Cooking these over medium heat is key to getting the shrimp done without burning the exterior.
2 tablespoons red curry paste
1 tablespoon fresh lime juice
1 large egg
1 cup whole-wheat panko, divided
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro
3/8 teaspoon kosher salt
1 pound peeled, deveined, and chopped raw large shrimp
3 tablespoons canola oil
Bibb lettuce leaves, if desired
Added sugars 0g
Calcium 7% DV
Potassium 5% DV
How to Make It
Whisk together red curry paste, fresh lime juice, and 1 large egg in a medium bowl. Stir in 1/2 cup whole-wheat panko, chopped scallions, chopped fresh cilantro, and kosher salt. Add peeled, deveined, and chopped raw large shrimp; stir well to combine.
Divide mixture into 4 equal portions; shape each into a ball. Place 1/2 cup whole-wheat panko in a shallow dish; roll balls in panko to adhere.
Heat a large nonstick skillet over medium. Add canola oil. Add balls to skillet; using a spatula, flatten each to a 1-inch-thick patty. Cook until browned and cooked through, 3 to 4 minutes per side. Serve over Bibb lettuce leaves, if desired.
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