Vietnamese Shrimp Cakes

Name: Vietnamese Shrimp Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 pound raw shrimp, peeled and deveined; 1 tablespoon peeled and minced fresh ginger; 3 cloves garlic, minced; 3 green onions, minced; 3 tablespoons minced fresh cilantro; 2 teaspoons fish sauce; 2 teaspoons sesame oil; 1 teaspoon sugar (optional); 1/2 teaspoon ground black pepper; 1/4 cup vegetable or grapeseed oil for frying, plus extra as needed

Recipe GLPR2c7fdd9483a218

Vietnamese

Appetizer

30 min

252 cal

Servings: 4

Stovetop

SNAP eligible

Delicate pan-fried shrimp patties infused with fresh ginger, garlic, cilantro, and aromatic fish sauce. The finely minced shrimp creates a tender, cohesive texture that cooks to golden-brown perfection in just minutes. Serve as an appetizer with fresh herbs and lettuce, or enjoy in a banh mi sandwich or over rice noodles.

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Ingredients

1 pound raw shrimp, peeled and deveined

1 tablespoon peeled and minced fresh ginger

3 cloves garlic, minced

3 green onions, minced

3 tablespoons minced fresh cilantro

2 teaspoons fish sauce

2 teaspoons sesame oil

1 teaspoon sugar (optional)

1/2 teaspoon ground black pepper

1/4 cup vegetable or grapeseed oil for frying, plus extra as needed

Directions

If using thawed frozen shrimp, ensure they are completely thawed and pat dry with paper towels to remove excess moisture.
Finely mince the raw shrimp into a paste-like consistency. The texture should be almost mashed—a coarse texture will prevent the patties from holding together properly. Since this recipe contains no egg or breadcrumbs, the fine, cohesive shrimp mixture is what binds the cakes.
Transfer the minced shrimp to a mixing bowl. Add the ginger, garlic, green onions, cilantro, fish sauce, sesame oil, optional sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed throughout the shrimp mixture.
Lightly oil your hands with cooking oil. Spoon approximately 2 tablespoons of the shrimp mixture and gently shape it into a flat patty about 1/2 inch thick. Repeat with the remaining mixture to form additional patties.
Heat the 1/4 cup of oil in a large skillet over medium-high heat until shimmering. Carefully place the shrimp cakes into the hot oil, taking care not to overcrowd the pan. Fry for about 2 minutes until the bottom is golden brown.
Using a spatula, gently flip each shrimp cake and continue cooking for another 2 to 3 minutes until the second side is golden and the cake is cooked through. The internal temperature should reach 145°F for the shrimp to be safely cooked. If your patties are thicker than 1/2 inch, allow additional cooking time.
Transfer the cooked shrimp cakes to a plate or cooling rack to rest briefly.
Serve the shrimp cakes warm. For an appetizer, pair with fresh lettuce, herbs, and your choice of dipping sauce. Alternatively, serve in a banh mi sandwich or over rice noodles for a complete meal.

Comments

Grocery List Plus Editorial Staff4

Fish sauce is the sticking point—it's not at Harris Teeter, Food Lion, or Walmart in most Charlotte locations, which means a trip to ALDI or Kroger's international aisle, or Asian market. The shrimp itself is reliable at any major chain, and the rest are everyday staples. Costs around $12–14 for four servings of shrimp cakes, making it $3–3.50 per serving, reasonable for a shrimp dish. The stated 30 minutes is honest if your shrimp is thawed and you work quickly; this is a fry-in-skillet meal that wants attention but doesn't demand hours. Leftovers don't reheat well—the cakes turn soft and lose their crisp—so this is best as a same-night dinner, though it works for meal prep if you eat it cold the next day.