Spicy Shrimp Burger Recipes

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SHRIMP BURGERS



Shrimp Burgers image

Shrimp burgers with lemon and butter. Great for a summer lunch.

Provided by Ellen Jane Burdin Donahue

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 3

Number Of Ingredients 9

¾ pound raw, peeled shrimp
1 egg, beaten
¼ cup bread crumbs
1 small lemon, juiced
1 tablespoon lemon zest
1 teaspoon seafood seasoning (such as Old Bay®)
ground black pepper to taste
2 tablespoons frozen butter cut in small pieces
2 tablespoons canola oil, or as needed

Steps:

  • Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
  • Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
  • Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 8.4 g, Cholesterol 254.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 509.7 mg, Sugar 1.1 g

SHRIMP BURGERS



Shrimp Burgers image

You can make a burger out of anything, as most home cooks know; the challenge is in choosing a central element that delivers superior flavor and texture. Shrimp, like scallops, contain a high amount of natural gelatin, which allows you to incorporate a considerable amount of flavorings without worrying about the burger falling apart. If you purée just a portion of the shrimp, leaving the rest - along with the flavorings - just roughly chopped, you produce a good-textured burger with powerful flavor. Feel free to vary the heat, reducing or increasing the amount of chile. And as with any burgers, these can be seasoned pretty much according to your whim. No grill? Go ahead and pan-fry these burgers with a little bit of oil over medium-high heat.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 large clove garlic, peeled
1 dried or fresh chile, stemmed, seeded and deveined, or more to taste
1 1-inch piece ginger, peeled and roughly chopped
1 1/2 pounds peeled shrimp, deveined if you like
1/4 cup roughly chopped shallots, scallions or red onion
1/4 cup roughly chopped red or yellow bell pepper, optional
Salt and pepper
1/2 cup cilantro leaves, or to taste
Neutral oil, like corn or canola, as needed
Toasted buns, optional
Lime wedges or ketchup for serving

Steps:

  • Start a charcoal or gas grill; fire should be moderately hot and rack about 4 inches from heat source.
  • Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 15 to 20 minutes.
  • Brush grill or patties lightly with oil and place them on grill. Cook undisturbed until a dark crust appears on bottom and they release fairly easily with a spatula, about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side. Serve on buns or not, as you like, with ketchup or lime juice as a condiment.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 1 gram, Sodium 967 milligrams, Sugar 1 gram, TransFat 0 grams

CRISPY SHRIMP BURGER



Crispy Shrimp Burger image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 27

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium-size shrimp, peeled, deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions or scallions (green part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning, recipe follows
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns, toasted
1 recipe Tartar Sauce, recipe follows
Shredded lettuce
Sliced vine-ripened tomatoes
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
  • Combine all ingredients thoroughly.

SPICY SHRIMP BURGERS



Spicy Shrimp Burgers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 15

1 pound raw peeled and deveined small shrimp
1 celery stalk with green, leafy tops, coarsely chopped
1/2 small to medium yellow skinned onion, coarsely chopped
1/2 green bell pepper, seeded and coarsely chopped
1 clove garlic
A handful parsley leaves
1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
1 lemon, zested
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 English muffins, sandwich size plain or sour dough flavor
1/4 cup mayonnaise or reduced fat mayonnaise
1/4 cup chili sauce or salsa or taco sauce
Butter or Boston lettuce leaves

Steps:

  • Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine.
  • Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.
  • Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

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