These really are the best Shrimp Burgers! They are packed with chunks of shrimp, lemon and herb and are light and fresh in flavour. They take just 30 minutes to make and are Keto, Whole30 and Paleo.
The satisfaction I get from eating a burger is usually dependant on just one thing, the toppings. If you put enough condiments, caramelized onions, sautéed mushrooms and avocado on a piece of cardboard, top it with a pickle and put it in a bun, I will happily eat it without a single complaint. To be perfectly frank, the patty is more or less irrelevant.
These Shrimp Burgers are a total game changer. With delicious chunks of tender shrimp packed into each bite and subtle flavours of lemon and parsley, toppings are unnecessary. I like serving the shrimp burgers in a lettuce bun topped with a lemon and garlic aioli, lettuce and a pickle.
Tips for making the best shrimp burgers:
- Raw shrimp: Don’t try using cooked shrimp for the patties, the shrimp needs to be raw so that the mixture binds together.
- Keep them small: Don’t make the patties too big. Keeping them smaller will help them stay together when cooking and will also ensure that the shrimp cooks all the way through.
- Put them in the fridge (or freezer): Once the patties have been formed, place them in the fridge for an hour or freezer for 15 minutes if you are in a rush. This will firm up the shrimp and help the patties to hold together when cooking.
- Leave them be: After placing the patties in a hot pan, leave them to cook on medium high heat for 4 minutes without touching them. Leaving them to cook undisturbed will ensure a nice golden crust forms and they don’t fall apart when flipping
Ways to eat these shrimp burgers:
- With your favourite burger toppings between two lettuce leaves or a bun.
- Warm on top of a salad
- Made in smaller bite size, topped with the aioli and served as finger food
Here are a few other shrimp recipes you might enjoy…
- Coconut Shrimp with Sweet Chili Dip
- Spicy Shrimp Tacos
- Lemon, Shrimp & Spinach Risotto
- Citrus, Fennel, Avocado & Shrimp Salad
- Jalapeno “Cheese” Stuffed Bacon Wrapped Shrimp
- Shrimp, Zucchini & Asparagus Skewers
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 1 pound Shrimp
- 1/2 cup Almond Flour
- 1 egg
- 2 tbsp finely diced red onion
- 1/4 cup chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tbsp oil
Garlic & Lemon Aioli
- 1/3 cup mayonnaise
- 2 tsp lemon juice
- 1 clove garlic
- 1 tbsp chopped parsley
- 1 medium tomato thinly sliced
- 2 pickles thinly sliced
- 1/2 red onion thinly sliced
- 1 head iceberg lettuce cut into quarters
- Place half of the shrimp in a food processor and pulse until finely ground. Roughly chop the other half of the shrimp into small pieces no bigger than the size of a pea. Place all of the shrimp in a bowl along with the almond flour, egg, finely diced onion, chopped parsley, lemon juice/zest, salt and pepper and stir until well combined.
- Form the batter into balls the size of a small fist and flatten slightly. Place the patties on a parchment paper lined baking sheet and transfer the the fridge for 1 hour or freezer for 15 minutes to help the patties firm up.
- While the patties are resting, in a bowl whisk together the parsley, garlic, lemon juice and mayonnaise. Set aside.
- Heat the oil in a frying pan on medium-high heat. Cook the patties for 4 minutes per side until golden in colour. To keep the patties from falling apart when cooking, make sure the pan is hot before adding them in, and leave them to cook for 4 minutes without touching so that a golden crust forms before flipping over.
- To assemble the burgers spread the sauce on the inside of the lettuce. Top with 2 slices of tomato, sliced pickles and red onion. Add the shrimp patty on top, place the other half of the lettuce leaf on top like a sandwich and wrap the burger in parchment paper to make it easier to eat.