{"id":25834,"date":"2026-02-13T01:08:15","date_gmt":"2026-02-13T01:08:15","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/shrimp-burger-recipe-with-lime-slaw\/"},"modified":"2026-02-13T01:08:15","modified_gmt":"2026-02-13T01:08:15","slug":"shrimp-burger-recipe-with-lime-slaw","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/shrimp-burger-recipe-with-lime-slaw\/","title":{"rendered":"Shrimp Burger Recipe with Lime Slaw"},"content":{"rendered":"
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This shrimp burger recipe with garlic and ginger is a total win in our house. They\u2019re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.<\/p>\n<\/figure>\n
We\u2019ve been dreaming up this shrimp burger for a while now, and I am so happy to be able to finally share it with you. The secret is raw shrimp, egg white, and a little cornstarch. The egg white and cornstarch hold the patties together while keeping the burgers light.<\/p>\n
I highly recommend topping your burger with our creamy lime slaw (recipe below) and a bit of spicy mayo, which makes a great burger sauce.<\/p>\n
Key Ingredients<\/h2>\n
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Shrimp:<\/strong> You really taste the shrimp in this burger recipe, so use shrimp you love. We particularly enjoy Patagonian pink shrimp, which cooks up to be firm and sweet. I use them for our shrimp salad, and I\u2019m always happy I did. I also mostly buy frozen shrimp, thaw them overnight in the fridge, and then use them the next day. You can also quickly thaw them in a bowl under cold (not warm) running water. They\u2019ll be thawed in a few minutes.<\/li>\n
Garlic, Ginger, and Green Onions:<\/strong> These burgers are inspired by Asian shrimp dishes, so we mix in fresh garlic, ginger, and lots of green onions. I mince the garlic, finely grate the ginger (though pre-grated frozen ginger works great), and then mince the green onion by hand.<\/li>\n
Egg White and Cornstarch:<\/strong> Flour and breadcrumbs overpower the shrimp\u2019s flavor, so to bind the mixture into patties, we use one egg white and a good amount of cornstarch. It works like a charm.<\/li>\n
Salt, Sugar, and Tamari:<\/strong> To season them nicely, mix in a little salt, sugar, and low-sodium tamari (or use shoyu or soy sauce). You don\u2019t use much of any of it, but they make a big difference in flavor.<\/li>\n
Burger Sauce:<\/strong> Stick to toasted buns and a little plain mayo, or we love our homemade spicy mayo for these burgers.<\/li>\n
Slaw:<\/strong> These sweet shrimp patties pair perfectly with something cool and crunchy, so we put together a simple coleslaw to serve with them. It\u2019s cabbage, green onion (yes, more!), salt, pepper, lime juice, and mayo. The black pepper really makes this slaw, so feel free to add more than what we recommend in the recipe below. For a mayo-free version, we also love this cilantro lime slaw.<\/li>\n<\/ul>\n
How to Make Shrimp Burgers<\/h2>\n
Tip 1: Preparing your shrimp.<\/strong> It\u2019s the most hands-on part of this recipe, but honestly, it\u2019s not hard at all.<\/p>\n
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First, I toss the shrimp with a bit of salt, let it sit for a minute, then rinse, drain, and pat very dry. I use this trick a lot, like in our shrimp stir fry. It plumps up the shrimp and makes them taste cleaner in the end.<\/li>\n
Next, I finely mince about three-quarters of the shrimp. You can do this by hand or in a food processor. Then, chop the remaining shrimp a little chunkier for some nice texture in the patties.<\/li>\n<\/ul>\n
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