Just imagine tender, juicy Gulf shrimp made into a patty and topped with yummy basil pesto aioli, and you have one awesome Shrimp Burger with Basil Pesto Aioli.
We are right in the middle of the grilling season and summertime brings to mind hamburgers on the grill, but how about a scrumptious change of pace with shrimp burgers? If you have been following my blog, you know I love shrimp. In fact, I’ve never met a shrimp dish I didn’t like, and these shrimp burgers are no exception.
Speaking of shrimp, if you like shrimp as much as I do, you might also like these popular shrimp recipes on the blog: Buffalo Shrimp, Southern BBQ Shrimp and Cheese Grits, Easy Shrimp and Pineapple Fried Rice.
If you are trying to eat healthy and eliminate fat from your diet, you are in the right place. Tasty quarter pound shrimp burger patties come 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!
So, at our house, it’s move over hamburgers and make room for shrimp burgers this summer.
Try these mouth-watering Shrimp Burgers with Basil Pesto Aioli just once and I know you will be hooked just like we are! I usually serve them with baked sweet potato fries or potato salad, but if you are trying to watch your calories, did I mention that they are just as good without a bun? Really!
These shrimp burgers are a little like crab cakes and are wonderful with just a side salad for a light dinner. They are also quick and easy to make and, although these burgers are pan-fried, you could just as easily grill them. So, what are you waiting for?
How to make shrimp burgers!
Gather your ingredients which are peeled and deveined shrimp, panko bread crumbs, eggs, hot sauce, garlic, Old Bay Seafood Seasoning, ground black pepper, fresh parsley, scallions, olive oil and a jalapeno pepper.
You will also need hamburger buns, lettuce, and tomato and for the Basil Pesto Aioli, basil pesto, and mayonnaise.
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 fourths. 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 about 2 hours to allow them to firm up.
When you are ready to cook the shrimp burgers, add about 2 tablespoons olive oil to a large skillet over medium-high heat. Carefully place the burgers in the pan and fry for about 4 minutes on the first side, then flip and continue cooking for an additional 3-4 minutes. Do not overcook.
Place the cooked burgers on a paper towel to drain.
How to make Basil Pesto Aioli!
For 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 Basil Pesto Aioli on each bun. Add some lettuce, a slice of tomato and your shrimp burger and enjoy!
If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you!
Thank you so much for visiting Grits and Pinecones!
*This recipe was originally published June 6, 2016, and republished on July 25, 2018. I have not changed any of the ingredients but have simplified the instructions for making the patties by using the food processor to not only chop the shrimp but to also combine the shrimp and breadcrumb mixture. I have also included new photos.