Shrimp Burgers
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 dependent 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!
Shrimp Burgers
Ingredients
Shrimp Patties
- 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
Toppings
- 1 medium tomato thinly sliced
- 2 pickles thinly sliced
- 1/2 red onion thinly sliced
- 1 head iceberg lettuce cut into quarters
Instructions
Shrimp Burgers
- 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.
these were a big success for friday night dinner. my wife doesn’t really eat shrimp – so for her to say how tasty they were and then ask that i make them again tells you all you need to know. you can easily never eat beef burgers again after tasting these.
These were very good, but I used chickpea flour, instead and made them in the air fryer. Thank you
Thanks for leaving a comment! I am so happy you enjoyed them! I bet they were delicious in the air fryer, I have wanted to buy one for so long!
Use raw shrimp or cooked shrimp??
I recommend using raw shrimp.
These were amazing! The lemony flavor was wonderful. I subbed regular flour for almond flour. I did have a little trouble making sure they were done in the middle.
Im so happy to hear that they turned out ok using regular flour, thats great news!
I made your recipe with some pre cooked baby shrimp and did not leave in refrigerator for an hour and cooked it in olive oil. It was excellent. I am going to cook the rest tomorrow and experiment with freezing and then cooking. I’m all about prepping ahead. You can find me at http://www.simpleandwell.net. I’d love some more Paleo & Candida friendly recipes. Would you like to be a guest recipe blogger on my site?
Thanks for the comment Linda! So happy that the recipe worked with precooked shrimp! I would love to hear more about guest blogging, if you could send me an email (carmen@everylastbite.com) with more info that would be great. Thanks!
I’m thinking of making these tomorrow night and am wondering how they are reheated as leftovers?
really well! They will last for 2-3 days in the fridge and taste great 🙂
Delicious! I could eat these twice a week. Thank you for the recipe.
This was so yummy and I will be adding it to my recipes. So fresh and flavorful.
i’ve made these and they are delicious. i want to make them again for a little get together. i’m wondering if i could prep the patties ahead of time and freeze until the day i’m ready to cook them?
Why is the sodium content so high? What is causing that?
I wonder if these would hold up in slider buns?
Can these be assembled the day before cooking?
They were just okay. But it was a lot of work for just okay. I wouldn’t make them again
Why almond flour? Why not regular all purpose flour?
Amazingly tasteful! I made these tonight for my family and it was a huge hit. I can’t wait to have them again! Had a little problem finding almond flour but they have it in bulk at Sprouts. The aioli complemented the shrimp burgers perfectly!!
My husband made these for our dinner tonight. We both thought they were wonderful. We did not have almond flour and opted to substitute seasoned dried bread crumbs instead. My husband made the aoili for me (he is not a sauce fan) and I did try it with mine but for me the aioli was not needed and masked a bit of the flavor of the shrimp cake. It made 4 so we have 2 to cook for tomorrow night’s dinner! Thank you sharing this recipe!
This dish looks delicious. I’m going to learn how to make this to play dumb ways to die with interest.
YUM-MY!! I made this for me and my mother-in-law and we both loved them. The aioli was the bomb.