This Thai shrimp cakes with cucumber salad recipe comes from the Skinnytaste Meal Prep Cookbook. Shrimp cakes are served alongside a flavorful cucumber salad and served on a bed of rice, a perfect shrimp meal prep recipe.
If you’re looking for a unique meal prep recipe made with shrimp, this recipe is for you! Flavorful shrimp cakes are pan fried and served with a cucumber salad on the side. They pack really well in meal prep containers (these are my favorite glass meal prep containers) and are fantastic for a low-calorie lunch (1 serving of these 1 shrimp cake + 3/4 cup rice + 3/4 cup salad comes it at 364 calories).
This Thai shrimp cakes with cucumber salad recipe is from the new Skinnytaste Meal Prep Cookbook by Gina Homolka. For those of you who don’t know Gina, she’s the author of the super popular, super amazing skinnytaste.com website, and author to FIVE cookbooks.
The SkinnyTaste cookbooks (and a meal planner):
Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes
The Skinnytaste Air Fryer Cookbook: The 75 Best Healthy Recipes for Your Air Fryer
- Skinnytaste Meal Prep Cookbook: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life
The Skinnytaste Meal Planner, Revised Edition: Track and Plan Your Meals, Week-by-Week
Gina is queen of making healthy low-calorie recipes taste delicious. She is one of the kindest people I’ve met, and I’m just constantly in awe of her creativity and work. The amount of work it takes to create a cookbook is staggering. The amount of work to create 5 cookbooks (all of which are super successful by the way) is not lost on me. It’s incredible and inspiring.
I own all of her cookbooks, and frequently recommend them to family and friends, as well as gifting them! I’m always looking for healthy recipes and meal prep recipes, so this meal prep cookbook couldn’t have come at a more perfect time.
As I was flipping through the cookbook, I found myself bookmarking every recipe. I’ve already made a bunch of recipes, and I’ve had the cookbook less than a week!
I’ve made the Greek yogurt raspberry loaf – the kids loved it and I froze some of it – Ben, my 3 year old knows where it is the freezer and goes and points to it when he wants a slice.
The recipe for these Thai shrimp cakes stood out at me, because while I cook with shrimp, I don’t cook with it nearly enough, and it was such a unique sounding recipe. I did a poll asking which recipe readers would like to see, and these shrimp cakes were the winner.
In the book, Gina gives the tip to wet your hands when forming the shrimp patties, and it worked perfectly! I was worried they’d stick to my hands, but they didn’t at all. And the cucumber salad that goes with these, YUM! Super delicious!
I love the description of this cookbook, and couldn’t agree more:
Save time, money, and calories with #1 New York Times bestselling author Gina Homolka’s simple, smart solutions for healthy freezer meals, ready-to-serve dishes, grab-and-go breakfasts and lunches, ingenious “planned-overs,” and more.
I’d highly recommend purchasing a copy of this cookbook, and making these Thai shrimp cakes with cucumber salad for meal prep!
Thai shrimp cakes with cucumber salad
Ingredients
Shrimp Cakes
- 1 pound shrimp peeled and deveined
- 2 teaspoons Thai red curry paste
- Juice of 1/2 of a lime
- 1 garlic clove minced
- 2 tablespoons scallion chopped
- 3/4 teaspoon fresh ginger grated
- 1 teaspoon soy sauce reduced sodium, or gluten-free tamari
- cooking spray
Cucumber Salad
- 2 large cucumbers peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
- 1/3 cup red onion thinkly sliced
- 2 tablespoons lime juice
- 1/2 tablespoon toasted sesame oil
- 1/4 teaspoon kosher salt
- fresh cilantro chopped
- 1/4 cup roasted peanuts chopped
Other
- 3 cups cooked brown basmati rice for serving
Instructions
- To make the shrimp cakes: Pat the shrimp well with paper towels to dry. In the bowl of a food processor, combine the shrimp, curry paste, lime juice, garlic, scallion, ginger and soy sauce. Pulse 10-12 times, until shrimp is minced and the mixture is evenly combined. Using wet hands to prevent the shrimp mixture from sticking to them, create 4 patties, about 4 ounces each, flattened so they cook evenly. Heat a large skillet or griddle over medium heat. Spray with oil and cook the shrimp patties until cooked through in the center, 4 to 5 minutes on each side.
- To make the cucumber salad: In a medium bowl, combine the cucumbers, onion, lime juice, sesame oil, and salt. top with cilantro and peanuts.
- Serve now: divide the rice, shrimp cakes, and salad among 4 plates.Meal Prep: transfer the shrimp and rice to 4 meal prep containers, with the salad in 4 separate containers. To serve, reheat the shrimp and rice, and top with the salad
Notes
Nutrition
Some of my favorite meal prep resources:
Denise says
Oh we made this recipe from Gina’s book last Friday. I was a little suspect as I am a freak about ground up fish but was pleasantly surprised. The flavors are all our favorites and it came together so quickly. Definitely will be on rotation around here.
Sweetphi says
We love this recipe and had the same initial thought! But they came out so good and I loved the different way to eat shrimp – would would have thought a ‘shrimp cake’ would be so good?! I’ve been making shrimp banh mi subs with these cakes turned into meatballs.