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    Home » Recipes » Seafood

    Gluten-Free Coconut Shrimp Cakes with Spicy Aioli

    October 29, 2022 · Published: December 31, 2018 By: Asian Caucasian 19 Comments

    Jump to Recipe
    golden brown gluten-free coconut shrimp cakes with a spicy aioli sauce

    If you love coconut shrimp, you're going to go nuts over these drool-worthy Gluten-Free Coconut Shrimp Cakes with Spicy Aioli! Some may call this "poor man's crab cake," but they taste like a million bucks!

    Golden brown and crispy coconut shrimp cakes on a round white serving plate with a spicy aioli sauce, lemon wedges, and hot red peppers on this side and a glass of white wine in the background.

    I spiced up these golden-brown shrimp cakes with some Thai chili peppers, and added gluten-free coconut flour and coconut flakes to help bind them (along with an egg). The sambal aioli dipping sauce is the real kicker. Serve with some lemon wedges and your favorite glass of wine. You may never make crab cakes again!

    A person's hand holding a golden-brown coconut shrimp cakes topped with a dollop of spicy aioli sauce.

    How to make Coconut Shrimp Cakes

    1. You'll want to start by chopping the shrimp into small even chunks. You don't want to pulverize it because the cakes look so nice with a little texture from the shrimp. Try to chop you veggies uniformly also!
    2. In a large mixing bowl, thoroughly mix together the shrimp, scallions, red bell pepper, chili pepper, garlic, eggs, gluten-free Panko bread crumbs, coconut flour, coconut flakes, lemon zest, salt and pepper. Using your hand, make small 2 ½ inch thin patties and place them on a baking tray lined with foil or wax paper until your ready for frying.
    3. Heat the oil in a large heavy skillet or cast iron pan (I prefer the cast iron because it browns so nicely) over medium-high heat. Fry the shrimp cakes on each side until golden brown, about 4 minutes. Transfer the cakes to a tray lined with paper towels to absorb the oil and sprinkle with more salt. Serve with the spicy aioli dipping sauce.
    4. To make the Spicy Aioli sipping sauce: In a small bowl, whisk together the mayonnaise and sambal oelek.
    5. Garnish with chopped scallions and toasted coconut flakes.
    A pile of raw shrimp placed on a wooden cutting board with a chef's knife on the side.

    For these shrimp cakes, I used beautiful fresh shrimp from my local grocery store.

    A mixture for making coconut shrimp cakes in a large glass mixing bowl with a red rubber spatula inserted on top of a wooden board with a small bowl of salt in the background.

    Look how gorgeous this shrimp cake mixture looks! The flavors are amazing!

    Golden-brown coconut shrimp cakes frying up in a cast iron skillet placed on top of a wooden board.

    These golden-brown Gluten-Free Coconut Shrimp Cakes fry up beautifully in a cast iron skillet.

    Golden-brown and crispy coconut shrimp cakes on a round white serving plate with a spicy aioli sauce, lemon wedges, and hot red peppers on this side and a glass of white wine in the background.

    Crispy on the outside, tender on the inside, these Gluten-Free Coconut Shrimp Cakes are loaded with flavor! And that spicy aioli sauce is killer!

    Print
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    Golden-brown and crispy coconut shrimp cakes on a round white serving plate with a spicy aioli sauce, lemon wedges, and hot red peppers on this side and a glass of white wine in the background.

    Gluten-Free Coconut Shrimp Cakes with Spicy Aioli

    ★★★★★

    5 from 7 reviews

    Print Recipe
    Pin Recipe

    Crispy on the outside, tender on the inside, these Gluten-Free Coconut Shrimp Cakes are loaded with flavor! And that spicy aioli sauce is killer!

    • Total Time: 25 min
    • Yield: 4 1x

    Ingredients

    Units Scale
    • 1 pound shrimp, shelled & deveined, chopped
    • 3 tablespoons scallions, finely chopped
    • ½ red bell pepper, seeded and finely chopped
    • 1 Thai red chili pepper, seeded and finely chopped
    • 2 garlic cloves, finely minced
    • 2 eggs
    • ½ cup gluten-free Panko bread crumbs
    • 3 tablespoons organic coconut flour
    • ¼ cup dry toasted unsweetened coconut flakes
    • 1 teaspoon grated lemon zest
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cup light mayonnaise
    • 1 tablespoon sambal oelek

    For garnish:

    • Chopped scallions
    • Dry toasted unsweetened coconut flakes

    Instructions

    1. In a large mixing bowl, thoroughly mix together the shrimp, scallions, red bell pepper, chili pepper, garlic, eggs, gluten-free Panko, coconut flour, coconut flakes, lemon zest, salt and pepper. Make small 2 ½ inch thin patties and place them on a baking tray lined with foil or wax paper until ready for frying.
    2. Heat the oil in a large heavy skillet or cast iron pan over medium-high heat. Fry the shrimp cakes on each side until golden brown, about 4 minutes. Transfer the cakes to a tray lined with paper towels to absorb the oil and sprinkle with more salt. Serve with the spicy aioli dipping sauce and garnish with chopped scallions and toasted coconut flakes.
    3. To make the Spicy Aoili: In a small bowl, whisk together the mayonnaise and sambal oelek.
    • Author: Asian Caucasian
    • Prep Time: 15 min
    • Cook Time: 10 min
    • Category: Appetizer
    • Method: Oven
    • Cuisine: Asian Fusion
    • Diet: Gluten Free

    Nutrition

    • Serving Size:
    • Calories: 404
    • Sugar: 5.2 g
    • Sodium: 774.2 mg
    • Fat: 23.8 g
    • Carbohydrates: 18.7 g
    • Protein: 29.7 g
    • Cholesterol: 277.9 mg

    Keywords: shrimp cakes, coconut shrimp, fried shrimp cakes, spicy aioli

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    If you liked this recipe, try our Gluten-Free Baked Coconut Shrimp.

    gluten-free baked coconut shrimp

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    Reader Interactions

    Comments

    1. Jordyn

      January 16, 2019 at 3:40 pm

      This poor man's crab cake is delicious! The perfect spices and that aoli is yummy!

      ★★★★★

      Reply
      • Asian Caucasian

        January 17, 2019 at 10:10 am

        Thanks, Jordyn! The aioli really puts these shrimp cakes over the top! My family went nuts over these!

        Reply
    2. Beth

      January 04, 2019 at 10:46 am

      Coconut shrimp is one of my favorite foods on the planet! I love that you have constructed them into a cake! Delicious idea! I can't wait to try these!

      ★★★★★

      Reply
      • Asian Caucasian

        January 05, 2019 at 5:24 pm

        They're delish, Beth! My party guests went nuts over these and now vow to have shrimp cakes over crab cakes any day!

        Reply
    3. Nikole Berg

      January 04, 2019 at 10:03 am

      What a nice variation to crab cakes! Can't wait to try this out especially that aioli! Yum!!

      Reply
      • Asian Caucasian

        January 05, 2019 at 5:24 pm

        Thanks, Nikole! The aioli sauce is so good with these shrimp cakes. I am now loving these more than crab cakes!

        Reply
    4. Corina Blum

      January 03, 2019 at 6:16 am

      These look incredible and I bet that delicious spicy aioli goes so well with the shrimp cakes! I need to put them on my list of things to make as I'd love to try shrimp cakes out on my children.

      ★★★★★

      Reply
      • Asian Caucasian

        January 03, 2019 at 1:31 pm

        Your family is going to love these coconut shrimp cakes! Drizzle with lemon and it's over the top!

        Reply
    5. Ramona

      January 02, 2019 at 6:05 pm

      I do love love coconut and shrimp and will definitely go nuts over these coconut shrimp cakes and that spici aioli.... OMG! I am saving this recipe simple and so delicious. Wow! !

      Reply
      • Asian Caucasian

        January 03, 2019 at 1:31 pm

        Thank you, Ramona! These shrimp cakes may be poor man's crab cakes, but they taste like a million bucks! Can't wait for you to try them!

        Reply
      • Asian Caucasian

        January 05, 2019 at 5:25 pm

        Thank you, Ramona! My family loved these shrimp cakes so much and don't care if I ever made crab cakes again! Hope you enjoy the recipe!

        Reply
    6. Helene

      January 02, 2019 at 12:17 pm

      Love that you use panko breadcrumbs to coat the shrimp cakes. The flavors are spot on, especially if served with the spicy aioli. YUM

      ★★★★★

      Reply
      • Asian Caucasian

        January 02, 2019 at 3:54 pm

        Thanks, Helene! I also use gluten-free bread crumbs when necessary but it doesn't compromise the flavor at all!

        Reply
    7. Caroline

      January 01, 2019 at 10:31 pm

      These look and sound delicious, love the extra flavors added both in the shrimp cakes and sauce. And as you say less expensive than crab cakes, which is always a bonus.

      ★★★★★

      Reply
      • Asian Caucasian

        January 02, 2019 at 3:53 pm

        Poor man's crab cake is just as rich! Thanks, Caroline!

        Reply
    8. Jeannette (Jay Joy)

      January 01, 2019 at 12:52 am

      I love that is called the poor man’s crab cake. I LOVE coconut shrimp and can't wait to make this!

      ★★★★★

      Reply
      • Asian Caucasian

        January 01, 2019 at 2:51 pm

        These shrimp cakes are so good! I love coconut shrimp and these are even tastier!

        Reply
    9. Karen F.

      December 31, 2018 at 1:33 pm

      I made these shrimp cakes and I honestly think they’re as good as crab cakes! Fulll of such flavor, and that dipping sauce is to die for!

      ★★★★★

      Reply
      • Asian Caucasian

        December 31, 2018 at 4:04 pm

        I could not agree more! Crab cakes are so much pricier and these shrimp cakes taste just as good, if not better! So glad you enjoyed them!

        Reply

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    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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