Saturday, May 26, 2012

Shrimp Burgers

Don't let this picture fool you, it looks like a hamburger, but it's not.  It's a SHRIMP BURGER!  It is so flavorful.  I got this recipe from a Emeril's show, but it's really Marcelle Bienvieu's recipe.
She left out the breadcrumbs and they ARE necessary.  I used Panko.

  • 1 ½ lbs. shrimp, peeled, deveined, and chopped
  • ½ C. onions, finely chopped
  • ¼ C. red bell pepper, finely chopped
  • ½ C. celery, finely chopped
  • ¼ C. green onions, finely chopped
  • ¼ C. parsley, finely chopped
  • 1 egg, beaten
  • ¼ t. cayenne pepper
  • ½ t. kosher salt
  • ½ T. Tony Chachere’s Creole seasoning, plus 1 t.
  • 1 t. baking powder
  • 1 C. Panko bread crumbs
  • ½ C. all-purpose flour
  • 1 C. vegetable oil, for frying
  • 4 hamburger buns
  • Shredded lettuce
  • 1 Roma tomato, cut into slices
  • Homemade Tartar Sauce
  1. In a bowl with a cover, combine the shrimp, onions, bell peppers, and celery with the beaten egg
  2. Add the Tony’s, salt, cayenne, green onions, parsley, and baking powder and mix well
  3. Cover and refrigerate for 2 hours
  4. Remove the mixture from the refrigerator and add the Panko
  5. Form into 4 patties
  6. In a shallow bowl, combine the flour and the 1 t. of Tony’s
  7. Add the vegetable oil to a large skillet and place the skillet over medium heat
  8. Dredge each patty on both sides through the flour mixture, then add to the skillet
  9. Cook for 4 minutes on each side
  10. Drain each on paper towels
  11. Serve each burger on a bun with Homemade Tartar Sauce, lettuce, and tomato
Tips and Tricks:
  • Make the Homemade Tartar Sauce first, the night before is best.  Don’t skip this!  The Shrimp Burgers are so good with this Tartar Sauce.
  • Sometimes, I use a 1 lb. container of Creole seasoning from the produce section to speed up this recipe.  Creole seasoning generally has onions, green peppers, celery, garlic, green onions, and parsley.  The 1 lb. container is about 2 C.


  1. I always bring home gulf shrimp and think this may have to be one we try this summer!

  2. Erin,
    When I made these, I doubled the recipe and fried them all off the night I made them. They were really good the night I made them, but they were even better the next day. I think you, Charlie, and the boys will love them.