Shrimp Burger

Servings: burgers

Calories: 404cal

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.

5 from 2 votes

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time10

Total Time30