Looking for a quick and flavorful dinner idea? These Shrimp Burgers are the ultimate light and zesty meal for two! Perfectly portioned, easy to make, and packed with fresh seafood flavor, they’re ideal for weeknight dinners or a cozy seafood date night.
When it comes to cooking for two, it’s easy to feel stuck between overcooking and wasting leftovers or settling for boring, repetitive meals. I’m starting Cooking for Two, a series dedicated to perfectly portioned recipes that eliminate food waste and make mealtime easier for smaller households. Today’s recipe? Shrimp Burgers—a lighter, seafood twist on the classic beef burger.
Sometimes, you just want something different. These shrimp burgers are juicy, flavorful, and versatile. You can serve them on buns, go bunless for a low-carb option, or even split a single bun for a more petite presentation. Whether it’s a quick weeknight meal or a cozy dinner for two, these burgers deliver restaurant-quality flavor with minimal effort.
Why This Recipe Works
• Perfect Portions: This recipe makes exactly two burgers, helping to avoid food waste and overeating.
• Juicy and Flavorful: The combination of fresh shrimp, lemon zest, and a touch of cayenne creates a light, zesty flavor profile.
• Versatile: Serve these on buns, a bed of greens, or even tucked into lettuce wraps for a carb-free option.
• Quick and Easy: Minimal prep and cooking time make this an excellent weeknight dinner choice.
Shrimp burgers originated along the southeastern coastal regions of the United States, where seafood is plentiful and deeply ingrained in local cuisine.
They are a delicious twist on traditional crab cakes, celebrating the versatility of shrimp while creating a dish that’s hearty yet light.ht?
Tips for Making Shrimp Burgers
• Freshness Matters: Use the freshest shrimp you can find for the best flavor. Frozen shrimp works well too—just be sure to thaw them properly.
• Chill the Patties: Refrigerating the patties for 15 minutes helps them hold their shape when cooking.
• Customize the Bun: Not a fan of regular buns? Try brioche, potato rolls, or serve the patties bunless for a lighter meal.
• Keep It Simple: These burgers pair well with a side salad, sweet potato fries, or roasted vegetables.
How To Make Shrimp Burgers
What you will need:
Equipment
Ingredients
- 12 oz extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)
- ¼ cup panko bread crumbs
- 1½ tbs mayonnaise
- 1 scallion thin
- 1 tbs fresh parsley, minced
- ½ tsp grated lemon zest
- ⅛ tsp salt
- ⅛ tsp pepper
- Pinch cayenne pepper
- 1 tsp vegetable oil
- 2 hamburger buns
1. Prepare the Shrimp:
Pulse shrimp in a food processor until you have a mix of finely minced and coarsely chopped pieces (about 7 pulses). Scrape down the sides as needed.
2. Mix Ingredients:
In a mixing bowl, whisk together panko, mayonnaise, scallion, parsley, lemon zest, salt, pepper, and cayenne. Fold in the processed shrimp until just combined.
3. Form Patties:
Transfer the shrimp mixture to a small baking sheet. Divide it into two equal portions and shape into 1-inch-thick patties. Press a shallow divot in the center of each patty to prevent puffing. Cover and refrigerate for 15 minutes.
4. Cook the Patties:
Heat vegetable oil in a nonstick skillet over medium heat until shimmering. Gently place patties in the skillet and cook until crisp and browned on both sides, about 4 minutes per side.
5. Assemble the Burgers:
Toast the buns if desired. Place the cooked shrimp patties on the buns and add your favorite toppings. Serve immediately.
A Shrimp-tacular Dinner for Two!
Shrimp burgers are proof that cooking for two doesn’t mean sacrificing flavor or creativity. These patties are packed with fresh, zesty goodness and offer the perfect balance of indulgence and simplicity. Whether you’re whipping these up for a weeknight dinner or a relaxed weekend meal, they’re sure to impress.
Ready to dive into this seafood sensation? Give this recipe a try and let me know how you served your shrimp burgers in the comments below!
Shrimp Burgers
Equipment
Ingredients
- 12 oz extra-large shrimp, peeled, deveined, and tails removed (21 to 25 per pound)
- ¼ cup panko bread crumbs
- 1½ tbs mayonnaise
- 1 scallion thin
- 1 tbs fresh parsley, minced
- ½ tsp grated lemon zest
- ⅛ tsp salt
- ⅛ tsp pepper
- Pinch cayenne pepper
- 1 tsp vegetable oil
- 2 hamburger buns
Instructions
- Pulse shrimp in food processor until there is an even mix of finely minced and coarsely chopped pieces of shrimp, about 7 pulses, scraping down sides of bowl as needed.
- Whisk panko, mayonnaise, scallion, parsley, lemon zest, salt, pepper, and cayenne together in large bowl. Gently fold in processed shrimp until just combined.
- Scrape shrimp mixture onto small baking sheet. Divide mixture into 2 equal portions, gently flatten each portion into 1-inch-thick patty, and press shallow divot in center of each patty. Cover with plastic wrap and refrigerate for 15 minutes.
- Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Gently place burgers in skillet and cook until crisp and browned on both sides, about 4 minutes per sides. Serve burgers on buns.
Nutrition
