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Shrimp Burger: Lunch & light meals — Sandwiches recipe | AfoodrinkSandwiches

Shrimp Burger

These pan-seared shrimp burgers are juicy, bright, and easy to make without a deep fryer. A quick lemon mayo and crisp toppings keep them fresh enough for lunch but satisfying enough for dinner.

Total time
28 min
Yield
4 burgers
Difficulty
Easy

Prep 20mCook 8mAmericanSandwiches

A shrimp burger is a good middle ground between a seafood cake and a classic burger. The patty is made with chopped raw shrimp, a little egg, panko, herbs, and seasoning, then cooked in a skillet until lightly browned.

The trick is texture. Some of the shrimp gets chopped very finely so it acts like a binder, while the rest stays in small pieces for a springy, juicy bite.

Serve these on toasted buns with lemon mayo, lettuce, tomato, and pickles. They are quick enough for a weeknight and feel special without asking much from the cook.

01What you'll need

Ingredients

20 items · 4 burgers

  • 1 pound raw peeled and deveined shrimp, tails removed, patted very dry
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 2 scallions, thinly sliced
  • 2 tablespoons mayonnaise, for the patties
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, finely grated or minced
  • 1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or sweet paprika
  • 1 tablespoon olive oil, for cooking
  • 1/4 cup mayonnaise, for the sauce
  • 1 tablespoon fresh lemon juice, for the sauce
  • 1 teaspoon hot sauce, or more to taste
  • 4 hamburger buns, split
  • 1 cup shredded lettuce or cabbage
  • 1 medium tomato, sliced
  • 1/2 cup dill pickle chips

02How to make it

Step-by-step

  1. 1. Chop the shrimp

    Put one-third of the shrimp on a cutting board and chop it very finely until it looks sticky and almost paste-like. Chop the remaining shrimp into small 1/4-inch pieces. You can also pulse the shrimp in a food processor, but stop before it becomes smooth.

  2. 2. Mix the patty base

    In a medium bowl, combine the finely chopped shrimp, chunkier shrimp, egg, panko, scallions, 2 tablespoons mayonnaise, Dijon, lemon zest, lemon juice, garlic, salt, pepper, and paprika. Stir gently until the mixture looks evenly combined. It should be moist but shapeable.

  3. 3. Shape and chill

    Divide the mixture into 4 equal portions. Shape each portion into a patty about 3/4 inch thick. Set the patties on a plate or parchment-lined tray and chill for 10 minutes. This short rest helps the breadcrumbs hydrate and makes the burgers easier to cook.

  4. 4. Make the lemon mayo

    In a small bowl, stir together the 1/4 cup mayonnaise, 1 tablespoon lemon juice, and hot sauce. Taste and add a little more hot sauce if you want more heat. Keep it cold until serving.

  5. 5. Toast the buns

    Toast the split buns in a dry skillet, toaster oven, or under the broiler until lightly golden. Set out the lettuce, tomato, and pickles so the burgers can be assembled as soon as the patties are cooked.

  6. 6. Cook the patties

    Heat the olive oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the shrimp patties and cook for 3 to 4 minutes per side, until browned outside and opaque in the center. The safe internal temperature for shrimp is 145°F.

  7. 7. Assemble the burgers

    Spread lemon mayo on the cut sides of each bun. Add lettuce, a shrimp patty, tomato slices, and pickles. Close the burgers gently so the patties stay intact.

  8. 8. Serve right away

    Serve the shrimp burgers while the patties are hot and the buns are still crisp. Add extra lemon wedges or hot sauce at the table if you like.

03From our kitchen

Cook's tips

  • Make-ahead: Shape the uncooked patties up to 8 hours ahead. Cover and refrigerate. Do not leave raw shrimp patties at room temperature.
  • Storage: Refrigerate cooked patties in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat until warmed through. The texture is best on the day they are cooked.
  • Freezing: Freeze uncooked patties on a parchment-lined tray until firm, then wrap well and freeze for up to 1 month. Thaw overnight in the refrigerator before cooking.
  • No food processor: Use a sharp knife. Finely chop about one-third of the shrimp until sticky, then roughly chop the rest. The fine portion helps the burger hold together.
  • Frozen shrimp works: Thaw it fully in the refrigerator, then pat it very dry with paper towels. Extra moisture can make the patties loose.
  • Swap the bun: Serve the patties in lettuce cups, over slaw, or on toasted English muffins. For gluten-free burgers, use gluten-free panko and gluten-free buns.

Cook's note

Nutrition is calculated per burger using USDA-style values for untreated raw shrimp, regular mayonnaise, standard hamburger buns, vegetables, and pickles. Exact numbers will vary with bun size, shrimp brand, and sodium level in the shrimp and pickles.

04Frequently asked

Questions & answers

Can I make shrimp burgers with cooked shrimp?

Raw shrimp is strongly recommended. It becomes sticky when chopped, which helps bind the patty. Cooked shrimp is already firm, so the burgers can turn rubbery and may fall apart.

How do I keep shrimp burgers from falling apart?

Pat the shrimp dry, chop part of it very finely, and chill the shaped patties before cooking. Also avoid flipping too early. Let the first side brown for 3 to 4 minutes so a crust forms.

Can I grill these shrimp burgers?

Yes, but they are more delicate than beef burgers. Chill the patties well, oil the grates, and use medium heat. A grill basket or flat griddle on the grill makes flipping easier.

How do I know when the shrimp patties are done?

They should be opaque all the way through and lightly browned on both sides. For the most accurate check, use an instant-read thermometer. Shrimp is safe at 145°F.

What can I use instead of panko?

Plain dry breadcrumbs work, though the texture will be a little denser. Crushed saltine crackers can also work. If using salted crackers, reduce the added salt slightly.

05Per serving

Nutrition facts

Nutrition Facts

4 burgers

Amount per serving

Calories470

% Daily Value*

Total Fat23 g
29%
Saturated Fat4 g
20%
Cholesterol238 mg
79%
Sodium942 mg
41%
Total Carbohydrate35 g
13%
Dietary Fiber2 g
7%
Total Sugars6 g
Protein30 g
60%
Vitamin D0.3 mcg
2%
Calcium185 mg
14%
Iron3.3 mg
18%
Potassium526 mg
11%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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