Grilled Shrimp Rice Cakes

"These shrimp cakes are a breeze to prepare and make a delightful grilled appetizer to serve when hosting a barbecue. The recipe can easily be doubled or tripled to make a big batch for a crowd."
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Ready In:
15 cakes




  • In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
  • Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
  • Repeat with remaining mixture.
  • In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
  • Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
  • Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
  • Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
  • NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.

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