Shrimp Burgers
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 1pound shrimp
- 2tablespoons chopped scallions
- 3tablespoons diced celery
- 2tablespoons chopped parsley
- 1½teaspoons lemon zest
- 3tablespoons mayonnaise
- 1cup cornbread crumbs (or bread crumbs)
- 1egg, beaten
- Salt and pepper to taste
- Tabasco sauce to taste
- 1tablespoon peanut oil
Nutritional analysis per serving (6 servings)
219 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 19 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil shrimp for 2 minutes. Drain in a colander, and place ice on top until cool enough to handle. Peel and devein shrimp, and chop into small dice.
- Step 2
In a large bowl, mix shrimp with scallions, celery, parsley and lemon zest. Stir in mayonnaise, cornbread crumbs and the egg, and beat with a whisk or wooden spoon until evenly distributed. Season with salt, pepper and Tabasco to taste.
- Step 3
With your hands, form 6 patties about 3 inches in diameter. Sauté, 3 at a time, in peanut oil until both sides are nicely browned. Drain on paper towels. Serve on hamburger buns with lettuce, tomato and tartar sauce.
Private Notes
Comments
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
This recipe, as written, is pretty bland and the patties don’t hold together.
I love this recipe. I don't precook shrimp, no celery, and I make my own cornbread crumbs. Just yummy!!
These were easy and delicious. I used shallots instead of scallions because it's what I had. I also used homemade mayonnaise and instead of lemon zest, I minced a tiny bit of preserved lemon. For some heat I added a touch of cayenne...cooked shrimp were whizzed quickly in the food processor...they were awesome!