Low FODMAP Shrimp Cakes with Sweet Chili Sauce
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Learn more →Ingredients
4 servings
For the shrimp cakes
- 1 lb large shrimp, peeled and deveined
- ⅓ cup vegan mayonnaise
- ½ cup panko breadcrumbs, plus more for coating
- 2 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 tbsp fresh ginger, finely grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- 2 tbsp neutral oil (such as canola or avocado oil), for frying
For the sweet chili sauce
- ⅓ cup rice vinegar
- ¼ cup sugar
- 2 tbsp water
- 1 tbsp sambal oelek or chili garlic sauce
Ingredient noteA serving of up to about 3/4 teaspoon of chili garlic sauce is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping.
- 1 tsp cornstarch
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Make the sweet chili sauce: Combine the rice vinegar, sugar, water, sambal oelek, cornstarch, and salt in a small saucepan. Whisk until the cornstarch dissolves, then bring to a simmer over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon and turns slightly glossy, about 3–4 minutes. Remove from heat and set aside to cool.
- 2
Pulse half the shrimp in a food processor until a coarse paste forms, about 8–10 short pulses. Transfer to a large mixing bowl. Roughly chop the remaining shrimp into ½-inch pieces and add to the bowl — this mix of paste and chunks gives the cakes structure and texture.
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