This shrimp burger recipe with garlic and ginger is a total win in our house. The shrimp is juicy and has a slightly sweet taste that pairs perfectly with the creamy lime slaw.
We’ve been dreaming of this shrimp burger for a while and we’re so happy to finally be able to share it with you all. The secret is raw shrimp, egg whites, and a little cornstarch. The egg whites and cornstarch hold the patty together and keep the burger light.
We highly recommend topping your burger with creamy lime slaw (recipe below) and a little spicy mayonnaise. This makes a great burger sauce.
main ingredients
Shrimp: This burger recipe has a strong shrimp flavor, so feel free to use your favorite shrimp. In particular, the pink shrimp from Patagonia are firm, sweet, and delicious. I use it in shrimp salads and am always satisfied. I also buy frozen shrimp, thaw it in the fridge overnight, and use it the next day. You can also quickly thaw it in a bowl with cold (not hot) water. It will thaw in a few minutes. Garlic, ginger, and scallions: These burgers are inspired by Asian shrimp dishes and are mixed with fresh garlic, ginger, and plenty of scallions. I mince the garlic, finely grate the ginger (pre-grated frozen ginger works best), and chop the green onions by hand. Egg whites and cornstarch: Flour and breadcrumbs will overwhelm the flavor of the shrimp, so use one egg white and a good amount of cornstarch to hold the mixture together into patties. It works like magic. Salt, sugar, and tamari: For a nice flavor, mix in a little salt, sugar, and reduced-sodium tamari (or use soy sauce or soy sauce). I don’t use it much, but when I do, it makes a big difference in flavor. Burger Sauce: Stick to a toasted bun and a little plain mayonnaise, or I love homemade spicy mayonnaise on these burgers. Coleslaw: Sweet shrimp patties go great with something cold and crunchy, so serve with a simple coleslaw. Cabbage, green onions (yes, more!), salt, pepper, lime juice, and mayonnaise. This coleslaw is really good with black pepper, so feel free to add more than the amount recommended in the recipe below. Another popular mayonnaise-free version is this cilantro lime slaw.
How to make shrimp burger
Tip 1: Prepare the shrimp. This is the most practical part of this recipe, and honestly, it’s not difficult at all.
First, sprinkle the shrimp with a little salt, let them sit for a minute, then wash, drain and pat dry. I often use this trick when frying shrimp. It makes the shrimp plump and gives it a clean taste. Next, finely chop the shrimp by about three quarters. This can be done by hand or in a food processor. Next, cut the remaining shrimp into slightly larger pieces to give the patty a better texture.
Tip 2: Make the burger mix. Mix all burger mix ingredients (salt, sugar, tamari, garlic, ginger, green onion, egg whites, and cornstarch) until smooth before adding the chopped shrimp. Next, add the chopped shrimp.
Tip 3: Refrigerate the burger mix for 30 minutes. The mixture will be sticky and a little loose, so put it in the fridge for 30 minutes to firm it up a bit and help the cornstarch absorb moisture.
While it’s cooling, make the sauce and coleslaw (both are easy and just mix together).
Tip 4: Grill the shrimp patties on both sides first. For a little color, form the mixture into 4 balls (don’t worry if they’re not perfect or a little sticky). Then place each ball in a little oil in a frying pan, gently press into the patties and sear on both sides until slightly browned.
Tip 5: Finish in the oven. When both sides are golden brown, transfer the patties to a baking sheet and bake in the oven for 10 to 12 minutes until cooked through.
offer suggestions
Topped with coleslaw, this burger is delicious on its own, but you can always add more. Oven-roasted fries or sweet potato fries are classics (don’t forget the fry sauce). It goes great with sautéed broccoli, garlic-ginger spicy edamame, pickles, etc.
See more popular shrimp recipes
Shrimp burger with lime slaw
preparation
45 minutes
cook
20 minutes
total
1 hour 5 minutes
This shrimp burger is popular around here! I make this when I want to eat shrimp but want to mix things up. It’s sweet and full of real shrimp flavor, with just the right amount of garlic and ginger. Serve on a bun with a little spicy mayonnaise and quick lime slaw and dinner is complete.
For 4 people
will be needed
for hamburgers
1 pound (450g) large shrimp, skinned but tails removed
1/2 teaspoon fine sea salt
1 teaspoon sugar
1 teaspoon low-salt tamari or soy sauce
2 cloves of garlic (chopped)
1 and 1/2 teaspoons finely grated fresh ginger (thumb-sized)
3 green onions (chopped and chopped)
1 large egg white
2 tablespoons cornstarch
4 burger buns (divided and toasted)
1 batch of spicy mayonnaise (optional)
For creamy lime slaw
4 cups shredded cabbage
5 green onions, trimmed and thinly sliced
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper, or more to taste
juice of 1 lime
2 tablespoons mayonnaise
direction
1Prepare the shrimp. Place the shrimp in a colander and add 1/4 teaspoon salt. Leave it on for a minute, then rinse and pat dry with a paper towel.
2Make the burger base: In a large mixing bowl, add remaining 1/4 teaspoon salt, sugar, tamari, garlic, ginger, green onion, egg whites, and cornstarch. Whisk until smooth. Let’s set it aside.
3Mince the shrimp: Place about three-quarters of the shrimp into the bowl of a food processor and pulse until finely chopped (about 5 short pulses will be enough). Scrape into a mixing bowl. Next, use your hands to cut the remaining shrimp into slightly larger pieces, about 1/4 inch. Add them to the remaining shrimp in the mixing bowl. Alternatively, finely chop three-quarters of the shrimp by hand and cut the remaining shrimp into slightly larger pieces.
4Mix and refrigerate: Mix together the burger mix and shrimp. It should be sticky. If not, add 1/2 to 1 teaspoon cornstarch. Refrigerate the mixture for 30 minutes.
5Make the coleslaw: In a separate mixing bowl, mix together the cabbage, green onions, salt, and pepper. Add lime juice (from 1 lime) and mayonnaise and mix well. Let’s set it aside.
6Prepare the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
7Cook the hamburger. Heat a wide skillet over medium heat. Then drizzle with olive oil. Form the sticky shrimp mixture into 4 equal-sized balls, about 4 1/2 ounces each (the balls won’t look perfect because the mixture is soft). Place each ball in the preheated skillet and gently press into a patty, about 3/4 inch thick. Flip gently to sear both sides, then transfer to the prepared baking sheet and bake for 10-12 minutes, or until cooked through in the center.
8Assemble the burgers. Spread the sauce on both sides of the buns. Place the shrimp patty on the bottom bun and top with the coleslaw. Top with the remaining half of the bread and enjoy.
Adam and Joan’s Tips
Storage: Store leftover shrimp burger patties in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet or oven. Shrimp: You can really taste the shrimp in this burger, so choose high-quality shrimp. I love Patagonian pink shrimp for their sweetness when I can find them, but feel free to use whatever you like. The nutritional information provided is an estimate. It included a patty, coleslaw, and bun. No extra sauce.
Nutritional information per serving
Serving size
1 burger with coleslaw (no spicy mayonnaise)
/
calorie
312
/
total fat
7.5g
/
saturated fat
1.5g
/
cholesterol
185.4mg
/
sodium
1050.6mg
/
carbohydrates
33.2g
/
dietary fiber
3.8g
/
Total sugar content
9.2g
/
protein
29.4g
author:
We’re Adam and Joanne Gallagher, the creators of Inspired Taste. Founded in 2009, Inspired Taste has grown from a childhood dream to one of the internet’s most trusted recipe sites, with hundreds of trusted recipes, step-by-step videos, and expert tips.
