The Definitive Shrimp Burger Recipe Guide (With Caper Mayo)

The shrimp burger is one of the great underappreciated American sandwiches. Done right, it's lighter than a beef burger, more interesting in texture, and dramatically more elegant on the plate. Here's exactly how we build ours.

The Shrimp: Half Chunky, Half Smooth

The single technique that separates a great shrimp burger from a soggy one: process half the shrimp into a paste, leave the other half rough-chopped. The paste binds. The chunks deliver bite.

Use 1 pound of peeled, raw 16/20 count shrimp per 4 patties. Larger shrimp have cleaner sweet flavor.

The Patty Mix

• 1 lb shrimp (half processed smooth, half rough-chopped)
• 1 large egg white
• 2 tbsp panko
• 1 tbsp Dijon mustard
• 2 tbsp finely minced shallot
• 1 tbsp chopped chives
• Zest of 1 lemon
• 1/2 tsp kosher salt

Mix gently. Refrigerate for 20 minutes — this firms the proteins and makes patties easier to form. Shape into 4 patties roughly 3/4 inch thick.

The Caper Mayo (Don't Skip)

This sauce is the soul of the dish.

• 1/2 cup good mayo (Duke's or homemade)
• 2 tbsp capers, drained and roughly chopped
• 1 tbsp caper brine
• 1 tsp Dijon
• 1 tsp lemon juice
• 1 small garlic clove, grated
• 2 tbsp finely chopped fresh dill
• Black pepper, to taste

Stir together. Make it at least an hour ahead so flavors meld.

Cooking the Patties

Shrimp burgers are best cooked on a flat-top griddle or cast iron skillet, not directly on grill grates (they tend to fall through). Heat a generous slick of neutral oil over medium-high. Cook patties 3 minutes per side, flipping once. The exterior should be deeply golden; the interior just opaque.

The Build

Toast a soft potato bun in butter on the same skillet. Spread caper mayo generously on both halves. Bottom bun → bibb lettuce → tomato slice → shrimp patty → thinly shaved red onion → top bun.

Serving Suggestions

Serve with old bay fries, a wedge of lemon, and a cold lager. For something more elevated, plate with a small green salad dressed in lemon vinaigrette.

This is the burger you serve to people who think they don't like seafood.

Variations Worth Trying

• Add 1 tsp Old Bay to the patty mix for a Chesapeake spin.
• Swap caper mayo for a remoulade with hot sauce and pickled okra.
• Top with a thin slice of crispy bacon for a surf-and-turf riff.

FAQ

Can I use frozen shrimp?

Yes — thaw overnight in the fridge and pat completely dry before mixing.

Why do my patties fall apart?

Either the mix wasn't chilled, or the proportion of paste-to-chunk is off. Process more of the shrimp smooth next time.

Can I make these ahead?

Form patties up to 24 hours ahead. Sauce holds 3 days in the fridge.

Want more seafood recipes? Browse our full recipe library or learn how to source quality proteins.