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Crispy fried shrimp burgers on toasted brioche buns with chipotle mayo, lettuce, and sliced tomato in a white enamel tray

Crispy Fried Shrimp Burger Recipe

Raw shrimp pulsed in a food processor, mixed with panko, egg, green onion, garlic and seasonings, pressed into four half-pound patties between parchment, breaded in flour, egg and panko, and shallow fried in about 2 inches of 350°F oil until golden and 145°F in the center. Served on toasted brioche with chipotle mayo, lettuce and tomato.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 burgers
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Patties
  • 2 lbs large or jumbo raw shrimp Peeled, deveined, tails removed.
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 green onions finely sliced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 1 tsp lemon pepper seasoning
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley chopped
  • 1 tsp hot sauce optional
Breading Station
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
Frying
  • neutral frying oil About 2 inches deep in a shallow pan.
For Serving
  • 4 brioche burger buns toasted
  • chipotle mayo
  • lettuce
  • tomato sliced

Equipment

  • Food Processor For chopping the shrimp.
  • Large Mixing Bowl
  • Burger press or mold With parchment on both sides.
  • Parchment Paper
  • Three shallow bowls Flour, egg wash, panko.
  • Shallow frying pan Deep enough for 2 inches of oil.
  • Large spatula For lowering and flipping the patties.
  • Instant-Read Thermometer

Method
 

Make the Patties
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Bread
  1. 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.
Fry
  1. Heat about 2 inches of neutral oil in a shallow pan to 350°F.
  2. 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.
  3. 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.
Assemble
  1. 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.

Notes

Food safety: A half-pound patty is thick. Golden brown on the outside does not mean the center is done. USDA minimum for shrimp is 145°F. Probe the middle before serving.
Timing: 2 minutes per side is the browning cue. Total cook time depends on patty thickness. Go by the thermometer.
Soft patties: Parchment on both sides of the press, wet hands, and a large spatula under the patty going into the oil are what keep them together. Optional: chill the pressed patties 20 to 30 minutes before breading if the mix feels loose.
Make ahead: Press the patties and refrigerate between parchment. Bread and fry when ready. Reheat leftovers in the oven or air fryer.

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