Thai Shrimp Burgers 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

THAI SHRIMP BURGERS ON GARLIC NOODLES



Thai Shrimp Burgers on Garlic Noodles image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

BURGER PATTIES:
2 tablespoons Jif® Extra Crunchy Peanut Butter
2 tablespoons brown sugar, packed
1 tablespoon fresh chopped cilantro
1 tablespoon minced garlic
2 tablespoons Thai fish sauce*
4 teaspoons Thai roasted chili paste*
8 ounces salad shrimp, coarsely chopped
1 pound ground turkey
NOODLES:
1 (6 oz.) package Savory Garlic Stir Fry Meal Kit*
1/4 cup Jif® Extra Crunchy Peanut Butter
Crisco® Original No-Stick Cooking Spray
GARNISH:
Fresh cilantro, chopped
Lime wedges

Steps:

  • COMBINE 2 tablespoons peanut butter, brown sugar, cilantro, garlic, fish sauce, chili paste and shrimp in a medium bowl until well combined. Crumble ground turkey over seasoning mixture. Gently combine the ingredients, shaping meat into eight (4-inch) patties. Refrigerate.
  • PREPARE noodles from kit according to package directions. Heat a medium skillet over medium heat, adding 1/4 cup peanut butter and sauce mix just until combined. Add softened noodles. Mix well to combine. Cover and remove from heat.
  • COVER unheated grill grate with foil. Spray with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill burgers for 3 to 5 minutes per side or until juices run clear. Divide noodles evenly among four dinner plates. Top with 2 burgers, garnish with chopped cilantro and lime wedges.
  • Tip: *Thai fish sauce, roasted chili paste and meal kit are available in your grocer's international food aisle.

THAI SHRIMP BURGERS



Thai Shrimp Burgers image

This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Thai Recipes

Yield 4

Number Of Ingredients 13

1 ½ pounds large shrimp, peeled
2 large garlic cloves, minced
2 tablespoons minced fresh ginger
1 jalapeno pepper, seeded and minced
6 tablespoons minced cilantro
3 Green Onions, thinly sliced
½ cup Thai peanut sauce
¼ cup dry bread crumbs
½ teaspoon salt
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 cups slaw mix
4 small (4 inch) pita breads

Steps:

  • In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
  • Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
  • For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
  • Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 33.1 g, Cholesterol 261.6 mg, Fat 19.4 g, Fiber 3 g, Protein 43 g, SaturatedFat 3.5 g, Sodium 827.5 mg, Sugar 1.4 g

SOUTHERN SHRIMP BURGERS



Southern Shrimp Burgers image

Dry the shrimp thoroughly before processing, or the burgers will be mushy. Handle the burgers gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart. ATK

Provided by gailanng

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

1 slice hearty white bread, torn into large pieces
1 1/2 lbs raw extra-large shrimp, peeled, deveined and patted dry (21 to 25 per pound)
1/4 cup mayonnaise
2 scallions, minced
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
1 pinch cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil (for brushing)
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon cilantro, minced
2 teaspoons sriracha hot sauce
2 teaspoons lime juice
1/2 teaspoon salt
1 garlic clove, minced

Steps:

  • Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
  • Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
  • Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
  • Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
  • To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
  • Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
  • Sauce: Combine all ingredients together. Stir until well mixed.

Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 3.7, Cholesterol 229.2, Sodium 1517.8, Carbohydrate 6.9, Fiber 0.6, Sugar 1.6, Protein 24.5

SOUTH CAROLINA SHRIMP BURGERS



South Carolina Shrimp Burgers image

Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 tsp. brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
1/4 teaspoon pepper
1 cup panko breadcrumbs
1 1/4 lbs large shrimp, peeled, deveined and tails removed (26-30 count per pound and divided)
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 green onions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves bibb lettuce

Steps:

  • For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
  • For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
  • Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
  • Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
  • Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6

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