This post may contain affiliate links. See my disclosure policy.
Generously seasoned with onions, old bay seasoning, and red chilies, these delicious shrimp burgers are beautifully crispy on the outside and juicy on the inside. Baked, grilled, or fried!
Whether it is an indulgent takeout at the end of the day or a healthy one made at home, I love burgers! At least one of my weeknight meals constitutes a burger.
Sometimes I stick to the classic hamburger or chicken burger. Other times I whip up a plant or turkey burger.
And while readymade burger patties are our go-to choice, making your patties at home is a fun experience! If you don’t know where to begin, start with this smashing shrimp burger recipe.
Table of Contents
- Why you’ll love these crispy shrimp burgers
- Ingredients Needed
- How to make the juiciest shrimp burgers
- What to serve with shrimp burgers?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More shrimp recipes to try:
- Frequently asked questions
- Shrimp Burgers (Recipe Card)
Why you’ll love these crispy shrimp burgers
- Filling. Because shrimp are so rich in proteins, you’ll be full for a long time after enjoying these ravishing burgers.
- Super tasty. Crunchy and crispy seafood is a dream (hello, fried octopus and calamari), and this recipe delivers 100% on it. The generous seasoning of garlic, old bay, parsley, chilies, and onions complements the sweet shrimp flavor beautifully.
- Easy. These burgers are effortless, but look a million bucks! If you know your way around a food processor and pan-frying, you can nail this recipe in the first go!
- Make ahead. Once you make shape your patties, you can easily store them or freeze them until later use.
Love burgers? Try our wagyu or lamb burger!
Ingredients Needed
I wasn’t overselling the simplicity of this recipe. You need only ten ingredients to make these tasty shrimp burgers, most of which you’ll easily find in your kitchen. Here’s what you’ll need:
- Shrimp. Look for large peeled shrimp.
- Red chilies. Don’t be afraid to use red chilies. Remove the seeds before use, leaving you with a singing chili flavor.
- Garlic powder. It helps to season the patty. You can also substitute it with fresh crushed garlic.
- Old bay seasoning. With this simple, ready-to-use seasoning, you won’t need added salt or pepper.
- Green onions. Green onions lend a subtle onion flavor to the burger.
- Parsley. I just love the fresh parsley taste in my burger.
- Corn flour. To bind.
- Egg white. You don’t need the rich and silky egg yolks. Just some egg whites to help bind the mixture as it cooks.
- Panko bread crumbs. For the extra crunch! However, if you have regular or low-carb bread crumbs, you can still use them.
- Oil. To pan-fry the patties.
To assemble.
- Lettuce. Any crunchy lettuce, like iceberg or romaine, will work.
- Tomatoes. Choose big heirloom tomatoes to assemble the burger.
- Cheese. Add your favorite burger cheese like cheddar, or make it dairy-free and use a plant-based alternative.
- Brioche buns. I love a soft, rich brioche bun that leans on a sweeter side.
- Sauce. Use a caramelized onion-mayo sauce or this all-time favorite Big Mac sauce.
How to make the juiciest shrimp burgers
With minimal prep time, this shrimp burger recipe will soon become one of your kitchen regulars. Here’s what you need to do:
Step 1- Combine ingredients
Separate ¼ quantity of total shrimp and chop it finely. Blitz the remaining shrimp with parsley, garlic powder, green onions, old bay seasoning, and chili in a food processor until smooth.
Step 2- Shape the patties
Add egg white, cornflour, and chopped shrimp to the smooth mixture and mix until homogenous. Shape the mix into patties and cover them with panko breadcrumbs.
Step 3- Pan fry the patties
Chill the shrimp patties in the refrigerator for 30 minutes, then shallow fry them in hot oil in a skillet or non-stick pan. Cook for 2-3 minutes per side until golden.
Step 4- Assemble and serve
Assemble the burger with your favorite toppings and cheese, and serve immediately!
What to serve with shrimp burgers?
I love plating it up next to a basketful of zucchini fries, onion rings, and a side of delicious dipping sauce.
And while shrimp burgers are a complete meal, I often serve them with creamy coleslaw and crispy veggie or kale chips.
Tips to make the best recipe
- Always chill your patties. Chilling helps the raw shrimp patties to firm up. Skipping this step may result in difficult-to-handle fragile cakes.
- 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 shrimp. I highly recommend not over-blending your mixture to enjoy a juicy and not rubbery patty texture.
Flavor variations
- Make a lettuce wrap. Instead of making a burger with buns, wrap it in a large lettuce leaf, drizzle with sauce, add your favorite toppings, and serve (like we do with chicken lettuce wraps).
- Use paprika. If you cannot tolerate the spice level of red chilies, feel free to use smoked paprika instead.
- Add more herbs. Instead of only parsley, use a mixture of cilantro, oregano, and thyme to make the patties.
- Use a different seasoning. Instead of old bay seasoning, use Cajun or Italian seasoning to make the patties.
- Make a salad. Another unique way to enjoy these patties is to serve them on a spicy egg salad.
Storage instructions
To store. Cooked shrimp cakes store well in the refrigerator for 3-5 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.
To reheat. Cook the frozen patties in an air-fryer, microwave, pan, grill, or iron skillet.
Recommended tools to make this recipe
- Food processor. It just makes working in the kitchen 1000 times easier.
- Non-stick pan. Frying, roasting, or searing, a non-stick pan is a must-have.
- Grill. If you’d like your burgers grilled.
More shrimp recipes to try:
Frequently asked questions
Konjac is an excellent shrimp substitute. Use it to make your plant-based shrimp burger.
Thaw the shrimp in cold water and use it as indicated. It works just as well!
Unfortunately, panko breadcrumbs are full of gluten, so swap it out for gluten-free panko and these burgers will be suitable for celiacs.
Sure, you can! Oil the patties and place them in a lightly greased air fryer. Bake for 12-15 minutes in the air-fryer preheated at 180C/350F.
Shrimp Burgers
Ingredients
- 1 lb 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 smooth.
- 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.
- If desired, refrigerate the patties for 30 minutes.
- 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.
