Spicy Shrimp Patties 

I would recommend using an extra large egg rather than a large egg. Also, if you want to avoid egg altogether soak flaxseed in water, 1 part flax to 2 parts water, for 20 minutes. The resulting liquid should be thick and gummy. For this recipe I would use 2 Tbs flaxseed and 4 tbs water

We used about 2 tablespoons of fine chopped white onion, no need to over power the gulf shrimp flavor. Since it’s hard to find decent mangoes, we mixed up a mild cucumber and yogurt dipping sauce mildly spiced up with similar spices from recipe. Excellent!

Made these exactly as the recipe was written, with the exception of subbing two serranos for the thai chiles because that’s what I had on hand, and they turned out incredibly. I will be making these again and again. It’s worth using kashmiri red chile if you can find it.

Maybe I'm wrong, but I always find it very, very stupid to include turmeric in a recipe and no black pepper. Turmeric is strongly believed to be a highly nutritious spice, yet is not readily absorbed by the body, unless accompanied by black pepper. The difference between assimilation with and without black pepper is totally huge. Look it up - if I'm wrong, ok, but I don't read comments, so I probably won't see any responses.

I would finely chop the shrimp next time. Good flavors. Easy to make. Needs the suggested chutneys or another dipping sauce.

These are delicious, especially with the cilantro/mint sauce linked in the recipe. However, I had the same trouble with the patties falling apart. The suggested remedies, processing half the shrimp and setting the patties in the frig for an hour before cooking, did not help. I will make them again, but will just cook as a lump in the oven.

Very nice. Followed suggestions and put shrimp and stuff in cuisinart and refrigerated for an hour. Could do all the shrimp that way. Mango salsa I yummy

Made this, using precious tips. I put the entire mixture into the food processor, didn’t process it too much. Doubled all spices, we love these spices and recipes tend to underuse them for American tastes. Put into freezer for 30 minutes, baked @ 425 for 30 minutes. Excellent. Company-worthy!

Tasty but extremely time consuming up to 2hours no way 40 minutes

Dry bread crumbs. The moisture in the ingredients will soften and bind everything up. I use spot shrimp from SE Alaska.

This was good but a bit too salty for some reason. I followed the recipe except used a Thai red chile. Served with an Asian mango cole slaw.

What's a 'medium' skillet on high?

Excess water can be squeezed out when forming the patties / cutlets, so that refrigeration can be skipped if short on time. I substituted breadcrumbs with a mixture (equal parts) of semolina and rice flour to make it extra crispy on the outside, and also added Madras curry powder along with the other spices - overall, a great recipe and super easy!

Although I haven’t tried this recipe yet, I’ve made shrimp burgers from America’s Test Kitchen and their method of preparation allows for the burgers to stay together. Here’s the video on the prep https://www.youtube.com/watch?v=Da1Q2ap4Tm8

I made these last week. I made one adaptation, based on my mother's recipe for Maryland Crab Cakes. After forming the patties, I lightly coated them with panko and then refrigerated them for about an hour before cooking. Next time I'll chop the shrimp into finer pieces (need to sharpen my knife to do that!) We used a mint-cilantro sauce that we'd bought at an Indian market and that worked well. A homemade version would be even better.