Shrimp Burgers Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• pound raw, peeled shrimp
• 1 egg, beaten
• cup bread crumbs
• 1 small lemon, juiced
• 1 tablespoon lemon zest
• 1 teaspoon seafood seasoning (such as Old Bay)
• Ground black pepper to taste
• 2 tablespoons frozen butter, cut into small pieces
• 2 tablespoons canola oil, or as needed

Directions

Step 1: Roughly chop 3 or 4 shrimp and place them in a bowl. Pulse the remaining shrimp in a food processor until finely chopped, then transfer them into the same bowl with the chopped shrimp.

Step 2: In another bowl, combine the beaten egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and ground black pepper. Mix well to incorporate.

Step 3: Add the chopped shrimp and butter to the egg mixture. Stir everything together until combined into a thick mixture.

Step 4: Shape the mixture into 3 equal-sized patties. Place the patties on a plate and refrigerate them for at least 30 minutes to firm up.

Step 5: Heat 2 tablespoons of canola oil in a skillet over medium heat. Once hot, carefully place the patties in the skillet.

Step 6: Cook the patties for 4 to 5 minutes on each side, or until they are golden brown and cooked through. Flip them carefully and continue to cook for another 4 to 5 minutes on the second side.

Nutrition Facts (per serving)

Servings Per Recipe: 3

• Calories: 303
• Total Fat: 20g (26% DV)
• Saturated Fat: 6g (32% DV)
• Cholesterol: 255mg (85% DV)
• Sodium: 510mg (22% DV)
• Total Carbohydrate: 8g (3% DV)
• Dietary Fiber: 1g (3% DV)
• Total Sugars: 1g
• Protein: 22g (44% DV)
• Vitamin C: 12mg (13% DV)
• Calcium: 67mg (5% DV)
• Iron: 4mg (20% DV)
• Potassium: 229mg (5% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.