Shrimp Burgers Recipe (2024)

Mark Bittman has a recipe for shrimp burgers on this website that I would recommend. He grinds 1/3 pound of raw shrimp in a food processor, and roughly chops the other 2/3 pound. These burgers stay together, and could be flavored with Asian or Southern ingredients.

Good with some adjustments: First, do not cook your shrimp! The patties hold together better if the shrimp are raw and they end up fully cooked in the amount of time stated. Add some minced red pepper. Ditto the pinch of smoked paprika someone mentioned and, finally, use fresh breadcrumbs instead of cornbread. Helps the burgers hold together. Still, lost two after I flipped them in the pan. The burgers, and the crumbs, were super tasty.

I haven't made these but have made shrimp burgers frequently, agree completely that shrimp should be raw. I hand chop half a pound finely and chop the other half pound in processor. Always use egg about a half cup pano and chill for a half hour before cooking

I was afraid these would be a little mild so I added a teaspoonful of smoked paprika and half a sweet red pepper, served with homemade tartar sauce. They were absolutely delicious! I have one for my lunchbox tomorrow.
p.s. I used 1½ lb fresh, wild-caught shrimp which I did not precook. I simply cooked the burgers slow in the beginning with a top on the pan. I think they came out tastier because of this.

The advice about NOT cooking shrimp and the one about processing 1/2 and chopping 1/2 the shrimp made them turn out with a great texture and stay together in a patty. Also, I like things spicier, so I added a little cayenne pepper. Otherwise, flavor of original ingredients was great.

This was my first time making shrimp cakes and this is a recipe that I shall use over and over! The shrimp cakes were so flavorful! Since I like my crab cakes without much filler, I reduced the bread crumbs to about 6Tbs. I also increased the scallions, parsley, and celery. Then following a Bittman technique, I put the cakes in the fridge for about 30 minutes. I, then, fried them in a vegetable oil with 1 Tbs of butter. They were so tasty!

Excellent. Took the advice of others and did not cook shrimp. Didn't use celery and upped the amount of green onions and parsley. After chilling for a half hour, the cakes held together well. Instead of tartar sauce, I made an avocado sauce with yogurt, lemon juice and a bit of hot sauce.

Have made this, and the Jacques Pépin recipe, starting with uncooked shrimp some of which is a mousse, is much better...this idea can get a bit rubbery.

Made these with cilantro instead of parsley and also substituted veganaise for mayonnaise. I thought the cilantro added a more pronounced flavor, and the veganaise was healthier. My knife skills are not so great, so my burgers came out pretty chunky. To compensate, and keep the ingredients bound together to form a burger that did not fall apart, I used two eggs instead of one. Wrote about making this recipe in my memoirish food blog. See link in my profile.

I'm interested in making the shrimp burgers and we would eat two. Will the other four freeze well?

I would use half a pound of shrimp and adjust the other ingredients accordingly.

I made 4 of these and as I suspected, they did not hold together at all. I ended up with shrimp hash, which was very tasty. I will research Nigella Lawso's shrimp croquettes to see if I could try again and make these stick together by not cooking them (as one reviewer already suggested) and maybe even putting them in th4e food processor for a couple of seconds. Good taste, awful presentation

Delicious. Added red pepper as per previous notes, and they fell apart at the edges, but was happy to pick up the bits and eat them as well. I served these on a bed of lettuce and tomato - no bun - oil and vinegar, and it was great. Yum.

I took note of the comments and used raw shrimp, with 1/2 of the batch run through a food chopper, the other half rough chopped. This worked beautifully and helped to keep the burger together. I like Asian flavors so I used Cilantro vs. Parsley, Siriacha vs. hot sauce, saffron mayo vs. regular mayo, panko vs. breadcrumbs, lime vs. lemon, then added finely chopped fresh ginger, and lastly I patted a panko/unsweetened coconut mix to the outside before refrigerating for an hour. Great recipe!

This was great. I did adapt it based on other comments. I made a paste with 1/3 of the raw shrimp, then added roughly chopped one scallion, two celery, handful of parsley, zest from one lemon, and rest of shrimp to food processor and pulsed. Added this to bowl with panko and rest of ingredients. Made four burgers and chilled in fridge for 15 minutes. Cooked in cast iron skillet on medium and served on brioche buns with mayo, Dijon mustard, and sweet pickle relish.

These were yummy! Made as directed. They did not fall apart after a good squeeze.

I love these burgers. I also do not precook the shrimp. And I make cornbread and then make my own cornbread crumbs. So yummy!!

Does boil shrimp mean start it in cold water and bring it to a boil for two minutes or add it to boiling water and cook it for two minutes?

I just buy the Big Little Shrimp shrimp burgers (breaded or non-breaded) at Publix. They are super fresh. I don't have any affiliation with the company, but honestly find these excellent. Quick weeknight dinner.

I made it following some of the tips of other readers about not cooking the shrimp first, and they were wonderful! I added some chopped roasted red peppers to the mixture. Had no problem with the burgers falling apart.

These were good, easy. Mine did fall apart, but didn’t matter too much once on buns.

Delicious but didn’t stay together.. will use more Panko bread crumbs and less mayo. I think I may have used more Mayo then I should have. ..overall, would make this again.

Thanks to those who paved the way! I made a half-recipe (2 large burgers) didn’t cook the shrimp, used panko and lemon juice, and let the patties sit in the fridge for 45 minutes before starting them off slow and covered. They were wonderful. At the last minute I found a NYT recipe for Spicy Tartar Sauce and cobbled it together using what was available. DH and I enjoyed it very much.

I substituted panko for corn bread crumbs, cilantro for parsley, and Kings Hawaiian rolls for hamburger buns. Dicing the shrimp rather than running through a blender adds texture to the burger. Very tasty and will make again.

These will hold together in the pan better if you chill for at least 30 minutes. Leave the shrimp raw when making burger. Great served on brioche bun with co*cktail sauce and lettuce.

When I boil shrimp I add salt, celery, onion, carrot and a bay leaf to the water. It imparts a great flavor the the shrimp, however you’re choosing to use them.

Could these be baked instead of sautéed?

This was delicious.. but as mentioned, it doesn’t necessarily stay together like a burger but I made it more of a sloppy joe and it was amazing.