A winner from Chef Symon!

2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled)
4 cloves garlic (peeled, minced)
1 teaspoon Kosher salt
1 teaspoon freshly black ground pepper
1 and 1/2 teaspoons baking powder
1/4 cup cilantro leaves and stems (finely chopped)
2 scallions (root ends trimmed, finely sliced)
3 cups panko breadcrumbs
vegetable oil (for frying)
store-bought sweet chili sauce (to serve)
1 lime (cut into wedges, to serve)

Line a baking sheet with a baking rack and set aside.
In the bowl of a food processor fitted with the blade attachment, add shrimp, garlic, salt, pepper, and baking powder. Pulse to break down mixture, stopping occasionally to scrape down the sides. Pulse until the mixture is smooth and sticky, about 15 seconds.
Transfer shrimp mixture to a large bowl and fold in cilantro and scallions. Place in refrigerator to chill for at least 10 minutes.
Meanwhile, fill a large Dutch oven with 2-inches of oil and preheat to 325ºF.
In a shallow baking dish, add panko and set aside.
On a clean workspace, divide shrimp mixture into 16 equal portions. Moisten hands with water and form portions into patties. Working in small batches, toss patties in panko to fully coat. Drop in oil and fry until golden brown and crispy, about 5-6 minutes.
Remove from oil and place on prepared baking sheet to drain. Season with salt and serve with sweet thai chili sauce and lime wedges.
Tip: Make cakes ahead of time and store in the refrigerator or freezer until ready to fry!