Shrimp Burgers

Shrimp Burgers! This is one of the best shrimp recipes around! If you like crab cakes, you'll love these - made with fresh shrimp, panko, rice, Sriracha, lemon, parsley, garlic, and scallions! Consider making the patties smaller for a light appetizer, too!

 

These are shrimp burgers, similar to crab cakes in that they’re thick patties and they taste like summery spice, but are- dare I say- even more full-flavored? I know there are crab enthusiasts out there who’ll wince and shake their heads, but trust me. If you love seafood, if the very thought of biting into tender, succulent chunks of shrimp just sends you straight over the moon, if you lust over the way garlic and parsley and scallions fuse and almost melt together in a recipe, or if just need to pretend it’s summertime…this is your recipe!

Shrimp Burgers! This is one of the best shrimp recipes around! If you like crab cakes, you'll love these - made with fresh shrimp, panko, rice, Sriracha, lemon, parsley, garlic, and scallions! Consider making the patties smaller for a light appetizer, too!

 

Texturally, they’re so satisfying- the bites of shrimp are soft, the grains of rice remain chewy, the panko gives each burger some filling heft. And then there are a handful of pure and booming flavors to swoon over: lemon and herbs and a kick of Sriracha.

 

Shrimp Burgers! This is one of the best shrimp recipes around! If you like crab cakes, you'll love these - made with fresh shrimp, panko, rice, Sriracha, lemon, parsley, garlic, and scallions! Consider making the patties smaller for a light appetizer, too!

 

Serve them with a quick homemade tartar sauce made from half mayonnaise, half Greek yogurt and a heaping spoonful of sweet pickle relish and a side salad. They don’t even need buns, because they’d take away from the flavor!

 

Shrimp Burgers! This is one of the best shrimp recipes around! If you like crab cakes, you'll love these - made with fresh shrimp, panko, rice, Sriracha, lemon, parsley, garlic, and scallions! Consider making the patties smaller for a light appetizer, too!

 

This recipe was inspired by one that practically leapt from the pages of my current favorite cookbook, Cooking For Isaiah. Yes, Silvana Nardone has captured my taste buds once again. I’m going to write her a love letter at some point. And a thank you card. I urge you to check out the book!

 

Shrimp Burgers

Makes: 3 Burgers

Serving Size: 1 Burger

Calories per serving: 157

Fat per serving: 3g

Ingredients

  • 1/2 pound raw shrimp, finely chopped
  • 1/3 cup panko bread crumbs
  • 1/2 cup cooked rice
  • 2 teaspoons minced garlic (1 large clove)
  • 2 tablespoons minced scallions
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons hot chili sauce (recommended: Sriracha)
  • 1 tablespoon fresh lemon juice OR 2 teaspoons soy sauce
  • 1 egg, lightly beaten
  • cooking spray

Instructions

  1. Combine all ingredients in a large bowl and mix well with your hands. Refrigerate the mixture for 30 minutes to allow all flavors to blend and marinate.
  2. Preheat the oven to 400° F. Spray a baking sheet with cooking spray.
  3. Remove the mixture from the fridge and use your hands to form three even patties. Place them on the prepared baking sheet, spray the tops and sides of the burgers with cooking spray, and bake until the visible shrimp pieces have turned pink and opaque, 13 to 15 minutes.

Nutrition Information & Notes:

Nutrition Information for 1 Serving (1/3 of Entire Recipe): Calories 157, Total Fat 3g, Total Carbohydrate 13g, Dietary Fiber 0.3g, Sugars 0.3g, Protein 19g

http://www.andiemitchell.com/shrimp-cakes/

 

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28 thoughts on “Shrimp Burgers

  1. Paul jennette

    I’ll admit I have never heard of using rice in shrimp cakes before now, I would imagine that they provide great texture. I love the use of the Sriracha…I love that sauce and am always looking for ways to use it more!!

    Reply
  2. Liz @ Tip Top Shape

    I change up recipes often, too. I do it pretty much to use up what’s in my apartment and keep me from having eighteen trips to the grocery store. I learned the hard way not to sub too much into baking, though!!

    Reply
  3. Niki

    So in true, not following the recipe fashion, is there another seafood that would work in this recipe? I am not a fan of shrimp, and I imagine (besides boring old crab) any seafood might work flavor wise, but would they hold up? I’m thinking like mahi mahi, grouper, red snapper, something like that. What do you think?

    Reply
  4. Patricia DeWit

    You’ve inspired a new blog in me… something about discipline, and creativity and freedom, all the things that allow you to break the rules. I’ll let you know when I post it.

    Jean Naté… oh my gosh, yes. Your digressions are the best!

    Reply
  5. Lu

    I can totally see myself eating these smothered in hot sauce, sitting in my PJ’s, reading brain candy. Here is my take on cooking…I cook like a hippie. I bake like a drill sergeant. I’m making these. But, I’m not sharing. Well, I might if you gave me a piece of chocolate. Might.

    Reply
  6. Robin

    You’ve GOT to find a store that sells spices in bulk. Then you re fill your empty spice jar for like $2.00.

    And I’m the same way, I can’t follow a savory recipe to save my life!

    Reply
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  10. Rachel

    Huh – I feel the same way about baking and cooking. It’s one of the reasons I always dread people asking me for recipes (and one of the reasons my husband calls what I do in the kitchen ‘experimenting’ rather than cooking – because even our favorites are different every time!). I wonder why that is?

    Reply
  11. Melissa Hendrix

    So I would LOVE to make these but do you have any suggestion on not using the Srirachi sauce? I am not a spicy fan :/ A little is ok but I’m worried they’ll be hot. Thanks!!!

    Reply
    1. admin

      Hey Melissa! I’d recommend a few dashes of Tabasco sauce or any hot sauce you love. You can always drizzle more hot sauce on top of the cakes while eating if you want more heat :)
      Andie

      Reply
  12. tommy

    hi – I’m excited to try this – my 6 year old loves shrimp – One question Can you freeze these? because of aforementioned 6 year old I’m always looking for healthy cool recipes I can make ahead .. Would you freeze them raw or pre-cook and then freeze and thaw/reheat?

    Reply
    1. Andie

      Hey Tommy,

      Thanks! I’d cook them and then freeze them. Reheat straight from frozen in the oven at 400 degrees F for about 10-15 mins.

      Hope they’re a hit!

      Andie

      Reply
  13. Lauren

    What is the nutrition info for this recipe? It sounds delicious. Tried your lemon garlic tuna burger recipe tonight and my boyfriend and I LOVED it.

    Reply
    1. Andie

      Hey Lauren,

      Just worked out the nutrition info:
      For 1 Serving (1/2 of Entire Recipe): Calories 235, Total Fat 3.7 g, Total Carbohydrate 18.8 g, Dietary Fiber 0.4 g, Sugars 0.4 g, Protein 28.9 g

      Andie

      Reply
  14. Lisa

    Made these for dinner tonight, just as directed and they were absolutely scrumptious!
    I loved loved loved the addition of the pepper sauce, it gave the cakes a kick without having to have cocktail sauce on the side… great calorie saver that way.

    Reply
  15. Linda

    OMG….these look amazing!

    One thing I’m going to try….instead of the salt, I will add Old Bay.

    Will be making these this weekend. I’ll let you know how they turn out!

    Reply
  16. Jen

    These are soo delicious! I made them tonight and was blown away at how delicious they were! Last night I made the tuna cakes and the tuna rangoons which were all so delicious! I’ve made a few other of your recipes and just had to tell you how much my family and I love your recipes!

    Reply

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