Crispy on the outside and juicy on the inside, these shrimp burgers are a fun way to mix up burger night. Filled with ginger and garlic, topped with a spicy sriracha sauce, and a quick coleslaw, these grilled shrimp burgers are the perfect addition to any summer BBQ.
While shrimp might not be the first thing that comes to mind when you think of burgers, you can make a burger out of pretty much any source of protein. Not only is shrimp a great source of lean protein but its texture is ideal for forming patties and its relatively neutral taste makes it a very versatile vehicle for flavor.
How to Make Shrimp Burgers
- Prepare the shrimp. Ensure that the shrimp are thawed, peeled, and deveined before adding them to the burgers.
- Prepare the burger meat. Add the prepared shrimp and seasonings to a food processor and pulse until roughly chopped.
- Add breadcrumbs. While optional, breadcrumbs help to bind the burger mixture and add a bit more moisture to the shrimp burgers.
- Form the patties. Once the shrimp mixture is prepared, shape it into burger patties.
- Grill. Add burgers to a grill, or grill pan, and cook until golden brown on both sides.
- Layer with toppings. Once grilled, the shrimp burgers can be added to a bun and layered with sriracha mayo and coleslaw or toppings of your choice.
What to Serve with Shrimp Burgers
Like any good burger, shrimp burgers pair particularly well with crispy oven fries, coleslaw, or a simple green salad. If you’d prefer a lighter or lower-calorie dish, simply serve the grilled burger patties on the green salad of your choice with a small amount of dressing.
If you don’t have a grill or a grill pan, these burgers can also be cooked in a frying pan or cast-iron skillet or easily baked in the oven. Regardless of what cooking method you choose, these shrimp burgers are perfect for an easy weeknight meal, weekend lunch, or holiday BBQ, and are tasty enough to (hopefully) even attract those who claim to not like seafood.
More Healthy Burger Recipes:
Take your burger game to the next level with these homemade shrimp burgers! Not only are they packed full of flavor but they are easy to make, perfect for a healthy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 burgers 1x
- Category: Main
- Method: Grilled
- Cuisine: American
- 1 pound shrimp, raw, thawed
- 2 garlic cloves, sliced
- 1-inch ginger root, peeled and sliced
- 1 red chilli pepper, small, seeded
- 1 green onion, finely chopped
- ¼ cup cilantro, finely chopped
- 3 tablespoons breadcrumbs
- ¼ teaspoon salt
- 4 burger buns
- ¼ cup mayonnaise
- 2 teaspoons sriracha
- 1 cup cabbage, shredded
- ¼ cup carrot, shredded
- ¼ cup cilantro, finely chopped
- ½ tablespoon rice vinegar
- 1 pinch salt
- Black pepper
- Place thawed shrimp on a cutting board or plate and pat dry using a paper towel to remove as much excess water as possible.
- In a food processor, combine the garlic, ginger, and red chilli and pulse until finely chopped, scraping down the sides as needed.
- Add ½ of the shrimp to the food processor and pulse again until the shrimp is finely chopped.
- Add remaining shrimp, green onion, cilantro, breadcrumbs, and salt and pulse a few times until broken down and pasty. Be careful not to over blend it, you still want some chunks of shrimp in there.
- Once blended, shape mixture into 4 equal-sized burger patties.
- Heat a grill or grill pan to medium-high heat. Brush the grill with a little bit of oil, add patties to the grill and cook for 4-5 minutes, flip and cook for an additional 3-4 minutes until cooked through. When the shrimp burgers are almost done, toast the buns on the grill or under the oven broiler on medium heat.
- While the burgers are cooking, add the mayonnaise and sriracha to a small bowl and stir until well combined. Set aside.
- In a medium bowl, add shredded cabbage, shredded carrots and cilantro, drizzle with rice wine vinegar, add a pinch of salt, and black pepper, and toss to combine. Set aside.
- Once cooked, remove shrimp patties from the grill and assemble the burgers; add sriracha mayo to the bottom bun, add shrimp pattie to a bun, top with more sriracha mayo, a handful of the cabbage mixture, and the top bun.
- Serve the burgers immediately; any leftover patties can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months.
- Serving Size: 1 burger
- Calories: 338 Calories
- Sugar: 6 grams
- Fat: 13 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 28 grams
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