Description
This shrimp burger recipe with Sriracha Pink Slaw offers a vibrant, zesty, and spicy-sweet dinner perfect for busy weeknights, combining juicy shrimp patties with a creamy, crunchy slaw. It is an easily adaptable meal, suitable for various dietary needs, promising a healthy and satisfying culinary adventure.
Ingredients
- 1 lb fresh shrimp, peeled and deveined
- 0.5 cup panko breadcrumbs
- 1 large egg
- 0.25 cup red bell pepper, finely diced
- 2 Tbsp red onion, finely minced
- 1 clove garlic, minced
- 2 Tbsp lime juice
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 0.5 cup mayonnaise
- 2–4 Tbsp Sriracha
- 1 tsp honey or sugar
- 1 Tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 4–6 burger buns (optional)
- Butter (optional)
Instructions
- Prepare Shrimp: Roughly chop 0.75 of the shrimp into 0.25-inch pieces, then finely mince the remaining 0.25 of the shrimp.
- Mix Patty Ingredients: In a medium bowl, gently combine the chopped shrimp with the egg, panko, diced bell pepper, minced red onion, minced garlic, 1 tablespoon of lime juice, and a pinch of salt and pepper. Do not overmix.
- Form Patties: Divide the mixture into 4-6 equal portions and gently form them into 0.5-inch thick patties.
- Chill Patties: Place the formed patties on a plate, cover, and chill in the refrigerator for 15-20 minutes to help them firm up and hold their shape during cooking.
- Shred Vegetables: In a large bowl, combine the shredded green cabbage and carrots.
- Whisk Slaw Dressing: In a small bowl, whisk together the mayonnaise, Sriracha, remaining 1 tablespoon of lime juice, and honey (or sugar) until smooth and creamy.
- Combine Slaw: Pour the dressing over the shredded vegetables, toss gently until well coated, then let it sit for at least 10 minutes to allow flavors to meld.
- Cook Burgers: Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Carefully place the chilled shrimp patties in the pan, cooking for 3-4 minutes per side until golden brown, cooked through, and reaching an internal temperature of 145 degrees F (63 degrees C). Alternatively, grill over medium heat for the same time.
- Toast Buns: If using, lightly butter and toast burger buns on the skillet or grill during the last minute of burger cooking until golden and fragrant.
Notes
If patties feel too soft or fall apart, chill them longer (up to 30 minutes) or add another tablespoon of panko breadcrumbs. For a keto-friendly meal, use almond flour in patties and sugar-free Sriracha, serving on lettuce wraps instead of buns. To prevent runny slaw, thoroughly drain shredded cabbage before dressing. Adjust Sriracha to taste for desired spice level. Toasting buns adds crunch and prevents sogginess.
- Prep Time: 47 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger with slaw
- Calories: 450 calories
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 210 mg
Keywords: shrimp burger, Sriracha, pink slaw, easy dinner, healthy, weeknight, spicy, seafood, quick meal, adaptable