Spicy Shrimp Burgers

Total Time:
20 min
10 min
10 min

4 burgers

  • 1 pound raw peeled and deveined small shrimp
  • 1 celery stalk with green, leafy tops, coarsely chopped
  • 1/2 small to medium yellow skinned onion, coarsely chopped
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1 clove garlic
  • A handful parsley leaves
  • 1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
  • 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
  • 1 lemon, zested
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 English muffins, sandwich size plain or sour dough flavor
  • 1/4 cup mayonnaise or reduced fat mayonnaise
  • 1/4 cup chili sauce or salsa or taco sauce
  • Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.

Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

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4.1 74
Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which included some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!! The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling. While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you. After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà! item not reviewed by moderator and published
I've made these several times and they've always been a hit. They are so easy to make and I've never used an egg or bread crumbs to hold them together. item not reviewed by moderator and published
Positively delicious. I still have to laugh at anyone who says they need eggs and crumbs to hold their shape. When you process the RAW shrimp, as the recipe states, that is what binds them. It's like super glue! It's difficult to clean the food processor because of the stickiness of the shrimp, so the binders are NOT needed! I can only imagine that folks are using cooked shrimp and that would cause a problem. item not reviewed by moderator and published
OMG. Can't stop eating these. Great recipe! A little afraid of them falling apart after reading some reviews so I cooked them on my George Forman. PERFECTION! Toasted whole wheat buns on the grill too, that I brushed with a little olive oil & butter. item not reviewed by moderator and published
It was great. My hubby made a pig of hisself lol I added more Old bay ,and did not add any salt there is enough in the old bay. Also I added more parsley, lemon pepper and sweet paprika. item not reviewed by moderator and published
I have made these several times. They are just delicious. The first time I made them I found the "Old Bay" seasoning a little too salty for my tastes. So now I just add half of what the recipe calls for and the burgers taste great. Next time I will buy the low sodium seasoning. These are so easy to make. I have never had a problem with them falling apart. Yummers! item not reviewed by moderator and published
I have made these several times and they are wonderful! I never have a problem with them falling apart or being too wet. I do chop the larger pieces of shrimp to avoid any problem, and the shrimp should be raw. I serve them on burger buns w/ a dollop of the sauce and they are a huge hit! Also have used the raw mixture in wonton wrappers to make yummy appetizers with the sauce on the side. The possibilities are endless! Bravo Rachael for another great recipie! item not reviewed by moderator and published
I made these tonight and all I can say is WOW. I never thought of using shrimp in a burger before but I'm so glad I found this recipe. I used red pepper instead of green and left out the celery (persoanl preference) and used Mrs. Dash's Spicy seasoning and the flavor combo worked very well. Additionally, the panko and egg I added not only made it easier to bind, but it also added a nice crunch and texture and additional flavor that I think brings the burger up a notch. I also used low-fat yogurt instead of the mayo and mixed in cayenne pepper, cumin, and chili powder as I don't really like mayo. Pair it with some homemade spicy sweet potato fries and you have a delicious meal! item not reviewed by moderator and published
I have made thid recipie many times abd love it! I never add egg or breadcrumbs and they stay together just fine The only change I make is leave out the bell pepper.(Don't like it) It makes a great summer meal! item not reviewed by moderator and published
This recipe really needed the panko crumbs and an egg that I added. Just enough crumbs so that the patty held together and then a coating to the exterior before frying. I shaped the patties instead of scooping and flattening in the pan. Worded great for me and they did not fall apart. item not reviewed by moderator and published

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