubling the sweet chili sauce for both patties and salad.
  • Texture: For best results, avoid over-processing the shrimp mixture to prevent a rubbery texture in the cakes.
AI-generated from customer reviews

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