Combine shrimp,1 TBSP soy sauce, lime juice, gingerroot, garlic and egg white in bowl of food processor. Pulse until well mixed. Gradually add in 1 cup of panko. Remove shrimp mixture from food processor and transfer to bowl. Add in red pepper and jalapeno and stir to blend.
Divide mixture into 12 patties- 2 1/2 inches in diameter and dredge in remaining panko. Chill for 20 minutes.
Prepare wasabi mayo by combining mayonnaise, wasabi paste and 1 tsp soy sauce. Set aside.
In medium sized skillet heat canola oil over medium heat until oil is hot. Place 4 to 6 shrimp cakes into pan- don't crowd them. Cook until cooked through and golden- 8 to 12 minutes. Drain on paper towels. Repeat with remaining shrimp cakes. Serve warm with wasabi mayo.