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Mexican Shrimp "Burgers"

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  • Level: Easy
  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 6 servings
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1 pound medium shrimp, shelled and deveined

1 egg

2 tablespoons chopped cilantro leaves

1 garlic clove, peeled

3/4 cup plain bread crumbs, plus more as needed

1 poblano chile, roasted, peeled, stemmed, seeded, and diced

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

Avocado Aioli:

1 Hass avocado, halved, pitted, and peeled

1/4 cup mayonnaise

1 tablespoon fresh lime juice

2 medium garlic cloves, peeled

1 serrano chile, stemmed, halved and seeded

2 tablespoons chopped cilantro leaves

Sea salt and freshly ground black pepper

6 hamburger buns, split in half

3 medium tomatoes, sliced

6 lettuce leaves or a mixture of baby lettuce leaves


  1. In a food processor, combine the shrimp, egg, cilantro, garlic, 3/4 cup bread crumbs, poblano chile, salt, and pepper. Process until the mixture is a coarse puree. Form the mixture into 6 patties and set aside (if the mixture is too wet, add additional bread crumbs, 1 tablespoon at a time, until the mixture can be molded easily).
  2. Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with vegetable oil and grill until golden, about 3 minutes per side, depending on the thickness.

Avocado Aioli:

  1. Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile and cilantro. Process until smooth. Season with salt and pepper, to taste.

To assemble:

  1. Serve the shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato, and lettuce.