Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Cook Time
12 Mins
Other Time
1 Hour 30 Mins
Yield
Makes 4 servings

Recipes for shrimp burgers, a favorite food of Southern shrimping towns, are often a big secret. Here we divulge our version, which is chunky and spicy with some Cajun flair.

How to Make It

Step 1

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Step 2

Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.

Step 3

Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.

Step 4

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.

Step 5

Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.

Step 6

Note: For testing purposes only, we used Keebler Town House Bistro Corn Bread Crackers.

Ratings & Reviews

JoopDaddy's Review

Bode10
June 26, 2014
Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which included some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!! The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling. While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you. After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

Sammiehigg's Review

Cbay1944
October 11, 2012
N/A

hollyrock3's Review

Cathy-Louisiana
May 08, 2012
N/A

Bode10's Review

JoopDaddy
August 30, 2011
Loved it! I used Ritz crackers instead of cornbread crackers because I didn't find them in the grocery store and they were still delicious! They did fall apart a little but not completely. The tartar sauce was the icing on the cake. My husband said he thought they tasted like they were from a seafood restaurant! We will definitely make these again!!!

Cbay1944's Review

kat76GA
March 03, 2011
Simply the best burger I have had!! Everyone raved about this. Will make it often.

Cathy-Louisiana's Review

TriciaS
September 28, 2009
I have made it twice. The frist time on the grill. Second time in the oven at 350 degrees. Both times there were no leftovers! I did change one thing, I served it on french bread. Its a keeper!

TriciaS's Review

Sammiehigg
September 08, 2009
FABULOUS!!! We LOVED them, so much favor. Tartar sauce really added to them. Plenty left over of both. Only problem, they do fall apart on grill - suggestions on what to do - more crushed cracker? Getting grilling basket with top, so can flip it over next time. Hard to keep together if grilled directly on grill. Well worth it though!!

lefty24's Review

KyGirl1981
June 05, 2009
Recipe was great! Have already shared it with two friends. The mixture is very thick, paste like and we did have one burger out of eight, fall apart on the grill. It is a do over!!!

kat76GA's Review

hollyrock3
May 23, 2009
this recipe is absolutely fabulous!!! every one is still talking about it a week later. i served them with ramen noodle cole slaw and sweet potato fries. i highly recommend!

KyGirl1981's Review

lefty24
May 10, 2009
I made these into sliders instead of full-sized burgers. My family loved them, and I would definitely make them again. THe sweet n' spicy tartar sauce also makes a good dip for fries.