Fried Shrimp Burger
This shrimp burger recipe is basically ground shrimp with spices and a bit of panko breadcrumb to make half pound burgers. Breaded and pan fried. Placed on a toasted brioche bun with chipotle mayo, lettuce and tomato. They are a little delicate before going in the oil, so there is some technique involved. Will make 4 burgers out of 2 lbs of shrimp. Great for lunch or dinner.
What You Need To Make Shrimp Burgers
| Ingredient | Notes |
|---|---|
| Large raw shrimp | Peeled, deveined and no tail. Will yield 4 burgers at half a pound each. |
| Panko breadcrumbs | Some mixed into the burger, some used as an outer coating. |
| Eggs | One will be mixed into the burger and 2 will be beaten to use for coating. |
| Green onion, garlic and parsley | Fresh flavor in the patty. |
| Smoked paprika, onion powder and lemon pepper | Lemon pepper was my addition. |
| Lemon zest | Brightens the shrimp. |
| Salt and pepper | To taste. |
| Hot sauce | If desired, mix some into the burger. |
| All purpose flour | Use for coating the burgers. |
| Oil for frying | About 2 inches in a shallow pan. |
| Brioche buns | Toasted. |
| Chipotle mayo, lettuce and tomato | For building the burger. |
Recipe card at the bottom for measurements.
Chop Not Blend
Place the shrimp in a food processor and pulse until chopped. You don’t want to puree the shrimp. You want some texture in the burger.
How I Made This Shrimp Burger Recipe
Remove the shells from the shrimp. Devein and remove tails. Place in a food processor and pulse until chopped.
Add your shrimp to a bowl. Add the panko, egg, green onion, garlic, paprika, onion powder, salt, pepper, lemon pepper, lemon zest, parsley and hot sauce. Combine well.
Moisten your glove or hand with water so the mixture doesn’t stick to you. Divide the mixture into 4 equal parts and form into balls.
Take a piece of parchment paper and place your ball on top. Top with another piece of parchment and use your burger press. By having parchment paper on each side of the burger press it won’t stick.
Have 3 bowls ready for flour, egg and panko. Remove one side of the parchment paper from the burger and dust with flour. Dip in egg and press into your panko. They will be soft, so handle with care. Reshape if necessary.
Fill your frying pan with about 2 inches of oil. Using a large spatula, carefully lower your burger into the hot oil. Do not drop it in the oil.
Cook for about 2 minutes until the bottom is golden brown. Spoon some oil on top of the burger to help it cook through. Flip and cook the other side for about 2 minutes.
They are pretty thick, so you want to check the internal temp before removing. Temp should read 145 degrees. If your breading is browned but the inside hasn’t reached temp, lower your heat and continue to fry.
Toast your buns. Spread chipotle mayo on the bottom bun. Add lettuce and tomato. Place your burger on top. Add more chipotle mayo and top with your other bun.
See the recipe card for the full shrimp burger recipe details.
Some Tips When Working With Soft Burgers
There are a few tips that will help when working with these soft burgers. As mentioned above, using parchment paper on both sides of the burger press will help them not stick. Also moisten your hand or glove when working with them. And always have a large spatula underneath them when placing them in the oil. They will firm up once the breading is cooked.
Spoon Oil On Top Of The Burger
Spooning the oil on top of the burger helps the panko crust on the top side. It also helps the burger cook on the inside, because they are thick. Just keep your spoon close to the oil so it doesn’t splatter.
Why 145?
Shrimp can be cooked on a stick real quick. But when you have a patty that’s half a pound, it takes longer to get to temp. So once the outside is browned you’ll need to check the inside temp. 145 is the USDA minimum temp for shrimp. So if your panko crust is nice and brown but the burger hasn’t reached temp, just lower your heat and fry a little longer.
Make Ahead Tips
This shrimp burger recipe works ahead. You can press the burgers and store them in the refrigerator lined with parchment paper. Then bread and fry when ready to eat. Leftovers can be reheated in the oven or air fryer to crisp up the breading.
Author’s Notes
Lunch Or Dinner
This is such a good burger. You have to try it. It’s very crispy on the outside and very flavorful on the inside.
It’s perfect for dinner, or even a lunch. It’s not hard at all to make, so go ahead and give it a shot.
Miguel
Tips From Miguel
- Wet your hands before you touch the mix.
- Parchment on both sides of the press.
- Big spatula into the oil. Lower it, don’t drop it.
- Probe the center. Brown outside doesn’t mean done inside.
Frequently Asked Questions
Can I use frozen shrimp for this shrimp burger recipe?
Yes. Thaw them fully and pat them dry before they go in the food processor. Extra water makes the patty harder to hold together.
Why do my shrimp burgers fall apart?
Blended too fine, not enough panko in the mix, or handled dry. Rough chop the shrimp, keep the panko in the mix, and use wet hands and parchment. A large spatula under the patty going into the oil keeps it from breaking.
What temperature should a shrimp burger be?
145 degrees in the center, the USDA minimum for shrimp. A half-pound patty needs a thermometer. Two minutes per side gets the color. The probe tells you it’s done.
Can I grill shrimp burgers instead of frying?
You can, but skip the panko breading and chill the patties first so they hold. The fried version is what this recipe is built around.
Related Recipes
- Mexican Style Smoked Burgers
- Fried Mushrooms and Onion Rings
- Chicken Bacon Ranch Subs
- Chili Cheese Fries
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Crispy Fried Shrimp Burger Recipe
Ingredients
Equipment
Method
- Peel and devein the shrimp and remove the tails. Place in a food processor and pulse until roughly chopped. Do not blend into a smooth paste.
- Transfer the shrimp to a large bowl. Add the 1/2 cup panko, 1 egg, green onions, garlic, smoked paprika, onion powder, salt, black pepper, lemon pepper, lemon zest, parsley and hot sauce. Mix until combined.
- Wet your gloves or hands with water so the mixture does not stick. Divide into four equal portions, about 1/2 lb each, and roll each into a ball.
- Place a piece of parchment in the burger press, set a ball on it, cover with a second piece of parchment and press into a patty. Repeat with the rest.
- Set up three bowls: flour, beaten eggs, panko. Peel the parchment off one side of a patty, dust lightly in flour, dip in egg, then press gently into the panko until coated. Reshape if it loses its form. The patties are soft, so handle them carefully.
- Heat about 2 inches of neutral oil in a shallow pan to 350°F.
- Slide a large spatula under a patty and lower it slowly into the oil. Do not drop it. Fry about 2 minutes until the bottom is golden brown. While it fries, spoon a little hot oil over the top. Flip with the spatula and fry the other side about 2 minutes.
- Check the center with a thermometer. It must reach 145°F. If the breading is browned and the center is short, lower the heat and keep frying until it gets there.
- Toast the brioche buns. Spread chipotle mayo on the bottom bun, add lettuce and tomato, set the patty on top, add more chipotle mayo and the top bun. Serve hot.
