Shrimp Burger

Photo: Oxmoor House

This recipe was adapted from Barbara Esposito’s low-fat version of a menu favorite at Provision Company in North Carolina.

Yield: Serves 6 (serving size: 1 burger)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 10g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 5g
  • Protein: 27.2g
  • Carbohydrate: 28g
  • Fiber: 1.6g
  • Cholesterol: 194mg
  • Iron: 2mg
  • Sodium: 818mg
  • Calcium: 319mg


  • Burgers:
  • 2 slices high-quality whole-wheat bread
  • 2 pounds raw large shrimp, peeled, deveined, and divided
  • 1 egg white
  • 1 tablespoon grated onion
  • 3/4 tablespoon Old Bay seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped parsley
  • Sauce:
  • 1/4 cup light mayonnaise
  • 1/4 cup light sour cream
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons capers, chopped (optional)
  • 1 teaspoon prepared horseradish
  • 1 teaspoon chopped parsley
  • Remaining Ingredients:
  • 3 teaspoons canola oil, divided
  • 6 hamburger buns, toasted
  • 6 romaine lettuce leaves
  • 6 (1/4-inch-thick) slices tomato


  1. 1. To prepare burgers, pulse bread in a food processor to coarse crumbs, about 4 pulses. Transfer to a bowl. Place 1 1/2 pounds shrimp into food processor; add egg white, onion, Old Bay, and pepper, and pulse until there is a mix of finely minced pieces and coarsely chopped pieces, about 7 pulses. Add mixture to breadcrumbs.
  2. 2. Chop remaining 1/2 pound shrimp into 1/2-inch pieces; add to breadcrumb-shrimp mixture. Add 1/4 cup chopped parsley, and mix until combined. Shape mixture into 6 (1/3-cup) balls. To prepare sauce, combine mayonnaise, sour cream, lemon zest, lemon juice, capers, if desired, horseradish, and 1 teaspoon parsley. Reserve.
  3. 3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat until oil begins to shimmer, about 1 minute. Place 3 shrimp balls in pan, flattening to 1/2-inch thickness. Reduce heat to medium; cook until edges turn pink, and burger looks golden, about 3 to 4 minutes. Turn over and cook 3 minutes or until done. Repeat with remaining oil and shrimp balls.
  4. 4. Spread about 2 tablespoons sauce on each bun bottom. Top each with shrimp burger, lettuce leaf, and tomato slice. Cover with bun tops.
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