1-Step 1: Prep the Shrimp
Remove tails if any, and finely chop the 1 lb raw medium shrimp by hand or pulse in a food processor until very finely chopped. Pat dry first for better texture. This step ensures the cakes hold together nicely.

2-Step 2: Mix the Base
In a bowl, combine the chopped shrimp, 1 lightly beaten egg, 3/4 cup panko breadcrumbs, 2/3 cup finely chopped red bell pepper, 1/2 cup finely chopped shallots, 3 tablespoons finely chopped fresh cilantro, 3 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon sweet Thai chili sauce, and 1 teaspoon chili-garlic sauce. Mix until just combined. Refrigerate the mixture for 15 minutes to firm up.

3-Step 3: Make the Chili Aioli
While chilling, whisk together 1/2 cup mayonnaise, 2 tablespoons Thai sweet chili sauce, 1 tablespoon fresh lime juice, 1 teaspoon chili-garlic sauce, and 1 teaspoon sesame oil. Set aside. This creamy lime dipping sauce pairs perfectly with the crispy Thai shrimp cakes.

4-Step 4: Shape and Coat the Patties
Place the remaining 3/4 cup panko on a plate. Form the chilled mixture into eight uniform patties using a 1/3-cup measure for each. Coat each patty evenly with panko breadcrumbs for that signature crunch.

5-Step 5: Cook the Cakes
Heat 2 tablespoons olive or avocado oil in a skillet over medium heat. Cook four shrimp cakes for 3 to 4 minutes per side until golden and cooked through. Add the remaining 1 tablespoon oil and cook the rest the same way.

6-Step 6: Serve
Serve hot with the chili aioli and fresh herbs if you like. For air fryer Thai shrimp cakes recipe, spray with oil and cook at 375°F for 8 to 10 minutes, flipping once. Enjoy as is or with sides.