Spicy Shrimp Burger

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4-6 people

Mix up your burger game with this deliciously crispy Spicy Shrimp Burger recipe by @creoleseoul. With so many great flavors, each bite is sure to wow your taste buds!

Spicy Shrimp Burger

Shop Tony's Flavors In This Recipe

Ingredients

  • 2lbs medium shrimp, peeled and deveined

  • 2 large eggs

  • 1 ½ cup panko breadcrumbs

  • ½ cup diced jalapenos

  • ½ cup green onions, diced

  • ¼ cup garlic, minced

  • 1 tablespoon olive oil

  • 3 tablespoons softened butter

  • 2 cups slaw or chopped lettuce

  • 2 cups sliced onions (optional)

  • ¼ cup cooking oil

  • Tony Chachere’s Creole Seasoning, to taste

  • Onion powder, to taste

  • Garlic powder, to taste

  • Italian seasoning, to taste

  • 2 teaspoons cayenne pepper

  • 6 hamburger buns

  • Spicy Mayo

  • Clear

Directions

  1. Chop ¼  of the shrimp into small chunks and set aside and add the remaining shrimp to a food processor. Add green onions, garlic, panko crumbs, seasonings, olive oil, and jalapenos. Blend until all ingredients are combined and shrimp are pureed.
  2. In a large bowl add the cut and pureed shrimp and eggs. Mix until well combined.
  3. Heat half the cooking oil in a large skillet on medium heat. Scoop about half a cup of the shrimp mixture, roll into a ball and then flatten out into a circle. Repeat with remaining shrimp mixture.
  4. Add shrimp burgers to the skillet in batches of 2-3 to not overcrowd the skillet.
  5. Cook for 4 minutes, flip and cook for additional 4 minutes or until burgers are cooked through. Add remaining oil and cook the next batch of shrimp burgers.
  6. In the same skillet, add in sliced onions, and saute for 8-10 minutes until over medium-low heat or until onions are browned.
  7. Butter hamburger buns and add to a separate skillet over medium heat for 2 minutes or until buns are lightly toasted.
  8. Coat bottom and top buns with spicy mayo, and on the bottom bun add a spoonful of onions, then shrimp burger, a handful of slaw, and finally the top bun.

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