Shrimp Burgers
These really are the best Shrimp Burgers! They are packed with chunks of shrimp, lemon and herbs and have a wonderful light and fresh flavor. They are pan seared so they are crisp on the outside and tender in the center and they take just 30 minutes to make.
The satisfaction I get from eating a burger is usually dependent on just one thing, the toppings. If you put enough condiments, caramelized onions, sautéed mushrooms and avocado on a piece of cardboard, top it with a pickle and put it in a bun, I will happily eat it without a single complaint. To be perfectly frank, the patty is more or less irrelevant. These Shrimp Burgers are a total game changer. With delicious chunks of tender shrimp packed into each bite and subtle flavours of lemon and parsley, toppings are unnecessary. I like serving the shrimp burgers in a lettuce bun topped with a lemon and garlic aioli, lettuce and a pickle but they are fantastic enjoyed on a salad or even on their own.
Why You Will Love These Shrimp Burgers
- These tasty shrimp burgers are a great way to switch things up from the same old traditional beef burger. They are packed with chunks of shrimp, lots of fresh herbs, lemon and onion. They are light, fresh and absolutely delicious
- They are pan seared so they have a delicious golden crust on the outside and are moist and tender in the middle.
- The shrimp patties are made with simple ingredients you can find at your local grocery store, no running around searching for hard to find ingredients
- These shrimp burgers are easy to prepare and require less than 15 minutes of hands on prep making them perfect for anyone looking for easy weeknight meals.
- These delicious shrimp burgers reheat well, so you can make extra and enjoy them in salads, lettuce wraps or simple topped with aioli for a quick meal.
- This shrimp burger recipe is paleo, whole30, grain free, gluten free, dairy free, keto and specific carbohydrate diet legal.
What You Need To Make These Shrimp Burgers:
- Raw shrimp: If using frozen shrimp, be sure to run them under water for a few minutes to allow them to thaw and then pat them with paper towel to remove any excess moisture.
- Almond Flour: if you are not following a grain free diet, panko breadcrumbs can be substituted
- Egg: Helps to bind the patties together, if you have an egg intolerance than flax-egg can be used in its place.
- Red Onion: finely diced red onion adds really nice flavor to these shrimp burgers. Feel free to substitute it for diced shallots or green onions if you prefer a milder onion taste
- Parsley: Finely chopped fresh parsley, don’t use dried! If you don’t have fresh parsley you can use chopped dill or basil
- Salt and Pepper: I like using kosher salt and fresh cracked black pepper
- Lemon Juice and Lemon Zest: I like the combination of both. Lemon juice adds acidity while lemon zest adds a nice subtle lemony flavor that really brightens the flavor of these patties
- Oil: To pan fry these shrimp patties I like using olive oil but any mild flavored oil works such as vegetable oil or avocado oil.
How To Make These Shrimp Burgers:
- Place a half of the shrimp in a food processor and pulse it into a fine consistency, this is going to make the shrimp patties easier to bind together. Roughly chop the second portion of the shrimp into small pieces.
- Place the chopped shrimp and blended shrimp mixture into a medium bowl along with the almond flour, egg, diced onion, parsley, lemon and salt and pepper and stir until everything is well mixed together.
- Roll the batter into balls and then flatter to form patties. Place the patties on a parchment paper lined baking sheet or plate and transfer to the fridge for an hour to firm up.
- Heat the oil in a large non-stick skillet on medium-high heat. Cook the patties for 4 minutes per side until golden brown in colour. To keep the patties from falling apart when cooking, make sure it’s a hot skillet before adding the patties, and leave them to cook for 4 minutes without touching so that a golden crust forms before flipping over.
Tips For Making These Shrimp Burgers
- Raw shrimp: Don’t try using cooked shrimp for the patties, the shrimp needs to be raw so that the mixture binds together.
- Keep them small: Don’t make the patties too big. Keeping them smaller will help them stay together when cooking and will also ensure that the shrimp cooks all the way through. When forming the patties, if you find that the shrimp mixture is sticking to your hands, keep a small bowl of cold water nearby to dip your fingers into.
- Put them in the fridge (or freezer): Once the patties have been formed, place them in the fridge for an hour or freezer for 15 minutes if you are in a rush. This will firm up the shrimp and help the patties to hold together when cooking.
- Leave them be: After placing the patties in a hot nonstick skillet, leave them to cook on medium high heat for 4 minutes without touching them. Leaving them to cook undisturbed will ensure a nice dark crust forms and they don’t fall apart when flipping
Ways To Eat These Shrimp Burgers:
These shrimp patties are incredibly versatile and can be eaten in so many different ways
- Enjoy them as a burger served between hamburger buns or brioche buns with lettuce, tomato slices, the delicious lemon & herb sauce, plus red onion. Or for a healthy alternative, serve them in a lettuce bun (I prefer using butter lettuce for “buns”)
- Serve them warm on top of a simple salad with lettuce, tomato and cucumber, with the lemon and herb aioli drizzled overtop.
- They can be made into bite sized patties and served as finger food with a dollop of the aioli on top
What About Leftovers?
Leftover shrimp patties are best stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave, or in a skillet on medium heat until just warmed through. Alternatively they can also be reheated in an airfryer for 5 minutes at 350 degrees fahrenheit.
Here are a few more burger recipes you might enjoy…
- Mexican Chicken Burgers
- Lemon & Herb Salmon Burgers
- Hawaiian Chicken Burgers
- Greek Lamb Burgers
- Tandoori Chicken Burgers
- Cajun Salmon Burgers with Mango Salsa
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Shrimp Burgers
These really are the best Shrimp Burgers! They are packed with chunks of shrimp, lemon and herb and are light and fresh in flavour. They take just 30 minutes to make and leftovers will last 3 days in the fridge.
Ingredients
Shrimp Patties
- 1 pound Shrimp
- 1/2 cup Almond Flour
- 1 egg
- 2 tbsp finely diced red onion
- 1/4 cup chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tbsp oil
Garlic & Lemon Aioli
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1 clove garlic
- 1 tbsp chopped parsley
Toppings
- 1 medium tomato thinly sliced
- 2 pickles thinly sliced
- 1/2 red onion thinly sliced
- 1 head iceberg lettuce cut into quarters
Instructions
- Place half of the shrimp in a food processor and pulse until finely ground. Roughly chop the other half of the shrimp into small pieces no bigger than the size of a pea. Place all of the shrimp in a bowl along with the almond flour, egg, finely diced onion, chopped parsley, lemon juice/zest, salt and pepper and stir until well combined.
- Form the batter into balls the size of a small fist and flatten slightly. Place the patties on a parchment paper lined baking sheet and transfer the the fridge for 1 hour or freezer for 15 minutes to help the patties firm up.
- While the patties are resting, in a bowl whisk together the parsley, garlic, lemon juice and mayonnaise. Set aside.
- Heat the oil in a frying pan on medium-high heat. Cook the patties for 4 minutes per side until golden in colour. To keep the patties from falling apart when cooking, make sure the pan is hot before adding them in, and leave them to cook for 4 minutes without touching so that a golden crust forms before flipping over.
- To assemble the burgers spread the sauce on the inside of the lettuce. Top with 2 slices of tomato, sliced pickles and red onion. Add the shrimp patty on top, place the other half of the lettuce leaf on top like a sandwich and wrap the burger in parchment paper to make it easier to eat.
Notes
Nutrition
Calories: 215kcalCarbohydrates: 9gProtein: 20gFat: 12gSodium: 989mgFiber: 3gSugar: 4g
Tried this recipe?Leave a comment below and let us know how it was!
These were really good! I doubled the recipe and did half with breadcrumbs and half with almond flour. I made brioche rolls and served them with the aioli sauce on top. I could eat that by itself! Thanks for the yummy recipe.
YUM-MY!! I made this for me and my mother-in-law and we both loved them. The aioli was the bomb.
This dish looks delicious. I’m going to learn how to make this to play dumb ways to die with interest.
My husband made these for our dinner tonight. We both thought they were wonderful. We did not have almond flour and opted to substitute seasoned dried bread crumbs instead. My husband made the aoili for me (he is not a sauce fan) and I did try it with mine but for me the aioli was not needed and masked a bit of the flavor of the shrimp cake. It made 4 so we have 2 to cook for tomorrow night’s dinner! Thank you sharing this recipe!
Amazingly tasteful! I made these tonight for my family and it was a huge hit. I can’t wait to have them again! Had a little problem finding almond flour but they have it in bulk at Sprouts. The aioli complemented the shrimp burgers perfectly!!
Why almond flour? Why not regular all purpose flour?
They were just okay. But it was a lot of work for just okay. I wouldn’t make them again
Can these be assembled the day before cooking?
I wonder if these would hold up in slider buns?
Why is the sodium content so high? What is causing that?
Shrimp is high in sodium (as is most shellfish). 100 grams uncooked is 120-300 mg of sodium. It varies based on the type of shrimp and the processing.
i’ve made these and they are delicious. i want to make them again for a little get together. i’m wondering if i could prep the patties ahead of time and freeze until the day i’m ready to cook them?
This was so yummy and I will be adding it to my recipes. So fresh and flavorful.
Delicious! I could eat these twice a week. Thank you for the recipe.
I’m thinking of making these tomorrow night and am wondering how they are reheated as leftovers?
really well! They will last for 2-3 days in the fridge and taste great 🙂
I made your recipe with some pre cooked baby shrimp and did not leave in refrigerator for an hour and cooked it in olive oil. It was excellent. I am going to cook the rest tomorrow and experiment with freezing and then cooking. I’m all about prepping ahead. You can find me at http://www.simpleandwell.net. I’d love some more Paleo & Candida friendly recipes. Would you like to be a guest recipe blogger on my site?
Thanks for the comment Linda! So happy that the recipe worked with precooked shrimp! I would love to hear more about guest blogging, if you could send me an email (carmen@everylastbite.com) with more info that would be great. Thanks!
These were amazing! The lemony flavor was wonderful. I subbed regular flour for almond flour. I did have a little trouble making sure they were done in the middle.
Im so happy to hear that they turned out ok using regular flour, thats great news!
Use raw shrimp or cooked shrimp??
I recommend using raw shrimp.
These were very good, but I used chickpea flour, instead and made them in the air fryer. Thank you
Thanks for leaving a comment! I am so happy you enjoyed them! I bet they were delicious in the air fryer, I have wanted to buy one for so long!
these were a big success for friday night dinner. my wife doesn’t really eat shrimp – so for her to say how tasty they were and then ask that i make them again tells you all you need to know. you can easily never eat beef burgers again after tasting these.