Let’s get together and have a sassy Shrimp Burger! Crisp outside, tender inside, and lightly spiced, these healthy seafood burgers hold together on the grill and bring welcome variety to your typical cookout menu.
This recipe is sponsored by ALDI
While shrimp might not be the first protein that comes to mind when you think of a burger (Italian Turkey Burgers or even black bean Vegan Burgers tend to be mentioned first), the texture of shrimp makes it ideal for forming patties that you can pack with a heap of mix-ins and spices, without the need to add breadcrumbs or any other binders.
Fewer binders = better, more powerful shrimp flavor.
Like my favorite Salmon Burgers, the trick is nailing the texture.
- A good shrimp burger (or any burger really) needs to be tender and juicy inside without tasting overly soft or mushy.
- It must stay together and be easy to flip on the grill—nothing is sadder than watching your grilled food break apart and disappear between the grates.
- It better taste FABULOUS.
A Budget-Friendly, Healthy Meal
I also love that these shrimp burgers are affordable.
Now that the world is opening back up (and our new patio is finally complete, YAY!), I cannot wait to spend these precious summer evenings entertaining friends.
Hosting brings me so much joy, but it adds up.
By the time you pile the buns, sauces, toppings, chips, etc. into your cart, the price at the register can catch you off guard.
Making nutritious recipes affordable and accessible for busy families is THE top priority for me, both in the recipes I create here and those in my cookbook.
Thus, I am so excited to announce that I am partnering with ALDI, a grocery store that offers high quality products at an affordable price.
I started shopping at ALDI when Ben was in law school, because we needed to stretch our dollar. Today, I still shop there because I know I can rely on its products and it feels good to save in the process.
Seafood is a prime example of a product category that many readers tell me they can’t afford regularly. It turns out, that’s often a misconception, especially if you shop at ALDI.
In addition to the main ingredient (shrimp), ALDI had everything else I needed not only for this burger recipe, but for an entire cookout. From bakery buns, to condiments, to produce, to snacks, to even the drinks, you can get it in one stop and save at the same time!
- These shrimp burgers are ideal for entertaining, because they can be made well in advance and are friendly to an assortment of dietary needs.
- For example, I have a number of friends who are gluten free or who don’t eat red meat. Rather than serve them an afterthought frozen veggie burger, it’s a much better experience when everyone can enjoy the same thing.
How to Make a Shrimp Burger
These Southern shrimp burgers are inspired by the shrimp po’boys I inhaled during my travels through Louisiana. The patties use similar seasoning.
Unlike a po’boy however, these shrimp burgers don’t require the mess of a deep fryer. (If you prefer a fried shrimp burger recipe, by all means you can pan fry them, but we found these burgers taste plenty decadent without the extra oil.)
The secret to holding the patties together without turning them into total mush is to puree only a portion of the shrimp.
The remaining shrimp is roughly chopped then folded into the batter. This gives the burgers texture while avoiding the need for extra binders or fillers.
- Shrimp. Shrimp’s structure and texture make it ideal for creating seafood burgers that hold together on the grill.
- Dijon Mustard. To wake up the shrimp and give the burgers some zip. I use ALDI’s own brand, Burman’s. (Dijon is also the flavor punch in another seafood favorite, Crab Salad.
- Green Onions + Parsley. For a touch of freshness.
- Bell Pepper. A colorful red bell pepper complements the seasonings and sneaks in veggies too.
- Southern-Inspired Spices. Paprika, seafood seasoning, and a pinch of cayenne give a nod to the classic shrimp po’boy.
For a spicy shrimp burger recipe, you can up the amount of cayenne pepper, add a few dashes of hot sauce, or try the Cajun variation listed below.
- Preheat the grill to medium. Add 2/3 of the shrimp to a food processor.
- Add the garlic and seasonings. Pulse a few times.
- Stir in the remaining bell pepper, green onion, and shrimp.
- Shape 6 patties. Refrigerate for 15 minutes.
- Grill for 4-5 minutes. Flip and grill for another 3-4 minutes. Top as desired and ENJOY!
Recipe Variations Suggestions
- Cajun Shrimp Burgers. Swap the salt and seafood seasoning for your favorite Cajun seasoning. Add extra cayenne if you dare!
- Spicy Shrimp Burgers. Supplement the cayenne with additional hot sauce, or top your burger with hot sauce prior to serving.
- Asian Shrimp Burgers. Omit the seafood seasoning and add fresh ginger to the patties. Take a note from my Teriyaki Burgers and top with grilled pineapple.
- Tartar Sauce. Lean into Friday fish fry mode with this one.
- To Store. Place cooked burgers in an airtight storage container or individually wrap and refrigerate for up to 2 days.
- To Reheat. Very gently reheat burgers in a nonstick skillet on the stovetop over medium-low heat.
- To Freeze. Individually wrap cooked or uncooked burgers, and freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating or cooking.
Rewarm your leftover shrimp burgers and serve them as lettuce wraps, over a green salad like this Arugula Salad, or open face on toast with smashed avocado.
Do you hear that? It’s summer calling.
Get outside and make the most of it with these affordable, DELISH shrimp burgers!
FOR THE BURGERS:
- 2 pounds raw Fremont Fish Market Argentine Red Shrimp peel off tail removed, deveined, divided
- 3 cloves garlic peeled
- 1 tablespoon ground paprika
- 1 tablespoon Burman’s Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon seafood seasoning
- 1/8 teaspoon cayenne pepper
- 2 green onions roughly chopped, divided
- 1 small red bell pepper roughly chopped, divided
- ¼ cup roughly chopped fresh parsley
- Canola oil for grilling
- Specially Selected Brioche Buns
- Friendly Farms Plain Nonfat Greek yogurt
- Burman’s Dijon mustard
- Sliced tomato
- Sliced avocado
- Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
- Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
- Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
- Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
- Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure—any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
- If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
- Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!
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This post is sponsored by ALDI. As always, all opinions are my own. Thank you so much for supporting the brands and companies who support Well Plated and make it possible for me to continue to create high quality content for you! For recipe inspiration and to learn more, visit ALDI’s blog, Facebook, Pinterest, Twitter and Instagram.