Thai shrimp cakes with cucumber salad

Thai shrimp cakes with cucumber salad from the SkinnyTaste Meal Prep cookbook is great for an easy shrimp meal prep recipe

5 from 1 vote

Prep Time: 15

Cook Time: 10

Servings: 4

Equipment

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

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition