Devour this crispy shrimp burger, layered with spicy wasabi mayo, fresh cabbage, and homemade tartar sauce between toasted brioche buns. With a crunchy coating and a tender center, enjoy seasoned shrimp in every bite of this delicious seafood burger.
Craving shrimp? Check out more delicious shrimp recipes like this Honey Garlic Shrimp with Aleppo Pepper, Five-Spice Coconut Shrimp, and Honey Walnut Shrimp.
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The shrimp burger is a delicious pescatarian alternative to beef burgers. With this recipe, you don’t have to worry about what to put on a shrimp burger because I’ve got you covered.
Add a smear of wasabi mayo, crisp cabbage, and a delightfully tangy tartar sauce and you have a flavorful burger that will have everyone begging for seconds.
Why This Recipe Works
- Very Little Filler – Many shrimp burger recipes include include binding ingredients in the mixture but with this recipe, you’re guaranteed to have hearty chunks of juicy shrimp in every mouthful.
- Great for Every Occasion – Throw some shrimp on the grill during your next summer cookout. But this also works from the comfort of your kitchen on a weeknight. They freeze well so save some for later and reheat for lunch.
- Customizable – There are plenty of opportunities to make these burgers your way. Switch up the patty seasoning, the shrimp burger sauce, or the toppings. Anything goes!
Tools You’ll Need
- Fish Spatula
- Tongs
- Small Dutch Oven
- Wire Rack
- 3 Shallow Bowls
- Cast Iron Skillet
- Fry thermometer
Shrimp Burger Ingredients
The ingredient list may seem a little lengthy but most of them are pantry staples. The sauces complement one another and enhance the overall taste of the seasoned burgers. Each element adds to the taste, texture, and presentation.
Shrimp Burger
- Large shrimp – The main ingredient of this recipe is ideal for burgers because they are easy to mold. Clean and chop shrimp before beginning.
- Scallion – Add finely chopped green onions for a slightly sweet, peppery taste.
- Garlic – Fresh garlic adds a deep, savory flavor.
- Ginger – This spice adds a warm kick that highlight the five spice powder and sesame oil used.
- Sesame oil – Using oil makes it easier to combine the ingredients. It also imparts a toasted, nutty taste that I love.
- Seasoning – I season the mixture with Diamond Crystal kosher salt, white pepper, five spice powder.
- Potato starch – Use this as a thickening agent and what binds the burger.
Dredge
Before frying the patties, coat them in seasoned flour, then beaten eggs, followed by panko breadcrumbs for a crunchy finish.
- All-purpose flour
- Seasoning – Season with kosher salt, five spice powder, and garlic powder.
- Panko breadcrumbs
- Egg – beaten
Tartar Sauce
- Kewpie mayo – This egg-yolk based Japanese mayo tastes richer than regular mayonnaise.
- Fresh herbs – Use fresh chives and dill.
- Cornichon – These finely chopped tart and briny pickles add a welcome crunch to the sauce.
- Lemon juice – Add for a brighter taste.
- Dijon mustard – This adds a slight sharp flavor.
Wasabi Mayo
This is a creamy, milder-tasting version of wasabi.
- Kewpie
- Wasabi paste
- Clove garlic – grated
Burger
- Green cabbage – finely shredded
- Brioche buns – toasted
How To Make a Shrimp Burger
Form your patties ahead of time because they need an hour to form in the fridge. Get ready for the best shrimp burger recipe!
- Make shrimp patties. Add all shrimp ingredients to a bowl and mix to combine well. Leave to marinate for 15 minutes, then divide into four patties. Transfer to a parchment paper-lined baking sheet. Place in the refrigerator for 1 hour.
2. Make the sauces. While waiting on the patties, prepare both sauces. Set aside.
3. Prepare dredge and preheat frying oil. Just before frying, prepare three bowls for dredging. First bowl containing flour, salt, garlic powder, and five spice powder. Second bowl with beaten egg, and third bowl containing panko breadcrumbs. Place enough oil in a cast iron skillet for a depth of 1½ inches. Heat oil over medium heat until temperature reaches 350°F.
4. Dredge shrimp patties in flour, beaten egg, and finally panko breadcrumbs, removing excess with each dip. Fry in batches of two for about 5-6½ minutes or until golden brown and internal temp reaches 145°F, flipping halfway through. Transfer to a wire rack and sprinkle with salt.
5. Toast buns then layer the bottom bun with wasabi mayo, followed by shrimp burger, cabbage, and a generous serving of tartar sauce. Serve and enjoy!
Tips and Tricks
- Do not skip the chilling process for the shrimp patties. If you form the patties then immediately try to cook them, your burgers will fall apart.
- You can use frozen shrimp for this recipe. Just make sure it is completely defrosted before you begin.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to maintain their crispiness.
- You can freeze shrimp burgers, cooked or uncooked. Store patties in an airtight container in the freezer for up to 3 months. To defrost them, set them in the fridge overnight. Then you can reheat or cook them.
Variations
- Toppings – Swap any of the additions in this recipe for any of the following ingredients: sliced avocado, tomatoes, lettuce, coleslaw, or your favorite cheese.
- Sauce – You can swap the homemade sauces for storebought. Try aioli or sweet chili sauce.
- Seasoning – Try cajun seasoning, Old Bay seasoning, or cayenne pepper.
Frequently Asked Questions
What is a shrimp burger made of?
Homemade shrimp burgers are made with large peeled and deveined chopped shrimp, herbs, garlic, ginger, oil, seasoning, potato starch, seasoned flour, and one beaten egg.
What is in Trader Joe’s shrimp burger?
Trader Joe’s frozen shrimp burgers are made with shrimp, pollock, rice flour, sunflower oil, garlic powder, dried basil, salt, and black pepper.
How do you cook frozen shrimp patties?
Defrost the patties in the fridge overnight and then proceed to fry them in batches of two for about 5-6½ minutes or until golden brown. Flip halfway through then transfer to a wire rack and sprinkle with salt. From there, assemble each shrimp burger. Enjoy!
Looking for More Sandwich Recipes
- Crispy Fish Sandwich
- Japanese Egg Sandwich with Yuzu Kosho
- Easy Tuna Sandwich Recipe
- Croque Monsieur Recipe
Loving this Shrimp Burger Recipe?
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Crispy Shrimp Burger
Equipment
- Fish Spatula
- Tongs
- Small Dutch Oven
- Wire Rack
- 3 Shallow Bowls
- Cast Iron Skillet
- Fry thermometer
Ingredients
Shrimp Burger
- 20 ounces large shrimp, cleaned and chopped
- ¼ cup scallion, finely chopped
- 3 large garlic, grated
- ½ teaspoon ginger, grated
- 1½ teaspoons sesame oil
- ½ teaspoon kosher salt, Diamond Crystal
- ¼ teaspoon white pepper
- ½ teaspoon five spice powder
- 2½ teaspoons potato starch
Dredge
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon five spice powder
- ½ teaspoon garlic powder
- 1¼ cups panko breadcrumbs
- 1 large egg, beaten
Tartar Sauce
- ¾ cup kewpie mayo
- 3½ tablespoons chives, finely chopped
- 2 tablespoons dill, finely chopped
- 1 tablespoon cornichon, finely chopped
- 1½ teaspoons lemon juice
- 2 teaspoons dijon mustard
Wasabi Mayo
- ⅓ cup kewpie
- 1 tablespoon wasabi paste
- 1 clove garlic, grated
Burger
- 2 cups green cabbage, finely shredded
- 4 brioche buns, toasted
Instructions
Shrimp Burger
- Make shrimp patties. Add all shrimp ingredients to a bowl and mix to combine well. Leave to marinate for 15 minutes, then divide into four patties. Transfer to a parchment paper-lined baking sheet. Place in the refrigerator for 1 hour.
- Make the sauces. While waiting on the patties, prepare both sauces. Set aside.
- Prepare dredge and preheat frying oil. Just before frying, prepare three bowls for dredging. First bowl containing flour, salt, garlic powder, and five spice powder. Second bowl with beaten egg, and third bowl containing panko breadcrumbs.Place enough oil in a cast iron skillet for a depth of 1½ inches. Heat oil over medium heat until temperature reaches 350°F.
- Dredge shrimp patties in flour, beaten egg, and finally panko breadcrumbs, removing excess with each dip. Fry in batches of two for about 5-6½ minutes or until golden brown and internal temp reaches 145°F, flipping halfway through. Transfer to a wire rack and sprinkle with salt
- Toast buns then layer the bottom bun with wasabi mayo, followed by shrimp burger, cabbage, and a generous serving of tartar sauce. Serve and enjoy!
