If you love seafood as much as we do, you absolutely must try this easy Shrimp Burger recipe! It’s got Asian-inspired flavors (ginger, sesame oil, garlic, and cilantro) and is topped with a generous portion of homemade spicy mayo.
It’s got a quick prep and cook time, a light, delicate texture, but won’t fall apart. It tastes a little bit like you’re eating a spicy shrimp hand roll, minus the rice and minus the seaweed. (Though certainly you could serve these shrimp burgers in a deconstructed sushi bowl and they would work perfectly!)
Either way, these are a game changer in the world of seafood burgers and we cannot wait for you to try them!
Be sure to check out all our easy sandwich recipes, including these Salmon Burgers, Crab Cake Sandwiches, and this boldly flavored Blackened Salmon BLT.
Ingredients For Asian-Inspired Shrimp Burger Recipe
- Raw, shrimp: peeled and deveined, tails removed! Yes, you can use frozen shrimp — just make sure it has thawed completely and has been patted 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, we love the rich, creamy, tangier flavor of Kewpie
- Sesame oil: toasted sesame oil adds a rich, nutty flavor
- Cilantro: perfectly accompanies the Asian-inspired flavors of this shrimp burger recipe
- 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
You’ll also need a food processor fitted with blade attachment and a nonstick skillet, griddle, or grill pan.
How To Make Easy Shrimp Burger Recipe
You can use any size shrimp you like, just make sure they’re peeled, deveined, and the tails have been removed. Pat the shrimp dry with paper towels, then place them in the bowl of a food processor fitted with blade attachment.
Add remaining ingredients, except for the panko: scallions, chopped garlic, ginger paste, Kewpie mayo, sesame oil, cilantro, Kosher salt, and black pepper. Pulse until the shrimp has broken down into almost a paste-like consistency. Stir in ¼ cup of the panko breadcrumbs.
Divide the shrimp mixture into 4 equal portions. Form each into round patties, about 4-inch round and ½ – ¾ inch tall. Sprinkle or press the remaining panko breadrcumbs onto the tops and bottoms of each patty. Wrap in plastic wrap, then refrigerate and chill for at least 30 minutes.
When ready, preheat an oven to 375F, then heat a grill, griddle, or nonstick skillet over medium-high heat. 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 about 5 minutes, or until an internal temperature of 145F has been reached. (If you’re cooking them on a grill pan, you can transfer them to a rimmed baking sheet, then pop them in the oven!).
Assemble The Shrimp Burgers
The topping possibilities are endless, but we love to serve these Asian shrimp burgers on a bun with lots of spicy mayo and thinly sliced avocado. Keep it simple and really let the flavor of the shrimp shine, ya know?
You could easily add tomato slices or lettuce leaves, but avocado and spicy mayo is where it’s at!
Best Sides For Shrimp Burgers
We will literally never turn down french fries and burgers, but if you’re looking for vegetable side dishes, we love Blistered Shishito Peppers, Warm Brussels Sprouts Slaw with Asian Sesame Vinaigrette, or… completely ditch the bun altogether and serve the shrimp burgers over warm seasoned sushi rice with pickled vegetables (kimchi!), radishes, carrots, and lots of fresh herbs: mint, cilantro, scallions! Give it all a drizzle of spicy mayo, then enjoy!
Homemade Spicy Mayo
You will love serving this shrimp burger recipe with our easy, homemade spicy mayo! Combine 3 parts Kewpie mayonnaise with 1 part Sriracha and ½ part soy sauce in a small bowl. Stir until well mixed, then set aside.
Tips For The Best Shrimp Burgers
- Allow the formed shrimp patties to rest in a fridge for at least 30 minutes! This will help them keep their shape during cooking.
- Coat the shrimp burgers lightly on both sides with panko breadcrumbs. The shrimp mixture is pretty wet; dusting both sides with a light layer of panko bread crumbs helps ensure the patties won’t stick to the plate (or the pan) and makes them easier to work with. Plus, it adds great texture!
- Do not cook the shrimp patties in butter! The butter will eventually brown and burn, leading to it tasting bitter. Instead either coat the pan or grill with nonstick cooking spray or use a little light, neutral oil (grapeseed, avocado, canola, or veggie oil), which have a higher smoke point.
If you make this Shrimp Burger recipe, please let us know by leaving a review and rating below!
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More Asian-Inspired Recipes To Try!
- Ahi Tuna Poke Bowls
- Spicy Kani Salad Recipe
- Spicy Tuna Crispy Rice
- Beef Negimaki
- Spicy Ramen Noodles
- Baked Chicken Teriyaki
Shrimp Burger Recipe
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 375F, 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 145F 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, 1 ½ 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.
Nutrition
Photography by: Haley of Cozy Cravings
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