Irresistibly Delicious Asian-Inspired Shrimp Burgers
If you’re a seafood lover, this Asian-inspired Shrimp Burger is a must-try! These shrimp patties are infused with bold flavors of ginger, sesame, garlic, and cilantro, then seared to perfection for a crispy exterior and tender, juicy bite.
Topped with a creamy, spicy mayo and served on a soft bun, these burgers are a total game-changer. Think of them as a deconstructed shrimp sushi roll—no rice or seaweed required!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes (excluding chill time!)
- Bold Asian Flavors: Packed with sesame oil, garlic, and fresh cilantro
- Perfect Texture: Light, yet sturdy—won’t fall apart
- Versatile: Serve in a bun, lettuce wrap, or deconstructed sushi bowl
Be sure to check out more of my easy, flavorful shrimp recipes, like these irresistible crispy shrimp toasts, shrimp rice bowls with spicy mayo, or Cajun shrimp and grits–a brunch favorite!
Ingredients
For the Shrimp Patties:
- Raw, shrimp: peeled, deveined, tails removed. You can use frozen shrimp–just be sure to thaw completely and pat dry with a paper towel.
- Scallions: thinly sliced green onions add a delicate onion flavor.
- 2 cloves garlic, thinly sliced.
- Ginger paste or fresh ginger, peeled and finely chopped.
- Kewpie mayo: though traditional mayonnaise can be substituted, I love the rich, creamy, tangier flavor of Kewpie mayo.
- Sesame oil: toasted sesame oil adds a rich, nutty flavor.
- Cilantro: perfectly accompanies the other ingredients.
- ¼ cup panko breadcrumbs: to bind the burger patties together — no egg!
- Kosher salt and freshly ground black pepper: to season the ingredients!
- Buns, for serving
For the Spicy Mayo: Kewpie mayonnaise, Sriracha, and reduced-sodium soy sauce.
Easy Instructions
Full ingredient list and step-by-step instructions can be found in the recipe card below.
- Prepare the Shrimp Mixture: Pat shrimp dry, then place in a food processor. Pulse until nearly smooth but still slightly chunky. Add scallions, garlic, ginger, mayo, sesame oil, cilantro, salt, and pepper. Pulse again to combine. Stir in ¼ cup of panko breadcrumbs to bind.
- Shape the Patties: Divide mixture into 4 equal portions, forming into 4-inch-wide patties about ½ – ¾ inch thick. Coat each with extra panko for a crispy exterior. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Cook the Burgers: Preheat oven to 375°F. Heat a skillet, then lightly coat with oil. Cook patties for a few minutes per side until golden brown. Transfer skillet to oven and bake for an additional 5 minutes, or until internal temperature reaches 145°F.
- Assemble & Serve: Toast buns if desired. Spread spicy mayo on each bun, then layer with shrimp patties and sliced avocado. Serve immediately!
Serving Suggestions
- Classic Pairings: French fries, sweet potato fries, homemade potato chips
- Veggie Sides: Blistered shishito peppers, sesame slaw
- Low-Carb Option: Serve over seasoned sushi rice with kimchi, pickled vegetables, and fresh herbs
And honestly, if you love hand held shrimp sandwiches, you’re going to love these warm, buttery Connecticut-style shrimp rolls, a summer staple!
Make-Ahead & Store
Make-Ahead: Form patties up to 24 hours in advance and store in the fridge.
Storage: Cooked shrimp burgers can be refrigerated in an airtight container for up to 3 days.
Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. I do the same thing with these ground chicken burgers, and it works like a charm! Cook directly from frozen, adding a couple of extra minutes to the cooking time.
Expert Tips!
- Chill the patties for at least 30 minutes to help them hold their shape.
- Use extra panko breadcrumbs to prevent sticking and add texture.
- Avoid butter for cooking—it burns easily! Use high-heat neutral oil instead.
- Make it spicier! Add extra Sriracha to the mayo or mix in chopped chili peppers.
If you try this juicy Shrimp Burger recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Tender, Juicy Shrimp Burgers with Spicy Mayo
Equipment
Ingredients
For the burgers
- 1 lb shrimp medium, raw, peeled, and deveined, talks removed
- 3 Tbsp Kewpie mayo
- 4 scallions thinly sliced
- ¼ cup packed cilantro leaves stems removed
- 3 cloves garlic thinly sliced
- 2 tsp ginger paste or 1" fresh ginger, peeled and finely chopped
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- ¾ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅔ cup panko breadcrumbs divided
For serving
- 4 burger buns
- ⅓ cup Kewpie mayo
- 1 ½ Tbsp Sriracha
- 2 tsp reduced-sodium soy sauce
- Avocado ripe, thinly sliced
- Lettuce optional
Instructions
- Make the shrimp mixture. Place peeled shrimp in the bowl of a food processor fitted with blade attachment. Add 3 Tbsp Kewpie mayo, 4 thinly sliced scallions, ¼ cup cilantro, 3 cloves thinly sliced garlic, 2 tsp ginger paste, 1 Tbsp sesame oil, 1 tsp sesame seeds, ¾ tsp Kosher salt, and ¼ tsp black pepper. Pulse 5-6x, until mixture is almost paste-like and everything is well incorporated.
- Form the shrimp burgers. Transfer the shrimp burger mixture to a bowl, then stir in ¼ cup panko breadcrumbs. Place remaining panko on a small plate. Divide the shrimp into 4 equal portions, shaping them into patties about 4” round. It can be helpful to wear kitchen gloves or wet your hands slightly to prevent sticking. Gently press each patty into the panko breadcrumbs, coating both sides very lightly. Place the shrimp burgers on a plate, then cover with plastic wrap and refrigerate for at least 30 minutes.
- Cook the shrimp burgers. Preheat an oven to 375°F, then heat a nonstick skillet, griddle, or grill over medium-high heat. When hot, coat the surface with nonstick cooking spray, then add shrimp patties. Cook for 3-4 minutes per side, then transfer the skillet to the preheated oven and finish cooking for 5 minutes, or until an internal temperature of 145°F has been reached. (If you’re cooking them on a griddle or grill pan, you can transfer them to a baking sheet, then pop them in the oven.)
- Make spicy mayo. Combine ⅓ cup Kewpie mayo, 1½ Tbsp Sriracha, and 2 tsp soy sauce in a small bowl, then stir until well mixed.
- Assemble, then serve. Spread a bit of spicy mayo on the bottom buns, then place a shrimp burger on top. Add lettuce, if using, then sliced avocado. Spread a bit more spicy mayo on the top buns, then place on top. Serve immediately!
Notes
- Nutrition facts are for the shrimp burgers only — they do not include bun or condiments, as those are variable based on personal preferences.
- Make-Ahead: Form patties up to 24 hours in advance and store in the fridge.
- Storage: Cooked shrimp burgers can be refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Cook directly from frozen, adding a couple of extra minutes to the cooking time.
Hey Ari! Can patties be made ahead of time before cooking? If so, how far ahead and what do you recommend storage wise?
Yes, absolutely! You can make them a day in advance, then wrap tightly with plastic wrap or place in an airtight container. The shrimp burgers should be cooked the next day. Seafood has a shorter shelf life than other proteins and is best within 3 days. Let me know if you give them a try! xo, Ari