Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Glaze

Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce are bright, flavorful, and easy to make—perfect for repeating again and again.

These shrimp cakes were born from a craving for crisp, flavorful seafood cakes. Fresh crab wasn’t an option, so shrimp became the star. The result is a delicate patty with a golden, crunchy exterior and tender, seasoned shrimp inside, complemented by a fresh mango chutney and a sweet-spicy honey sriracha drizzle.

The cakes marry shrimp with lime zest and juice, grated ginger, sesame oil, garlic, cilantro, and green onions. Panko keeps the texture light and crispy. A quick chill firms the mixture so the patties hold together while cooking.

How to make Asian Shrimp Cakes with Mango Chutney and Honey Sriracha

Start by coarsely chopping peeled and deveined raw shrimp to about pea-size pieces. In a bowl, combine the chopped shrimp with mayonnaise, an egg, the zest and juice of a small lime, grated fresh ginger, sliced green onions, chopped cilantro, minced garlic, sesame oil, kosher salt, ancho chili powder, cayenne, and 1/2 cup panko mixed into the shrimp mixture. Chill the combined mixture for 30–60 minutes to let flavors meld and to make shaping easier.

While the shrimp mixture rests, prepare the mango chutney: dice a ripe mango and stir it with sliced green onions, lime juice and zest, chopped cilantro, minced garlic, a bit of honey, kosher salt, and a touch of cayenne. Let the chutney sit at room temperature so the flavors marry while you cook the cakes.

Form the chilled shrimp mixture into patties using an ice cream scoop or a spoon for consistent portions. Coat each patty in the reserved panko crumbs so they develop a crisp crust when fried. Heat a skillet or cast iron pan over medium-high heat and add 1–2 tablespoons of olive oil. Fry two or three cakes at a time for 2–4 minutes per side, until the shrimp turns opaque and the exterior is golden and crisp. Flip only once with a thin spatula to avoid breaking the patties. Wipe the pan between batches to remove leftover crumbs.

For the Honey Sriracha Sauce, whisk together honey, sriracha, rice vinegar, and a little sesame oil until smooth. Adjust the ratio to taste if you prefer it sweeter or spicier.

To serve, arrange arugula (rocket) on a plate—its peppery bite balances the sweet and spicy components perfectly. Place a warm shrimp cake on the greens, spoon a generous dollop of mango chutney over the top, and finish with a drizzle of honey sriracha sauce. Offer lime wedges on the side for extra brightness. These make a great main course, appetizer, or party bite.

Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce

These shrimp cakes combine fresh shrimp, ginger, lime zest, sesame, and garlic for a crispy exterior and a sweet, succulent interior finished with mango chutney and a honey sriracha drizzle.

Course
Main Course

Cuisine
American, Asian

Keyword
Asian Shrimp Cakes with Mango Chutney and Honey Sriracha Sauce

Prep Time
25 minutes

Cook Time
10 minutes

Total Time
35 minutes

Servings
8

Calories
328kcal

Ingredients

Shrimp Cake Mixture

12–16 oz raw shrimp, peeled and deveined, roughly chopped to pea size
1/2 cup mayonnaise
1 large egg
Zest and juice of a small lime
1 tablespoon fresh grated ginger
6 green onions, sliced
1/2 cup cilantro, chopped
2 garlic cloves, finely minced
1 teaspoon sesame oil
1 teaspoon kosher salt
1/2 teaspoon ancho chili powder
1/2 teaspoon cayenne pepper
1/2 cup panko bread crumbs (mixed into the shrimp mixture)
2 cups panko bread crumbs (for coating formed patties)

Mango Chutney

1 mango, diced
2 sliced green onions
Juice and zest from a small lime
1/3 cup chopped cilantro
1 garlic clove, finely minced
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 cup honey

Honey Sriracha Sauce

1/3 cup honey
1/4 cup sriracha
1 tablespoon rice vinegar
1 teaspoon sesame oil

Garnishes

Lime wedges for squeezing
1 cup arugula (rocket) as a base for the cakes

Instructions

Shrimp Cakes

Coarsely chop peeled and deveined shrimp to about pea-size.
Combine shrimp with all remaining shrimp cake ingredients in a large bowl.
Refrigerate the mixture for 30–60 minutes to firm up and let flavors develop.
Preheat a skillet or cast iron pan to medium-high heat and add 1–2 tablespoons olive oil.
Form patties with an ice cream scoop or spoon, then dip each into the reserved panko to coat.
Fry two or three cakes at a time for 2–4 minutes per side until shrimp is opaque and patties are golden and crispy. Flip only once with a thin spatula.
Wipe out the pan between batches to remove excess crumbs.
Top cooked shrimp cakes with mango chutney and a drizzle of honey sriracha sauce. Serve on arugula with a lime wedge.

Mango Chutney

Combine all chutney ingredients and let sit at room temperature while the cakes cook.

Honey Sriracha Sauce

Whisk honey, sriracha, rice vinegar, and sesame oil together in a small bowl until smooth.

Nutrition