These luscious Easy Southern Homemade Shrimp Burgers are made with tender, juicy Gulf shrimp roughly chopped using a food processor, made into patties, and then pan-seared until golden brown.
Then the shrimp burgers are sandwiched between toasted buns, slathered with a flavorful basil pesto aioli, and topped with lettuce and tomato.
Burgers such as my Southern Crispy Fried Chicken Burger, Smoked Burgers, and the Ultimate Southern Style Burger made with beef are among the most popular food choices in America, but how about a scrumptious change of pace with this recipe for Southern shrimp burgers? I promise you will never look back!
Shrimp burgers are quick and easy to make, and although these burgers are pan-fried, you could just as easily grill them too.
Jump to:
Here’s what you will need:
- Shrimp – fresh Gulf shrimp are the star of this show. They will need to be peeled, deveined, and have the tails removed. If you don’t have access to fresh shrimp, frozen works too.
- Panko – just a bit of panko works with eggs to bind these burgers together. You can use regular bread crumbs, but your burgers will be heavier.
- Eggs – combine with the panko to bind the burgers together.
- Hot sauce and jalapenos – add just a touch of heat.
- Old Bay Seasoning and black pepper – enhance all the flavors of these seafood burgers and bring them together in one glorious bite.
- Garlic, scallions, and fresh parsley – round everything out and add flavor and a pop of color.
- Basil pesto and mayonnaise – combine to make a delicious basil pesto aioli or sauce for the shrimp burgers.
How to make shrimp burgers:
- To make the burgers, add the shrimp to the bowl of a food processor fitted with a steel blade. Pulse seven times. It’s okay if some of the shrimp are not completely chopped up.
- Mix the panko bread crumbs, eggs, hot sauce, garlic, seafood seasoning, black pepper, parsley, scallions, and minced jalapeno in a large bowl.
- Add the breadcrumb mixture to the shrimp in the food processor. Pulse seven times or until everything is just combined. Do not over-process.
- Divide the mixture into fourths. Use a very light touch and use your hands to form the mixture into four patties. They will be soft and delicate so handle them carefully.
- Place the patties on a plate lined with wax or parchment paper and refrigerate for at least one hour to allow them to firm up.
- When you are ready to cook them, add two tablespoons of olive oil to a large skillet over medium-high heat. When the oil is hot, Carefully place the patties in the pan and fry for about three minutes on the first side, then flip and continue cooking for an additional three to four minutes. Do not overcook them.
- Place the cooked burgers on a paper towel to drain.
- To make the Basil Pesto Aioli, mix ¼ cup basil pesto with ¼ cup mayonnaise in a small bowl. Mix well.
- To assemble the burgers, lightly toast the buns and spread a liberal amount of the Basil Pesto Aioli on each bun. Add some lettuce, a slice of tomato, and your shrimp burger, and enjoy!
Recipe variations:
I usually serve these shrimp burgers with basil pesto aioli, lettuce, and tomato. However, feel free to add your favorite toppings instead, such as Cajun Aioli, Classic Jezebel Sauce, Tomato Jam, tartar sauce, remoulade, or cocktail sauce. They would also be great topped with coleslaw or avocado slices.
What to serve with shrimp burgers:
Shrimp burgers pair beautifully with casual sides such as Southern Crispy Fried Onion Rings, Air Fryer Frozen French Fries, Southern Potato Salad, Southern Broccoli Salad, Smoked Baked Beans, Deviled Eggs, House Salad, or Southern Baked Mac and Cheese.
A couple of my Chocolate Covered Oreos, or German Chocolate Brownies, would finish the meal nicely.
Frequently asked questions:
If you are trying to eat healthily and eliminate fat from your diet, you are in the right place. A tasty quarter-pound shrimp burger patty comes in at 80 calories, with only 1.1 grams of fat, versus a quarter-pound hamburger patty, which has 288 calories and 22 grams of fat!
If you are trying to watch your calories or carbs, shrimp burgers are just as good without a bun. Really!
Yes, one of the best things about this recipe is you can make the shrimp patties up to 24 hours ahead, refrigerate them, and then cook them right before you plan to serve them.
Leftover shrimp patties can be stored covered in your refrigerator for up to three days. You can reheat them in a microwave, but they are best reheated in a skillet over medium heat for two to three minutes per side.
Top tips and tricks:
- My top tip for cooking any type of shrimp dish is not to overcook them. Shrimp can go from cooked to overcooked in a matter of seconds.
- You can use purchased basil pesto in this recipe, or here is a link to my homemade Southern Basil Pesto if you want to make your own.
- Uncooked shrimp burgers can be frozen for up to 30 days. To freeze, place wax or parchment paper sheets between the patties and wrap them tightly in freezer wrap.
- Trader Joe’s has crushed garlic in small cubes in their frozen food section if you want to save time.
More shrimp recipes you will love:
Here are a few more popular recipes on the blog: Creole Shrimp Toast, Bacon Wrapped Shrimp, Smoked Shrimp, Southern BBQ Shrimp and Cheese Grits, Crispy Fried Shrimp Tacos, Shrimp Quesadillas with Bacon, and Easy Shrimp and Pineapple Fried Rice.
If you need more menu ideas, here is a link to my seafood recipes. If you are looking for a great chicken sandwich, check out my recipe for Chicken Parmesan Sandwich.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Easy Southern Homemade Shrimp Burgers Recipe
Ingredients
Shrimp Patties
- 1 pound shrimp peeled and deveined, with the tails removed
- 1 cup Panko bread crumbs
- 2 large eggs beaten
- 1 tablespoon hot sauce
- 1 clove garlic minced
- 1 teaspoon Old Bay Seafood Seasoning
- 1 teaspoon ground black pepper
- 1 tablespoon fresh parsley chopped
- ½ jalapeno seeded and minced
- 1 tablespoon chopped scallions white parts only, finely minced
- 2 tablespoons olive oil
Basil Pesto Aioli
- ¼ cup basil pesto purchased or *see recipe link for homemade basil pesto in tips
- ¼ cup mayonnaise
Additional ingredients
- 4 hamburger buns
- 4 slices tomato
- Lettuce leaves
Instructions
Shrimp Patties
- For the patties, put the peeled and deveined shrimp in a food processor fitted with a steel blade. Pulse seven times. It’s fine if some of the shrimp are not completely chopped up.
- In a large bowl, mix the panko bread crumbs, eggs, hot sauce, garlic, seafood seasoning, black pepper, parsley, scallions and minced jalapeno. Mix to combine.
- Add the breadcrumb mixture to the shrimp in the food processor. Pulse seven times or until everything is just combined. Do not over process.
- Divide the mixture into 4 equal sections. Use a very light touch and form the mixture into four patties using your hands. They will be soft and delicate so handle them carefully. Place the patties on a plate lined with wax or parchment paper and refrigerate for at least one hour for them to firm up.
- When you are ready to cook the shrimp burgers, add two tablespoons olive oil to a large skillet over medium heat.
- When the oil is hot, carefully place the burgers in the pan and pan-fry for about four minutes on the first side, then flip and continue cooking for an additional three to four minutes. Do not overcook.
- Place the patties on a paper towel to drain.
Basil Pesto Aioli
- For the Basil Pesto Aioli, mix ¼ cup basil pesto with ¼ cup mayonnaise in a small bowl. Mix well.
Assembly
- To prepare your burgers, lightly toast the buns and spread a liberal amount of Basil Pesto Aioli on each bun. Add some lettuce, a slice of tomato and your shrimp patty and enjoy.
Notes
- My top tip for cooking any recipe with shrimp is not to overcook them. They can go from cooked to overcooked in a matter of seconds.
- You can use purchased basil pesto in this recipe, or here is a link to my homemade Southern Basil Pesto if you would like to make your own.
- Uncooked shrimp burgers can be frozen for up to 30 days. To freeze, place sheets of wax or parchment paper between the patties and wrap tightly in freezer wrap.
- Trader Joe’s has crushed garlic in small cubes in their frozen food section if you want to save time.
Nutrition
*This recipe was originally published on June 6, 2016.
Sheryl Shiplack
First time I tried it, it was delicious. I now use this recipe all the time when I make Shrimp Burgers!
Sharon Rigsby
I’m so glad you liked it. It is one of my favorite recipes too!
Sharon
Leigh
I have eaten and cooked with shrimp my entire life. I grew up on the Gulf Coast.These are the best ever!!! They are easy and your family or company will love the cook. I have served as a burger and as a patty with sides. The aioli sauce is delicious! When the meal was patty and sides I made a mongo salsa to top. It was also very good.
Sharon Rigsby
Hi Leigh, I am so glad you like this recipe! It is one of my favorites too!
Sharon
Mary Carroll
Can’t wait to try this! Looks so good!
Kristy
How fantastic! I have never heard of shrimp burgers before. I will have to try this.
Gritsandpinecones
Hey Kristy,
Hope you are doing well! Your blog is looking great! Thank you so much for your kinds comments!
Sharon