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Ditch the standard beef and try these golden, crunchy Shrimp Burgers that bring beachy vibes to your kitchen table. Each mouthful offers the perfect mix of juicy shrimp, crunchy exterior, and fresh components that'll make you feel like you're dining at a waterfront eatery. I've tweaked this recipe countless times and finally nailed the formula for burgers that stay crisp on the outside, juicy inside, and bursting with ocean-fresh taste.
When I first whipped these up during our family's seaside weekend, they vanished so fast I had to cook another round. They've since become our official summer kickoff meal, though we can't help making them all year long.
Key Ingredients Explained
- Quality shrimp (fresh or frozen): Try to grab wild-caught ones for extra flavor punch
- Panko breadcrumbs: Gives you a much airier, crunchier finish than standard breadcrumbs
- Mayonnaise: Holds everything together while adding moisture and richness
- Scallions: Adds a light, fresh oniony kick that works wonders with shrimp
- Brioche buns: The slight sweetness and buttery softness pairs beautifully with seafood
Clear Step-by-Step Guide
- Step 1: Getting The Mix Just Right
- Work with small batches of shrimp when pulsing for the best texture - aim for a mix of finely chopped and chunky bits. Don't forget to wipe down the sides between pulses. Keep a close eye to avoid turning it into paste. The mixture should stick when pressed but still show visible shrimp chunks.
- Step 2: Forming Perfect Patties
- Dampen your hands slightly before shaping. Press the mixture firmly but don't squash it completely. Shape them a bit wider than your buns as they'll shrink while cooking. Poke a small dent in the middle to keep them flat.
- Step 3: Nailing The Crust
- Really push those breadcrumbs into the patties. Let them sit for about 5 minutes so the coating sticks better. Move them carefully to keep the coating intact. Make sure the breadcrumb layer is thick and covers all sides.
- Step 4: Cooking To Perfection
- Wait for the oil to shimmer but not smoke before adding patties. You want to hear a consistent sizzle during cooking. Don't flip them too soon. Use two spatulas for the gentlest flip possible.
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I first fell for shrimp burgers during a beach getaway where this tiny seafood joint made the most incredible version I'd ever had. It took me almost a month of kitchen experiments back home to nail that perfect texture, but I wouldn't change a thing about the journey.
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Tasty Serving Ideas
- Pairings: These go great with homemade slaw or a simple cucumber salad that adds freshness and crunch next to the crispy burgers.
- Plating Tip: Build your burger by spreading tartar sauce on the bottom bun first to prevent sogginess, then add lettuce before the shrimp patty, and finish with your favorite toppings.
Frequently Asked Questions
- → Can I prep these ahead?
- Yep, you can form and chill overnight or freeze for months.
- → Why chop shrimp in two sizes?
- Small pieces bind the mix, while chunks keep it textured.
- → Can I grill instead?
- They're delicate, so frying works better.
- → What if I don’t have panko?
- Regular breadcrumbs work, but panko keeps it crunchier.
- → How do I know they’re cooked?
- Golden brown and hits 140°F, about 3-5 minutes each side.