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A shrimp burger on a bun with onion, corn, avocado and cilantro lime crema.

Shrimp Burger Recipe

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Freeze Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 3 burgers 1x
  • Category: Dinner/Entree
  • Method: Grill
  • Cuisine: American

Description

A delicious Shrimp Burger recipe with cilantro lime crema, lettuce, red onion, avocado and corn! An easy summer meal!


Ingredients

Scale

Shrimp Burgers:

  • 1 lb raw shrimp, shelled & tails removed
  • 1 egg
  • 1 tablespoon mayonnaise 
  • 1 teaspoon dijon mustard
  • 1/4 cup celery, chopped
  • 2 tablespoons green onions, diced
  • 1 1/4 teaspoon old bay seasoning
  • 1 teaspoon lemon juice
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup breadcrumbs 

Cilantro Lime Crema:

  • 1/4 cup sour cream (regular or dairy-free)
  • 1/4 cup mayo
  • 2 teaspoons lime juice
  • zest of 1 lime
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon garlic, minced
  • pinch of kosher salt and ground black pepper 

Other Toppings:

  • hamburger buns, of your choice
  • butter lettuce
  • avocado, sliced
  • red onion, sliced
  • corn kernels
  • fresh cilantro 

Instructions

  1. Prep: Preheat grill to medium-high heat and ensure grill grates are very clean. Line a small baking sheet with parchment paper; set aside.
  2. Burger Mixture: Combine 1/2 of the shrimp, egg, mayonnaise, dijon mustard, celery, green onion, old bay seasoning, lemon juice, kosher salt, ground black pepper and breadcrumbs into a food processor. Pulse until the mixture forms a paste; don’t over-blend. Add in remaining shrimp and pulse once or twice so that there are large chunks of shrimp in the paste. 
  3. Burger Patties: Divide mixture into 3 equal portions. Add a little oil to your hands and form the portions into 3 burger patties. Place on parchment-lined baking sheet. Press down in the middle of the burger with your thumb to create an indent. Place baking sheet of patties in the freezer for 20-30 minutes. 
  4. Make Crema: Combine the Cilantro Lime Crema ingredients in a small bowl; stir to combine and refrigerate until ready to use. 
  5. Grill: Remove burgers from freezer. Spray clean grill grates with olive oil or your choice of non-stick cooking spray. Place burgers over direct heat directly on the grill grates. Cook 3-4 minutes per side or until fully cooked. Remove and let rest 5 minutes. 
  6. Build Burgers + Serve: layer bottom bun, butter lettuce, cilantro lime crema, burger, onion, avocado and corn – add top bun and enjoy!  

Notes

  • Gluten-Free: use gluten-free breadcrumbs and a gluten-free bun.
  • Dairy-Free: simply use dairy-free sour cream in the cilantro lime crema.
  • Storage: store leftover, cooked burgers in an airtight container in the refrigerator for up to 3 days. 
  • Freezer: easily freeze the raw shrimp burger buns by placing a small piece of parchment between them and placing them in a freezer-safe container/bag. Use within 3 months. 
  • Nutrition info does not include the optional toppings.

Nutrition

  • Serving Size: 6oz
  • Calories: 268
  • Sugar: 2.5 g
  • Sodium: 547.7 mg
  • Fat: 12.5 g
  • Carbohydrates: 18.3 g
  • Protein: 17.8 g
  • Cholesterol: 161.1 mg