Shrimp Burgers
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My easy shrimp burgers are beautifully crispy on the outside and juicy on the inside! Ready in minutes, I’m including oven and air fryer options, too.
As much as I love a good hamburger, it’s the seafood-based ones that steal the show. My fried shrimp burger is a popular dinner in my house and super easy to whip up. I was inspired to try making them after enjoying the famous ‘Ebi’ burger in Japan (from McDonald’s, please don’t judge).
I’ve recently re-tested this recipe, making sure the exterior remained crispy, and the middle was meaty and juicy. I can confidently say it really does knock it out of the park.
Unlike other shrimp burger recipes, this one is never greasy or heavy. My partner sometimes enjoys them in a lettuce wrap to keep things lighter, but I’m all about the bun, sauce, and salad fixings.
Table of Contents
Why I love homemade shrimp burgers
- Perfect flavor and texture. Crunchy and crispy seafood is a dream, and this recipe delivers 100% on it. It’s also well-seasoned, but still lets the natural sweetness of the shrimp shine through.
- Easy. These burgers are effortless. All you need is a food processor and a skillet to whip them up.
- Make ahead. As mentioned earlier, once you shape your patties, you can easily store them or freeze them for later use. They are also great for meal prepping!
- Multiple cooking methods. I like to fry the burgers, but I’ve included tested methods for cooking them in the oven and air fryer.
What people are saying
★★★★★ – “My partner and I loved this recipe! We made the burgers over the weekend and found them to be so tender and flavoursome, and liked that they packed a punch. We found they also pair great with grilled pineapple!”- Izzy
Key Ingredients
Here’s what you’ll need, along with substitutions and my kitchen notes. The complete list with measurements is in the recipe card below.
- Shrimp. Opt for jumbo or large shrimp, as I find these are naturally juicier and meatier. Frozen shrimp works well, just be sure to thaw them completely beforehand.
- Red chilies. De-seeded. Don’t let the heat fool you; we’ll only be using a small amount that will add some pleasant spice. If you really don’t want any spice, you can leave it out.
- Garlic powder. I prefer dried garlic over fresh to keep the filling moist and juicy (rather than heavy).
- Old Bay seasoning. Everything-in-one! You can also add extra kosher salt and black pepper if you like.
- Green onions (scallions) and parsley. A subtle onion flavor and a sprinkling of color.
- Corn flour and egg white. To bind everything together. You can also use cornstarch or arrowroot powder.
- Panko bread crumbs. For the extra crunch! I prefer panko over regular breadcrumbs as they keep things lighter, but use breadcrumbs if that’s all you have.
- Oil. To pan-fry the patties. Choose an oil with a high smoke point, like peanut oil or safflower oil.
- To assemble. Lettuce, tomatoes, cheese, brioche buns, mayonnaise, or a fun Big Mac sauce.
How to make shrimp burgers
Step 1- Make the patty mix. Separate ¼ of the total shrimp and chop it finely. Pulse the remaining shrimp with parsley, garlic powder, green onions, Old Bay seasoning, and chili in a food processor until smooth. Chill the patties to firm up.
Step 2- Shape. Add egg white, cornflour, and chopped shrimp to the smooth mixture and mix until combined. Shape the mix into patties and cover them with panko breadcrumbs.
Step 3- Pan fry the patties in hot oil for 2-3 minutes per side, or until golden brown.
Step 4- Assemble and serve. Assemble the burger with your favorite toppings and cheese, and serve immediately!
Alternative cooking methods
While I prefer frying the shrimp hamburgers (fast food style!), I’ve tested this recipe in the oven and the air fryer, too. These two cooking methods cut back on the added fat but are still really crispy!
Oven method: Once the patties are prepped, place them on a lined baking sheet. Spray the top of each one with oil spray and bake in a preheated oven (180C/350F) for 25 minutes, flipping halfway through.
Air fryer method: Oil the patties and place them in a lightly greased air fryer. Bake for 12-15 minutes in the air-fryer preheated at 350°F.
Arman’s recipe tips
- Always chill your patties. Chilling helps the raw shrimp patties to firm up, and let’s face it- we don’t want to risk the patties crumbling in the oil. I find 10 minutes in the freezer ample.
- Remember to have a portion of chopped shrimp. Chopped shrimp adds a lovely texture and bite to the otherwise homogenous patty.
- Don’t overprocess the ingredients, so there is some texture throughout. Once everything is roughly incorporated, it’s good to go.
Ways I change up the flavor
While delicious on their own, I’ve had a lot of fun trying out different herbs, spices, and seasonings.
- Use different herbs. Instead of only parsley, make the patties with a mixture of cilantro, oregano, and thyme.
- Omit the spice. If you really cannot tolerate even some mild heat, skip the chili. Instead, add some smoked paprika or finely diced sweet peppers.
- Sub out the Old Bay Seasoning for Cajun seasoning or Italian seasoning.
Storage instructions
To store. Leftover shrimp burgers store well in the refrigerator for up to 5 days. Place them in air-tight containers to retain maximum flavor.
To freeze. Seal the cooked and cooled shrimp patties in a freezer-safe ziplock bag or a shallow container and keep them in the freezer for up to six months.
Make the patties in advance. Once they are shaped, wrap them in parchment paper and place them in a ziplock bag. Keep frozen for up to 6 months. You can cook these from frozen, too; increase the cooking time by 3 minutes.
More easy shrimp recipes
Shrimp Burgers
Video
Ingredients
- 1 pound jumbo shrimp peeled and tails removed
- 2 red chilies de-seeded
- 1 teaspoon garlic powder
- 1 teaspoon old bay seasoning
- 4 green onions
- 1/4 cup parsley finely chopped
- 1/4 cup cornflour
- 1 large egg white
- 2 cups panko bread crumbs
- 1/4 cup oil to fry
Instructions
- Remove ¼ of the shrimp and chop them into fine pieces.
- Add the remaining shrimp can be added to a food processor, along with the chili, garlic powder, Old Bay seasoning, green onions, and fresh parsley. Blend until just combined.
- Transfer the mixture into a large bowl. Add the chopped shrimp, egg white and corn flour and mix until combined.
- Using your hands, shape the mixture into four patties. Add the panko bread crumbs into a bowl and dip the patties in it, ensuring all sides are well coated.
- Refrigerate the patties for 30 minutes to firm up.
- Add 1-2 inches of oil in a non-stick pan or skillet. Once hot, cook the shrimp burgers for 2-3 minutes on each side or until golden and crispy.
- Assemble the shrimp patties into burgers.
Notes
- Leftovers: Keep in the fridge for up to five days or in the freezer for up to 6 months.
Nutrition
Originally published July 2023
I have never before heard that you can make burgers from shrimp. It must be so healthy.
Any possibility you can low carb keto this recipe for us? ❤️🙏❤️😍
Me and my partner loved this recipe! We made the burgers over the weekend and found them to be so tender and flavoursome and liked that they packed a punch. We found they also pair great with grilled pineapple!
Oh wow grilled pineapple- what a great idea!
This look delicious. Will they come out the same if cooked in the air fryer? Thanks.
Yes 🙂
Just made these for the family and they are OBSESSED!!! So crispy.
Thanks, Margo!
These are my favorite shrimp burgers recipe ever! Truly crispy and delicious!
That’s what I like to hear!