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.