This shrimp burger recipe is big on flavor and texture. A crispy fried breadcrumb coating holds all the goodies inside for a crunchy-tender bite each time.
Why this recipe works
We love experimenting with different ways to make a juicy burger starting with a seafood base, from fish burgers to salmon burgers all the way to a delicious shrimp burger – we just can’t get enough.
This shrimp burger recipe combines tangy Dijon mustard, chopped red onion, shrimp, and Old Bay seasoning that’s followed by a coating of crispy breadcrumbs that help fry up the exterior of your patties beautifully in the skillet. The best part? They’re ready to eat in only 30 minutes.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need a pound of large raw shrimp that have been peeled and deveined with the tail shells removed. I would not suggest using precooked shrimp. To thaw shrimp quickly, place them in a large ziptop bag and submerge them in a bowl of cold water for around 20 minutes.
How to Make Shrimp Burger
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Place panko bread crumbs in a mini food chopper and blend until they have a smaller crumb. Place crumbs into a large mixing bowl.
- Chop shrimp into coarse chunks and place HALF of it into the mini food chopper.
- To the chopper add butter, mustard, half of the Old Bay, and half of the garlic salt. Blend until no chunks remain.
- Add remaining shrimp and blend again until no chunks remain. Move mixture to a large bowl.
- To the bread crumb bowl, add the remaining garlic salt and Old Bay. Whisk together.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add red onions and cook until tender, about 2 minutes.
- Add sautéed onions to the shrimp mixture and stir until combined.
- Form 1/3 of the shrimp mixture into a patty.
- Press the patty into the bread crumb mixture, ensuring it adheres to both sides. Repeat for two more patties.
- To the skillet, add enough cooking oil to come about an inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.
EXPERT TIP – It’s important to maintain the temperature of your oil when frying. Doing so will help achieve a crispy coating. Too low of a temperature can cause the patties to absorb the oil instead resulting in soggy burgers. Use a clip-on thermometer to gauge the temperature. - Add breaded patties to the hot oil and fry until golden brown (about 3-4 minutes) then turn over. Fry on the other side for 3-4 minutes more.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in the air fryer, oven, or pop them into a skillet over medium-low heat until warmed through.
Serving Suggestions
Serve your shrimp burgers with chips, french fries, sweet potato fries, coleslaw, or mac and cheese. We love to top our shrimp burgers with lettuce, red onion, tomato, and a sauce.
Here are some sauces to try on top of your shrimp burger…
You can also create a simple sauce with a mixture of Old Bay seasoning and mayo, or for a spicy kick try Cajun seasoning with mayo. Enjoy!
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Shrimp Burger
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup panko breadcrumbs
- 1 pound large raw shrimp peeled, deveined, tails removed
- 3 Tablespoons unsalted butter well softened but not melted
- 1 ½ Tablespoons Dijon mustard
- 1 Tablespoon Old Bay seasoning divided
- 2 teaspoons garlic salt divided
- 2 Tablespoons olive oil
- ¼ cup minced red onion
- oil for frying
Things You’ll Need
Before You Begin
- You will need a pound of large raw shrimp that have been peeled and deveined with the tail shells removed. I would not suggest using precooked shrimp. To thaw shrimp quickly, place them in a large ziptop bag and submerge them in a bowl of cold water for around 20 minutes.
Instructions
- Place panko bread crumbs in a mini food chopper and blend until they have a smaller crumb. Place crumbs into a large mixing bowl.
- Make sure the shrimp is completely peeled, the tail shells as well. Chop shrimp into coarse chunks and place HALF of it into the mini food chopper.
- To the chopper add butter, mustard, half of the Old Bay, and half of the garlic salt. Blend until no chunks remain.
- Add remaining shrimp and blend again until no chunks remain. Move mixture to a large bowl.
- To the bread crumb bowl, add the remaining garlic salt and Old Bay. Whisk together.
- Heat olive oil in a skillet over medium-high heat until shimmering. Add red onions and cook until tender, about 2 minutes.
- Add sautéed onions to the shrimp mixture and stir until combined.
- Form 1/3 of the shrimp mixture into a patty.
- Press the patty into the bread crumb mixture, ensuring it adheres to both sides. Repeat for two more patties.
- To the skillet, add enough cooking oil to come about an inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.TIP – It's important to maintain the temperature of your oil when frying. Doing so will help achieve a crispy coating. Too low of a temperature can cause the patties to absorb the oil instead resulting in soggy burgers. Use a clip-on thermometer to gauge the temperature.
- Add breaded patties to the hot oil and fry until golden brown (about 3-4 minutes) then turn over. Fry on the other side for 3-4 minutes more.
Expert Tips & FAQs
- Store any leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in the air fryer, oven, or pop them into a skillet over medium-low heat until warmed through.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Steamed Shrimp - December 17, 2024
- Broccoli Pasta - December 10, 2024
- Lemon Chicken - December 3, 2024
Leave a Reply