Shrimp Burger: succulent pan-fried shrimp patties accompanied by a zesty Creole sauce/ Cuisine / Made by burgerdesire

Whenever fresh shrimp is in season, I spend money on it, but for evening dinners all year long, I buy frozen shrimp. I use shrimp a lot as an ingredient. Though there are many ways to cook this traditional seafood dish, I’m most eager to try it as a burger right now. With a few quick pulses in the food processor, I can combine shrimp, aromatics, and Creole spice to form a juicy patty that I can pan-fry for dinner.

Burger Night Is Totally New with Shrimp Burgers
It makes sense to exercise caution when it comes to cooking because shrimp and other shellfish have distinct textures, looks, smells, and flavors. Serving new dishes in a familiar way has been a terrific method for me to introduce them to my family. It’s a little adjustment to replace shrimp with beef or turkey patties if burger night is a weekly tradition in your home, as it is in mine.

What Comes Into a Shrimp Burger?
Peel and devein shrimp before using them in shrimp burgers. Although the size of the shrimp is irrelevant for this dish, choose for peeled and deveined shrimp to reduce preparation time. Additionally, select the freshest shrimp you can find—keep in mind that this frequently entails opening the freezer case. Add-ons of any kind can complete your shopping list for shrimp burgers. Shallot, bell pepper, garlic, parsley, lemon, Creole spice, egg, and breadcrumbs are needed for this recipe.

With shrimp burgers, what should I serve them?
For these burgers, keep the amount of fresh toppings to a minimum so that the tastes of spice and sweetness are highlighted. Here, you’ll top buttered buns with crunchy lettuce and sliced tomatoes after spreading them with a zesty, spicy mayo.

As for sides, you can’t go wrong serving them with classic sides everyone can get excited about.

  • Steak fries
  • Broccoli slaw
  • Classic creamy coleslaw
  • Kettle fried potato chips
  • Southern-style hushpuppies

Shrimp Burger Recipe


  • 1 small shallot
  • 1/2 small green or red bell pepper
  • 1 large clove garlic
  • 10 sprigs fresh parsley
  • 1 1/2 teaspoons Creole seasoning, such as Zataran’s or Tony Chachere’s, divided
  • 1 pound peeled and deveined uncooked shrimp
  • 1 small lemon
  • 1 large egg
  • 1/2 cup fine, dry breadcrumbs
  • 2 tablespoons unsalted butter
  • 1/4 cup mayonnaise
  • 1 medium tomato
  • 4 hamburger buns
  • 2 tablespoons vegetable oil
  • 4 leaves butter or romaine lettuce


  1. Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Cut 1 small shallot into quarters. Cut 1/2 small green or red bell pepper into 8 pieces. Quarter 1 large garlic clove. Pick the leaves from 10 fresh parsley sprigs.
  2. Add 1 teaspoon of the Creole seasoning and pulse until coarsely chopped, about 4 (1-second) pulses. Scrape down the sides of the bowl with a spatula.
  3. Cut 1 pound peeled and deveined shrimp into 1-inch pieces, add to the food processor, and pulse until coarsely chopped, 4 to 5 (1-second) pulses, scraping down the sides of the bowl as needed. (Alternatively, finely chop all the ingredients by hand until no larger than 1/4-inch pieces remain.) Transfer to a large bowl.
  4. Juice 1/2 small lemon until you have 1 tablespoon plus 2 teaspoons. Add 1 tablespoon of the lemon juice to the bowl with the shrimp (reserve the remaining for the sauce). Add 1 large egg and 1/2 cup fine, dry breadcrumbs. Mix with a spatula until combined.
  5. Divide the mixture into 4 portions and shape each into a 3 1/2-inch wide patty (about 5 ounces each). Arrange in a single layer on a plate or parchment-lined baking sheet and refrigerate for at least 30 minutes and up to 24 hours.
  6. Meanwhile, let 2 tablespoons unsalted butter sit at room temperature to soften. Make the seasoned mayonnaise: Place 1/4 cup mayonnaise, the remaining 1/2 teaspoon Creole seasoning, and the reserved 2 teaspoons lemon juice in a small bowl and stir to combine. Refrigerate until ready to serve. Cut 4 slices crosswise from 1 medium tomato.
  7. When the patties are ready, split and butter the cut sides of 4 hamburger buns with the softened butter. Heat a 12-inch cast iron or nonstick skillet over medium heat. Place half of the buns cut-side down in the pan and cook until lightly toasted, 3 to 4 minutes. Transfer to a plate or cutting board and repeat toasting the remaining buns.
  8. Add 2 tablespoons vegetable oil to the pan. Reduce the heat to medium low. Add the patties and cook until golden brown on the bottoms, 4 to 5 minutes. Flip the patties and cook until cooked through, firm, and the centers register at least 120ºF on an instant-read thermometer, 3 to 4 minutes more. Remove the pan from the heat.
  9. Assemble the burgers: Spread each toasted bun half with a thin layer of the seasoned mayonnaise. Place a shrimp patty on each bottom bun. Top each patty with a slice of tomato, a butter or romaine lettuce leaf, and the top bun.


Make ahead: The patties can be prepared up to 24 hours in advance and refrigerated in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Saltine cracker variation: Saltine crackers can be substituted for the breadcrumbs. Before preparing the shrimp burgers, add 15 saltines (about 1 1/2 ounces) to the bowl of a food processor fitted with the blade attachment. Process to fine crumbs, about 1 minute.

Salt-free Cajun or Creole seasoning: If using a salt-free Cajun or Creole seasoning, add 1 teaspoon kosher salt to the shrimp burger mixture.

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