I created this Crispy Fried Shrimp Burger to combine juicy, perfectly seasoned shrimp patties with crispy breading, nestled in a soft bun and slathered with creamy sauce. It’s crunchy, flavorful, and just messy enough to be fun.

Why You’ll Love This Recipe

I love taking succulent shrimp and turning it into a crispy patty that pairs beautifully with tangy slaw and a buttery bun. Every bite delivers big texture and bold flavor—quick to prep but satisfying like a shrimp po’‑boy or sandwich.

Ingredients

(Serves 2 burgers)

12 oz (340 g) raw shrimp, peeled and deveined
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
¾ cup (75 g) panko breadcrumbs
½ cup (60 g) all-purpose flour
1 large egg, beaten
Vegetable oil for frying

To assemble:

2 brioche or soft burger buns
2 tablespoons mayonnaise
1 teaspoon hot sauce or sriracha (optional)
Lettuce or shredded cabbage
Sliced tomato and red onion
Dill pickle slices

Directions

Make the shrimp patties: I pulse shrimp, garlic powder, onion powder, salt and pepper in a food processor until coarsely chopped—not pasty. I form two even patties.
Set up a breading station: I season flour, beat egg, and spread panko on separate plates.
Bread the patties: I dredge each patty in flour, then dip in egg, then press into panko to coat thoroughly.
Fry them crispy: I heat oil in a skillet to about 350°F (175°C). Fry patties 3–4 minutes per side until golden and cooked through. I drain them on paper towels.
Toast the buns: I lightly butter the buns and toast them in the pan until golden.
Build the burgers: I mix mayonnaise with hot sauce (if using), spread on both bun halves, then stack lettuce or cabbage, a shrimp patty, tomato, onion, and pickles. I close and press for a neat stack.

Servings and Timing

Yields 2 shrimp burgers
Prep time: about 15 minutes
Cook time: 10 minutes
Total time: around 25 minutes

Variations

I swap panko for crushed saltines or corn flake crumbs for extra crunch.
I stir chopped cilantro, lime zest, or chili flakes into the shrimp mixture for flair.
I use fish sauce or Cajun seasoning in the mayo instead of hot sauce for a Southern spin.
I serve the patty over lettuce or a salad instead of a bun for a lighter option.

Storage / Reheating

I eat leftovers within a day—shrimp patties store separately in the fridge.
To reheat, I gently warm in a 325°F (160°C) oven for 5–7 minutes to maintain crispness. I avoid microwaving to preserve the texture.

Crispy Fried Shrimp Burger

FAQs

Can I use shrimp paste or ground shrimp?

Yes—I sometimes use chopped shrimp and stir in binder ingredients like breadcrumbs or egg for a firmer patty. Grinding in a food processor works well too.

How do I keep the patties from falling apart?

I make sure the shrimp is only coarsely processed and coat the patties evenly so they hold shape during frying.

Is this spicy?

Mild by default. I add heat through hot sauce in the mayo or cayenne in the shrimp mixture as desired.

Can I bake instead of fry?

Yes—I brush with oil and bake at 400°F (200°C) for about 15–20 minutes, flipping halfway to crisp both sides.

What sauce complements this burger best?

I like spicy mayo, tartar sauce, or lemon-garlic aioli—anything creamy with brightness to contrast the fried shrimp.

Conclusion

I love making Crispy Fried Shrimp Burgers when I want a punchy, crispy handheld meal with coastal vibes. The crunchy shrimp patty, creamy sauce, and fresh veggies make it feel like a treat—even on a busy weeknight.