Thai Shrimp Cakes
2/3 cup panko crumbs, divided
1/4 cup unsweetened dried coconut, divided (minced if large)
2 tablespoons minced green onions
2 tablespoons finely chopped fresh cilantro
2 teaspoons fish sauce
2 teaspoons Sriracha (hot chile sauce)
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon lime juice
1 large egg, lightly beaten
1 clove garlic, minced
8 ounces peeled and deveined shrimp, chopped
1 tablespoon olive oil
1 lime, quartered
Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combines. Using wet hands, shape mixture into 4 equal balls. Comine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.