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

Gluten-Free Coconut Shrimp Cakes with Spicy Aioli

  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Asian Fusion


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!


  • 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:


  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.


  • 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