Shrimp Burgers
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Bring the flavor of the coastal South to your kitchen with juicy, panko-crusted shrimp burgers – ready in just 30 minutes!
Photo by America’s Test Kitchen
Straight from one of my favorite cookbooks, Foolproof Fish, by the ever-reliable America’s Test Kitchen, these shrimp burgers with tartar sauce have quickly become one of my favorite new shrimp recipes. A Southern coastal favorite, they’re made from just a few simple ingredients: chopped raw shrimp, mayonnaise, scallions, salt, pepper, and cayenne. To achieve that irresistible crunch reminiscent of fried seafood, the patties get a panko coating and are sautéed to golden, crisp perfection.
The best part? You can serve these shrimp burgers in under 30 minutes—perfect for those hectic weeknights. By the way, if burgers aren’t calling your name today, just ditch the buns—the patties make delicious shrimp cakes! Pair with corn on the cob or a fresh corn salad for a lovely dinner.
Table of Contents
“These are just delicious! Everyone loved them.”
What You’ll Need To Make Shrimp Burgers
Step-by-Step Instructions
Pulse the panko in a food processor until finely ground, about 15 pulses; transfer to shallow dish.
Place one-third of the shrimp (about 1 cup), mayonnaise, salt, pepper, and cayenne in the now-empty processor.
Pulse until the shrimp are finely chopped, about 8 pulses.
Add the remaining shrimp.
Pulse until coarsely chopped, about 4 pulses, scraping down the sides of the bowl as needed.
Transfer to a bowl and stir in the scallions.
Using your lightly moistened hands, divide the shrimp mixture into 4 equal portions, then gently shape each portion into a ¾-inch-thick patty.
Working with 1 patty at a time, dredge in panko, pressing lightly to adhere; transfer to a plate.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.
Cook until the patties are golden brown and register 140 degrees, 3 to 5 minutes per side.
Transfer the shrimp burgers to a paper towel–lined plate and let drain, about 30 seconds per side.
Spread tartar sauce evenly among the bun bottoms, then place the burgers and lettuce on top. Cover with the bun tops and serve.
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Shrimp Burgers
Bring the flavor of the coastal South to your kitchen with juicy, panko-crusted shrimp burgers – ready in just 30 minutes!
Ingredients
- 1 cup panko bread crumbs
- 1½ pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed, divided
- 2 tablespoons mayonnaise
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- 3 scallions, chopped fine
- 3 tablespoons vegetable oil
- 1 cup tartar sauce
- 4 hamburger buns, toasted if desired
- 4 leaves Bibb lettuce
Instructions
- Pulse panko in food processor until finely ground, about 15 pulses; transfer to shallow dish. Place one-third of shrimp (about 1 cup), mayonnaise, salt, pepper, and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer to bowl and stir in scallions.
- Using your lightly moistened hands, divide shrimp mixture into 4 equal portions, then gently shape each portion into ¾-inch-thick patty.
- Working with 1 patty at a time, dredge in panko, pressing lightly to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering.
- Cook until patties are golden brown and register 140 degrees, 3 to 5 minutes per side. Transfer burgers to paper towel–lined plate and let drain, about 30 seconds per side. Spread tartar sauce evenly among bun bottoms, then place burgers and lettuce on top. Cover with bun tops. Serve.
- Note: Nutritional information does not include tartar sauce.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 467
- Fat: 19 g
- Saturated fat: 2 g
- Carbohydrates: 34 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 40 g
- Sodium: 610 mg
- Cholesterol: 277 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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this recipe is a ‘keeper’ for sure, but not if I can’t find a way to keep the patties from completely falling apart before they even reach the crumb coating dish. I stayed to your recipe exactly, but I had to re-form the patties in the crumb dish and then again in the fry pan. ??? Any suggestions?
Hi David, I’m sorry you had a problem with these holding together! Did you use raw shrimp?
Did this slightly different. Skipped the bread crumbs and the oil. Forgot to get scallions and used sweet onion instead. After following the directions to make the patties, set them on a parchment paper lined tray that was sprayed with olive oil in refrigerator for over an hour, then cooked them on our charcoal grill. Served with slice of tomato and Lemon Herb Aioli on toasted rolls. Fantastic!
I’ve had very dodgy outcomes with shrimp burgers in the past so didn’t have the highest expectations of this recipe but it was a triumph 😀. The texture is amazing; previous efforts have always fallen apart but this hold together perfectly. I was worried that it would be under seasoned but apart from adding a finely diced rib of celery to the shrimp and a couple of tablespoons of grated Parmesan to the breadcrumbs I followed the recipe faithfully and it was absolutely delicious. This will be part of my summer rotation from now on👍
Is this 1.5lbs shrimp AFTER peeling?
Hi Marjory, it’s before peeling. 😊
I would love to make these but I don’t know how many pounds? of shrimp to use. I noticethis on all of your recipes, no amounts.
Hi Shirley, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
These were absolutely delicious and so easy to make. I am ATK subscriber and must’ve missed this recipe. Thank you for sharing it!
I saw your email and scrolled down and saw shrimp burgers. Thus I made them for the game tonight and they were a huge hit. I ended up making them a bit smaller and got 6 out of the recipe, but used your tartar sauce recipe as well, served them on whole wheat buns with the bib lettuce. So easy to make and so delicious, the simplicity of the recipe made them even better. The whole crowd loved em.
Cannot wait to try these, and Thank you for the recipes.