Turn your meat into a meal! Choose from our selection of mouthwatering recipes - whether you're a beginner in the kitchen or a bonafide home chef, there's something for everyone to enjoy!

Shrimp Burgers

Written by Stephanie Kay
  • 30 minutes
  • 4

Mix up burger night with these spicy shrimp burgers! Serve them on a classic burger bun or on top of a salad for a lighter, low-carb meal.

See more from Stephanie Kay at


  • 1 pound shrimp, raw, thawed
  • 1 clove garlic, sliced
  • 1-inch ginger root, peeled and sliced
  • 1 red chilli pepper, small, seeded
  • 1 green onion, finely chopped
  • ¼ cup cilantro, finely chopped
  • 3 tablespoons breadcrumbs
  • ¼ teaspoon salt
  • 4 burger buns
  • ¼ cup mayonnaise
  • 2 teaspoons sriracha
  • 1 cup cabbage, shredded
  • ¼ cup carrot, shredded
  • ¼ cup cilantro, finely chopped
  • ½ tablespoon rice vinegar
  • 1 pinch salt


  1. Place thawed shrimp on a cutting board or plate and pat dry using a paper towel to remove as much excess water as possible. 
  2. In a food processor, combine the garlic, ginger, and red chilli and pulse until finely chopped, scraping down the sides as needed.
  3. Add ½ of the shrimp to the food processor and pulse again until the shrimp is finely chopped.
  4. Add remaining shrimp, green onion, cilantro, breadcrumbs, and salt and pulse a few times until broken down and pasty. Be careful not to over blend it, you still want some chunks of shrimp in there.
  5. Once blended, divide the shrimp mixture into 4 equal-sized burger patties.
  6. Heat a grill or grill pan to medium-high heat. Brush the grill with a little bit of oil, add patties to the grill and cook for 4-5 minutes, flip and cook for an additional 3-4 minutes until cooked through. When the shrimp burgers are almost done, toast the buns.
  7. While the burgers are cooking, add the mayonnaise and sriracha to a small bowl and stir until well combined. Set aside. 
  8. In a medium bowl, add shredded cabbage, shredded carrots and cilantro, drizzle with rice wine vinegar, add a pinch of salt and toss to combine. Set aside.
  9. Once cooked, remove shrimp patties from the grill and assemble the burgers; add shrimp pattie to a bun, top with sriracha mayo, and a handful of the cabbage mixture.
  10. Serve the burgers immediately; any leftovers patties can be stored in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. 

Join our community

Join us for delicious recipes, exclusive offers & truLOCAL news.