Coconut Curry Shrimp Cakes with Papaya-Lime Sauce

Ingredients

• 2 tablespoons flaked sweetened coconut
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons light coconut milk
• ¼ teaspoon salt
• 2 teaspoons sugar
• ¼ cup fresh lime juice
• ¾ teaspoon curry powder
• + 17 more ingredients
• • ¼ cup water
  • 2 teaspoons sesame seeds, toasted
  • 1 large egg
  • 12 ounces medium shrimp, peeled, deveined, and chopped
  • 2 tablespoons minced red bell pepper
  • Remaining ingredients:
  • 2 teaspoons minced seeded serrano chile
  • 1 cup diced peeled papaya
  • Sauce:
  • 1 teaspoon low-sodium soy sauce
  • Cooking spray
  • 2 tablespoons finely chopped fresh cilantro
  • 1 cup panko (Japanese breadcrumbs)
  • Shrimp cakes:
  • 2 tablespoons minced green onions
  • 1 garlic clove, minced
  • 4 cups gourmet salad greens

To prepare shrimp cakes, heat a large nonstick skillet over medium heat. Add curry powder; cook 30 seconds or until lightly toasted and fragrant, stirring constantly. Combine curry powder and next 13 ingredients (curry powder through garlic), stirring well. Cover and chill 1 hour. Divide shrimp m...

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