Classic Shrimp Burger

I never thought I’d be the person making shrimp burgers at home until I tried one at a food truck in Portland last summer. It was crispy on the outside, juicy on the inside, and way better than any frozen patty I’d bought at the store.

The thing is, shrimp burgers sound fancy, but they’re actually pretty easy to make. You don’t need any special equipment—just a food processor or a good knife and some patience. The trick is chopping the shrimp into chunks instead of turning them into paste. That way, you get actual texture in every bite instead of something that feels like fish mush.

Most people think burgers have to be beef, but shrimp patties are a nice change when you want something lighter. Plus, they cook in about half the time.

What Kind of Prawns Should I Use?

You can use fresh or frozen prawns for this recipe, and both will give you great results. If you’re going with frozen, just make sure to thaw them completely and pat them dry with paper towels before you start – excess moisture can make your burgers fall apart. Size-wise, medium to large prawns work best since they’re easier to chop and give you a nice chunky texture in the patties. Whether you buy them peeled and deveined or do it yourself is totally up to you, but having them prepped beforehand will save you some time in the kitchen.

Options for Substitutions

This shrimp burger recipe is pretty adaptable if you need to make some swaps:

• Prawns: You can use any size shrimp you have available – just make sure they’re peeled and deveined. If you’re using smaller shrimp, you might need to pulse them a bit less in the food processor to avoid turning them into mush.
• Panko: Regular breadcrumbs work fine here, though panko gives you that extra crispy texture. If using regular breadcrumbs, you might need slightly less since they’re finer.
• Brioche buns: Any burger bun will do the job – potato buns, sesame seed buns, or even whole wheat if you prefer. Just toast them lightly for the best texture.
• Egg: If you’re out of eggs, try using 2 tablespoons of mayonnaise as a binder instead. It’ll help hold the patties together just as well.
• Green onion: Regular yellow or white onion works too – just use about 2 tablespoons finely chopped. You could also try fresh cilantro or parsley for a different flavor.
• Olive oil: Any neutral cooking oil like vegetable, canola, or avocado oil will work for frying these patties.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp burgers is overworking the mixture, which can make your patties rubbery and tough – mix just until combined and handle the patties gently when forming them.

Another common error is cooking the patties over heat that’s too high, which browns the outside too quickly while leaving the inside undercooked, so stick to medium-high heat and resist the urge to press down on the patties with your spatula.

Make sure your prawns are completely dry before chopping and blending them, as excess moisture will make it nearly impossible to form patties that hold together during cooking.

Finally, don’t skip the step of dividing the prawns into chopped and blended portions – this gives you the perfect texture with some bite, rather than a mushy patty that lacks character.

What to Serve With Shrimp Burgers?

Shrimp burgers are pretty filling on their own, but I love serving them with crispy sweet potato fries or regular French fries on the side. A simple coleslaw with a tangy dressing is another great option that adds a nice crunch and helps balance out the richness of the burger. If you want to keep things light, a cucumber and tomato salad with a squeeze of lemon works perfectly, or you could do some grilled corn on the cob brushed with butter. For a more casual cookout vibe, potato chips or tortilla chips with guacamole are always crowd-pleasers.

Storage Instructions

Store: Keep any leftover shrimp patties in an airtight container in the fridge for up to 2 days. I like to store them separate from the buns and toppings so everything stays fresh and the bread doesn’t get soggy.

Freeze: You can freeze the uncooked patties for later, which is super handy for quick meals. Just shape them, place on a baking sheet lined with parchment paper, and freeze until solid. Then transfer to a freezer bag and they’ll keep for up to 2 months.

Cook from Frozen: When you’re ready to cook frozen patties, there’s no need to thaw them first. Just add a couple extra minutes to the cooking time and make sure they’re cooked through. They might not get quite as crispy as fresh ones, but they’re still really good!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 80-95 g
• Fat: 110-130 g
• Carbohydrates: 230-260 g

Ingredients

For the shrimp patties:

• 1.2 lbs prawns (peeled, deveined, and chopped into 1/2-inch pieces)
• 2 garlic cloves (freshly minced for best flavor)
• 1/3 cup green onion
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp lemon zest

For the breading:

• 1 large egg
• 1/2 cup all-purpose flour
• 1 1/2 cups panko (I use Kikkoman for a lighter, crunchier texture)
• 1/2 cup olive oil (I prefer Bertolli for high-heat pan frying)

For assembly:

• 4 brioche buns (toasted with butter until golden brown)
• 1 1/2 cups lettuce (shredded into 1/4-inch strips)
• gherkins
• bang bang sauce

Step 1: Prepare Mise en Place and Build the Patty Base

• 1.2 lbs prawns
• 2 garlic cloves
• 1/3 cup green onion
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp lemon zest

Mince the garlic cloves finely and slice the green onion into thin rings.

Chop the prawns into 1/2-inch pieces—I like to keep some texture in the mixture rather than making it completely smooth, which gives the burgers a more interesting bite.

In a medium bowl, combine the chopped prawns with the minced garlic, green onion, salt, black pepper, smoked paprika, and lemon zest.

Mix gently but thoroughly until the seasonings are evenly distributed throughout.

Step 2: Create the Binder and Set Up Breading Station

• 1 large egg
• 1/2 cup all-purpose flour
• 1 1/2 cups panko

Crack the egg into a shallow bowl and whisk it well with a fork.

Place the all-purpose flour in a second shallow bowl and the panko breadcrumbs in a third bowl.

Arrange these three bowls in a row—this is your breading station.

Having everything organized before you start coating will make the process quick and prevent the prawn mixture from getting too warm, which can affect texture.

Step 3: Form and Bread the Patties

• prawn mixture from Step 1
• 1 large egg
• 1/2 cup all-purpose flour
• 1 1/2 cups panko

Add the beaten egg to the prawn mixture from Step 1 and mix gently until just combined—the egg acts as a binder to hold everything together.

Divide the mixture into 4 equal portions and shape each into a tight ball.

Working with one ball at a time, coat it lightly in flour (shaking off excess), dip it in the egg wash, then press it firmly into the panko, making sure all sides are covered.

Gently flatten each breaded ball into a patty about 3/4-inch thick.

I find that pressing the patties between two pieces of parchment paper helps them hold their shape during cooking without compacting them too much.

Step 4: Pan-Fry the Shrimp Patties Until Golden

• 1/2 cup olive oil
• breaded patties from Step 3

Heat the olive oil in a large skillet over medium-high heat (around 375°F if using a thermometer) until it shimmers and a small piece of panko sizzles immediately when dropped in.

Carefully place the patties in the hot oil, being careful not to overcrowd the pan—they should have space around them for even browning.

Cook for 2 minutes on the first side until golden brown, then flip and cook for another 2 minutes on the second side.

The exterior should be crispy and golden while the interior remains tender and moist.

Step 5: Toast the Buns and Assemble the Burgers

• 4 brioche buns
• 1 1/2 cups lettuce

While the patties are cooking, slice the brioche buns and lightly butter the cut sides.

Toast them in a separate skillet or toaster until they’re golden brown and slightly crispy—this prevents them from getting soggy when the sauce and patty are added.

Shred the lettuce into 1/4-inch strips if not already done.

Once the patties finish cooking, remove them to a plate lined with paper towels to drain any excess oil.

Step 6: Finish and Serve

• bang bang sauce
• cooked patties from Step 4
• gherkins
• shredded lettuce from Step 5
• toasted brioche buns from Step 5

Spread bang bang sauce on the bottom half of each toasted bun.

Layer in order: the cooked shrimp patty from Step 4, a few gherkins, and a handful of shredded lettuce from Step 5.

Top with the other half of the bun and serve immediately while the patties are still warm and crispy.

Classic Shrimp Burger

Delicious Classic Shrimp Burger recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 2350 kcal

Ingredients

  

For the shrimp patties::

• 1.2 lbs prawns (peeled, deveined, and chopped into 1/2-inch pieces)
• 2 garlic cloves (freshly minced for best flavor)
• 1/3 cup green onion
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 tsp lemon zest

For the breading::

• 1 large egg
• 1/2 cup all-purpose flour
• 1 1/2 cups panko (I use Kikkoman for a lighter, crunchier texture)
• 1/2 cup olive oil (I prefer Bertolli for high-heat pan frying)

For assembly::

• 4 brioche buns (toasted with butter until golden brown)
• 1 1/2 cups lettuce (shredded into 1/4-inch strips)
• gherkins
• bang bang sauce

Instructions

 

• Mince the garlic cloves finely and slice the green onion into thin rings. Chop the prawns into 1/2-inch pieces—I like to keep some texture in the mixture rather than making it completely smooth, which gives the burgers a more interesting bite. In a medium bowl, combine the chopped prawns with the minced garlic, green onion, salt, black pepper, smoked paprika, and lemon zest. Mix gently but thoroughly until the seasonings are evenly distributed throughout.
• Crack the egg into a shallow bowl and whisk it well with a fork. Place the all-purpose flour in a second shallow bowl and the panko breadcrumbs in a third bowl. Arrange these three bowls in a row—this is your breading station. Having everything organized before you start coating will make the process quick and prevent the prawn mixture from getting too warm, which can affect texture.
• Add the beaten egg to the prawn mixture from Step 1 and mix gently until just combined—the egg acts as a binder to hold everything together. Divide the mixture into 4 equal portions and shape each into a tight ball. Working with one ball at a time, coat it lightly in flour (shaking off excess), dip it in the egg wash, then press it firmly into the panko, making sure all sides are covered. Gently flatten each breaded ball into a patty about 3/4-inch thick. I find that pressing the patties between two pieces of parchment paper helps them hold their shape during cooking without compacting them too much.
• Heat the olive oil in a large skillet over medium-high heat (around 375°F if using a thermometer) until it shimmers and a small piece of panko sizzles immediately when dropped in. Carefully place the patties in the hot oil, being careful not to overcrowd the pan—they should have space around them for even browning. Cook for 2 minutes on the first side until golden brown, then flip and cook for another 2 minutes on the second side. The exterior should be crispy and golden while the interior remains tender and moist.
• While the patties are cooking, slice the brioche buns and lightly butter the cut sides. Toast them in a separate skillet or toaster until they're golden brown and slightly crispy—this prevents them from getting soggy when the sauce and patty are added. Shred the lettuce into 1/4-inch strips if not already done. Once the patties finish cooking, remove them to a plate lined with paper towels to drain any excess oil.
• Spread bang bang sauce on the bottom half of each toasted bun. Layer in order: the cooked shrimp patty from Step 4, a few gherkins, and a handful of shredded lettuce from Step 5. Top with the other half of the bun and serve immediately while the patties are still warm and crispy.