Shrimp Burgers


5 from 5 votes
Jump to RecipeJump to Video

This post may contain affiliate links. See my disclosure policy.

These easy shrimp burgers are beautifully crispy on the outside and juicy on the inside! Ready in minutes, oven and air fryer options included.

Looking for more tasty seafood recipes? Try my grilled Mahi Mahi, baked sockeye salmon, blackened shrimp, and seafood soup next.

crispy shrimp burgers.

As much as I love a good meaty burger, it’s the seafood-based ones that steal the show. My crispy shrimp burger recipe is a popular dinner in my house and super easy to whip up. The shrimp patties also freeze SO well, so there’s no excuse not to have them on hand.

Table of Contents
  1. Why I love this recipe
  2. Ingredients Needed
  3. How to make shrimp burgers
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. Storage instructions
  7. More tasty burgers you’ll love
  8. Shrimp Burgers (Recipe Card)

Why I love this recipe

  • Perfect flavor and texture. Crunchy and crispy seafood is a dream and this recipe delivers 100% on it. It’s also seasoned well, but still allows the natural sweetness of the shrimp shine.
  • Easy. These burgers are effortless, but look a million bucks! All you need is a food processor and skillet to whip them up.
  • Make ahead. As mentioned earlier, once you shape your patties, you can easily store them or freeze them until later use. They are also great for meal prepping!
  • Multiple cooking methods. I like to fry the burgers, but I’ve included tested ways to use them in the oven and air fryer.
juicy and crispy shrimp burgers.

Ingredients Needed

  • Shrimp. Opt for jumbo or large shrimp, as 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.
  • Garlic powder. I prefer dried garlic over fresh ones to keep the filling moist and juicy (instead of 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!
  • 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the patty mix. Separate ¼ quantity of 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.

how to make shrimp burgers.

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.

how to make shrimp burgers.

Step 3- Pan fry the patties in hot oil for 2-3 minutes per side, or until golden brown.

frying shrimp burgers.

Step 4- Assemble and serve. Assemble the burger with your favorite toppings and cheese, and serve immediately!

fried shrimp burgers.

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 cuts 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 180C/350F.

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 to be ample time.
  • 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.
  • 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.
  • 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, just increase the cooking time by 3 minutes.

Storage instructions

To store. Leftover shrimp burgers 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. 

shrimp burger.

More tasty burgers you’ll love

shrimp burger recipe.

Shrimp Burgers

5 from 5 votes
These easy shrimp burgers are beautifully crispy on the outside and juicy on the inside! Ready in minutes, oven and air fryer options included. Watch the video below to see how I make it in my kitchen!
Servings: 4 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes



  • 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


  • 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.


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. 


Serving: 1servingCalories: 252kcalCarbohydrates: 14gProtein: 21gFat: 10gSodium: 882mgPotassium: 339mgFiber: 2gSugar: 3gVitamin A: 867IUVitamin C: 40mgCalcium: 139mgIron: 3mgNET CARBS: 12g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published July 2023, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

5 from 5 votes (1 rating without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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!