Ginger-Sesame Shrimp Burgers with Spicy Mayo
If you love bold flavors and easy seafood dinners, these Asian-inspired shrimp burgers are a must. Packed with fresh ginger, garlic, and sesame oil, the patties are light yet juicy with a perfectly crisp exterior. Finished with spicy mayo and avocado, they come together in under 30 minutes for a fast, flavor-forward meal.
Pin Recipe
Servings: 4 servings
Calories: 204kcal
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-inch 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 a food processor bowl. Add 3 Tbsp Kewpie mayo, 4 sliced scallions, ¼ cup cilantro, 3 cloves of 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 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-inch round. It can be helpful to wear kitchen gloves or wet your hands slightly to prevent sticking. Gently press each patty into the panko, coating both sides lightly. Transfer to a plate, cover with plastic wrap, then chill for 30 minutes.
- Cook the shrimp burgers. Preheat an oven to 375°F/190°C. 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/63°C has been reached. (If you’re cooking them on a griddle or grill pan, you can transfer them to a baking sheet, then into 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 spicy mayo on the bottom buns, then place a shrimp burger on top. Add lettuce, sliced avocado, and more spicy mayo on the top buns, then place on top. Serve immediately!
Notes
- Note: Nutrition facts include shrimp burgers only (no buns or condiments).
- Make ahead: Form patties up to 24 hours ahead; refrigerate.
- Storage: Refrigerate cooked burgers airtight up to 3 days.
- Freezing: Freeze uncooked patties, then cook from frozen, adding a few extra minutes.
Nutrition
Serving: 1shrimp burger patty | Calories: 204kcal | Carbohydrates: 10g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 735mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg
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