Gluten-Free Thai Shrimp Pancakes are savory pancakes with sweet succulent shrimp, ginger, scallions, chilis and a light and flavorful Thai Dipping sauce.
Why you are going to love Gluten-Free Thai Shrimp Pancakes
Thai shrimp pancakes are an explosion of flavour and textures in your mouth. With your first bite you are going to adore the zippy sour, sweet and savoury taste of the Thai dipping sauce. Then comes the aromatics and the crunchy texture of the shrimp, sweetness of the corn, slight crunch of the outer gluten-free pancakes and the soft and delicate interior of the pancake. I love the freshness of the spring onion and the heat of the chilis that brings this Thai Asian fusion food to a whole new level.
I know you are going to ask, what make you think up this dish? Well pure craziness is the answer!!! It all started out with me missing the Chinese pancakes that are made with eggs as you know and shrimp, seafood and spring onions. I can’t have eggs. So, then I started thinking about how I miss pancakes and when I was little my mom used to put corn in the mix.
I know you are looking at me now like I have 3 eyes but you have to trust me you are going to love that crunch and extra sweetness. I thought to myself maybe I could combine both concepts to make Chinese Shrimp pancakes but was not overwhelmed with the results of adding soya sauce or rich oyster sauce to such a light and refreshing dish. This dish needed lightness and balance so of course that is Thai.
I could not be more pleased with the results. I only used a smidgen of coconut oil in a non-stick skillet to cook the pancakes and they were light and fluffy and savory. My Thai Shrimp pancakes are happily gluten-free, dairy-free, egg free and delicious. You could easily pass on the shrimp and just add more veggies for a delightful vegan version of this easy dish.
We used one cup gluten-free all-purpose flour to one cup almond milk with a tablespoon of ground flaxseed for good measure and then made it savory by adding fresh garlic, ginger, scallions, corn, salt and shrimp. Great gluten-free pancake base!
Prik Nam Pla: The Incredieble Thai Table Condiment is something you can find everywhere in Thailand. My boys love it so much they could do shots of it straight up. However it is much better over a Thai shrimp pancake, Shrimp Bundles or as a sauce for my Tropical Thai Swordfish .
Thai cuisine is based over the balance of sweet, salty, sour and hot.
- Sweet – I used brown sugar as I figured that is something you probably have in your pantry but can also use more traditional palm sugar.
- Salty – I used fish sauce and there is really no substitution for this lovely fermented fish flavoring.
- Sour, I used fresh lime (but could use tamarind or even vinegar)
- Hot and spicy – Of course, we used fresh chili peppers. (You can omit or just use a very scant amount to suite your liking.)
Some fresh cilantro to give it a fresh taste and you are in business.
These delicious Thai Shrimp pancakes can be made under 30 minutes and are a delicious appetizer, lunch or a light dinner with a cucumber salad. I made the pancake mix and added the aromatics and corn and then took a spoon and made a flat circle and then decorated with my cooked shrimp, chilis and green onions to make a cool design. If you love Asian shrimp appetizers, be sure to try our Summer Rolls with Chili-Lime Dipping Sauce.
More Delicious Thai Recipe Ideas
Gluten-Free Thai Shrimp Pancakes
Gluten-Free Thai Shrimp Pancakes
- 1 cup flour
- 1 cup water
- 1 tbsp flax seeds
- 1 clove garlic finely chopped
- 2 tsp ginger
freshly grated (or 1/2 teaspoon ground)
- 3/4 cup corn
can use thawed frozen corn, fresh or even canned in a pinch
- 2 green onions
- salt and pepper
to taste (I used white pepper)
- 3 tbsp coconut oil
- 8 oz shrimp cocktail mini shrimps peeled and deveined
- 1/4 cup chili
sliced chili to taste (I used a mild/medium hot red chili pepper )
Thai dipping Sauce
- 4 tbsp lime juice
- 2 tbsp fish sauce
gluten free brand
- 2 tbsp brown sugar splenda
(can use palm sugar or sugar alternative)
- 1/2 Chili (Phrik)
1/2 medium chili chopped finely (optional or to taste)
- 1 tbsp cilantro (coriander) chopped
- Make the pancake batter. Add flour, water and ground flax seed in a medium bowl and stir until no lumps and ingredients are incorporated. Add in garlic, ginger, green onions and salt into gluten free pancake mix and stir. Set aside. (The mixture will be very thick and this is perfect)
- In a little frying pan add 1 tablespoon of coconut oil and add shrimp and cook until pink. Season with a little salt and white pepper and set aside. Slice red chili or if want mild chop a little red bell pepper for colour and set aside.
- Make the Thai Dipping sauce: In a small bowl combine lime juice, fish sauce, brown sugar or sugar alternative, chili and cilantro and mix until the sugar is dissolved. (Taste and adjust sauce so that it has a nice balance in sour, sweet, salty and heat. If you like it more sweet, add more sugar. If you like it more sour, add more lime. If you like it more salty, add more fish sauce. If you like it mild and not hot , then do not add the chili or just add a very tiny amount. )
- In a frying pan heat up your coconut oil until medium heat. Add a heaping tablespoon of your savoury pancake mix and flatten into a circle with the back of your spoon. Artfully arrange the shrimp and chili on top of each pancake. Cook for about 2 minutes on each side until slightly golden brown on the outside and tender on the inside. Repeat for the rest of the pancakes. This recipe made about 8 medium sized pancakes.
- Serve your delicious gluten-free thai pancakes with your thai dipping sauce and a light cucumber salad on the side. Enjoy!