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Shrimp Burgers

Updated: May 28, 2020

I made my spicy shrimp stack a few days ago for a dinner party, and while making the dish I thought this would make a great shrimp burger if I just added a few more ingredients to hold the burger together. With a few adjustments here is that adapted recipe – Enjoy


2 lbs. of shrimp, cleaned, shelled, deveined, divided into two

2 medium eggs, whipped

¼ cup chickpea flour

¼ cup panko

1 stalk of celery, small dice

1 small red pepper, small dice

1 small red onion, small dice

1 small jalapeno, seeded and minced

1 lime, juiced and zested, zest for the spread

2 cloves garlic, minced

Handful fresh dill, chopped and stems removed

A handful of fresh Italian parsley, chopped and stems removed

1 tablespoon of Nutritional Yeast

Salt and Pepper to taste

Avocado spread

1 cup of avocado, mashed but chunky

1 cup Persian cucumbers, small dice

1/3 cup of tomatoes, small dice and seeds removed

1 small red onion, small dice

Handful fresh cilantro, chopped and stems removed

Chili powder to taste

Salt and Pepper to taste

Avocado Oil

6 Rolls of choice cut in half

A handful of fresh Watercress or greens

Tomato slices

Or whatever you may like



Place all the ingredients, including the lime zest in a bowl, using a fork, combine well. Cover with plastic wrap right up to the surface of the mixture, this will slow the air from oxidizing the mixture. Place in the fridge


One half of the shrimp mince them and the other half chop into large chunks, place in two different bowls.

In a small skillet of medium-high heat, drizzle with oil and once shimmering add onions, celery, red pepper, and jalapeno and sauté until soft about 4 to 5 minutes, removed from heat and stir in the yeast, garlic, and half the fresh herbs. Let cool.

The bowl with the minced shrimp, add eggs, sauté veggies, panko, chickpea flour, lime juice, the balance of fresh herbs, and seasoning and mix well. Let stand for 10 to 15 minutes so that the panko soaks up the ligiids. Now mix in the large chink shrimp and form into patties, place on a baking sheet, cover and let chill for at least an hour.

Now you can either bake or skillet fry the burgers;

Baking - Preheat oven to 375 degrees, cover a baking sheet with parchment, spray the sheet with oil and bake burgers for about 15 minutes, flip once during the process until firm and pink.

Skillet - Place a skillet over medium-high heat, drizzle with oil, once shimmering work in batches and fry up the burgers, about 3 minutes each side, until pink and firm. Note to reduce the heat a little to prevent charring during the frying process.

Let both stand for 5 minutes before placing on the bun, place a heavy spread of the avocado spread on top and garnish – Enjoy

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