Spicy Pineapple and Shrimp Cakes

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sriracha sauce
• 1/4 cup chopped fresh pineapple
• Vegetable oil, for frying

Instructions

Prepare the Shrimp Mixture:

1. In a food processor, combine shrimp, panko breadcrumbs, cilantro, garlic, ginger, cumin, smoked paprika, salt, and pepper. Process until well combined.
2. Transfer the mixture to a bowl and stir in soy sauce, lime juice, and sriracha sauce.

Shape the Cakes:

1. Add chopped pineapple to the shrimp mixture and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a patty.
3. Coat each cake with additional panko breadcrumbs.

Fry the Cakes:

1. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
2. When the oil is hot, add 4 cakes to the skillet (do not overcrowd).
3. Cook for 3-4 minutes on each side or until golden brown and crispy.
4. Repeat with the remaining cakes.

Serve:

1. Serve immediately with your favorite dipping sauce.
2. Garnish with additional cilantro and pineapple chunks, if desired.

Note: For a lighter version, you can bake the cakes in a preheated oven at 375°F for about 12-15 minutes on each side, or until golden brown and crispy.