Name: Shrimp Burger Recipe: Crispy, Juicy, Seafood Perfection
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb raw shrimp (chopped); ½ cup panko breadcrumbs; ¼ cup diced bell pepper; ¼ cup green onion; 1 egg; 2 tbsp mayonnaise; Lemon juice (Old Bay, Dijon); Oil for frying; Remoulade: mayo (mustard, hot sauce)

Introduction

Table of Contents

Shrimp Burgers are the ultimate seafood twist on the classic: plump, seasoned shrimp patties with a golden panko crust, juicy inside and crispy outside, piled high with creamy slaw and spicy remoulade. Better than crab cakes, easier than grilling shrimp—this is the burger that makes everyone forget beef exists. Presented on a toasted brioche bun with lettuce, tomato, and pickles, optionally garnished with lemon wedges, these Shrimp Burgers offer vibrant pink-orange patties and pure summer-on-a-bun vibes that disappear faster than you can fry the next batch.

Ingredients

For the Shrimp Burgers (makes 4 large patties): • 1 lb raw shrimp, peeled and deveined (fresh or thawed)
• ½ cup panko breadcrumbs
• ¼ cup finely diced red bell pepper
• ¼ cup finely chopped green onion
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp cayenne (optional heat)
• Oil for frying (neutral, high smoke point)

For the Spicy Remoulade: • ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp capers, chopped
• 1 tsp pickle relish
• ½ tsp garlic powder

Serving: • 4 brioche buns, toasted
• Lettuce, tomato slices, pickles
• Optional: coleslaw or avocado

Step-by-Step Process

Prep the shrimp
Pat shrimp completely dry with paper towels. Roughly chop half the shrimp into small chunks (for texture); leave the other half larger or pulse briefly in food processor (don’t puree—want bite).
Mix the patty mixture
In a large bowl, combine chopped shrimp, panko, bell pepper, green onion, egg, mayonnaise, lemon juice, Old Bay, Dijon, garlic powder, salt, pepper, and cayenne. Gently fold until just combined—overmixing makes tough burgers.
Form patties
Divide the mixture into 4 equal portions. Shape into ¾-inch thick patties slightly larger than buns (they shrink). Place on parchment-lined tray.
Chill
Refrigerate patties 30 minutes (up to 4 hours)—helps them hold together.
Make remoulade
Whisk all sauce ingredients. Taste—adjust heat or tang. Refrigerate until ready.
Cook the burgers
Heat ¼ inch of oil in a large skillet over medium-high heat until shimmering (350–375°F). Cook patties 3–4 minutes per side until deep golden and internal 145°F. Drain on a wire rack.
Assemble & serve
Spread remoulade on toasted buns. Add lettuce, shrimp patty, tomato, and pickles. Top with extra sauce.

Tips for Juiciest Shrimp Burgers

• Pat shrimp dry—moisture prevents crisp
• Chunky texture—don’t over-process
• Chill patties—hold shape better
• Medium-high heat—crisp outside, juicy inside
• Don’t press down while cooking—juices escape
• Double breading optional—dip in egg + panko for extra crunch

Variations and Customization

• Spicy Cajun: add Cajun seasoning + jalapeño
• Asian Twist: ginger, soy, sesame oil + sriracha mayo
• Light Version: pan-sear with minimal oil or air fry at 400°F, 10–12 min
• Shrimp & Crab: half shrimp, half crab
• Gluten-Free: GF panko
• Mini Sliders: smaller patties for parties

Storage and Serving Tips

• Best fresh—peak crisp and juice
• Reheat 375°F air fryer or oven 5–7 minutes
• Fridge cooked patties up to 3 days
• Freeze uncooked patties up to 2 months—cook from frozen +3 minutes
• Quick refresh: warm patty + fresh bun/toppings
• Serve with sweet potato fries or coleslaw

Nutritional Information

Based on 4 burgers:
• Calories: 480 kcal
• Protein: 32g
• Total Fat: 28g (Saturated 6g)
• Carbohydrates: 28g

FAQ

1. Can I grill them?
Yes—oil patties well, medium heat, 3–4 min per side.

2. My patties fell apart—what happened?
The shrimp were too wet or didn’t chill. Dry better + chill next time.

3. Frozen shrimp ok?
Yes—thaw fully and pat very dry.

4. Baked version?
400°F 12–15 min, flip halfway, spray with oil.

5. Best bun?
Toasted brioche—soft but holds up.

Conclusion

These Shrimp Burgers are pure seafood bliss—crispy-coated, juicy, and so flavorful you’ll wonder why you ever made beef. One bite with that spicy remoulade and suddenly summer dinner feels like a beach vacation, game day feels gourmet, and everyone’s asking, “These are shrimp?!” Make a double batch, freeze extras, and you’re always 20 minutes away from the burger that makes meat-lovers convert, and seafood fans cheer.