Coconut Shrimp Burgers Recipe

Introduction

Coconut Shrimp Burgers offer a delightful twist on a classic seafood sandwich, combining tender shrimp patties with a crispy coconut crust. Paired with a fresh, tangy slaw and spicy mayo, these burgers are perfect for a flavorful and satisfying meal.

Ingredients

• 1 lb. shrimp, peeled, deveined
• 3 scallions, sliced
• 4 garlic cloves, minced
• 1 (1″) piece ginger, peeled, finely chopped
• 1/3 cup panko breadcrumbs
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 medium carrot, peeled, grated
• 2 cups shredded green cabbage
• 1/2 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2 tablespoons hot sauce
• 2 tablespoons sweet chili sauce
• 1/2 cup cornstarch
• 1 1/2 cups unsweetened coconut flakes
• Vegetable oil, for frying (about 2 cups)
• 4 potato buns, toasted

Instructions

1. Step 1: In a food processor, pulse the shrimp, scallions, garlic, ginger, panko, and 1 egg until the shrimp are finely chopped and the mixture is blended, about 15 pulses. Season with salt and pepper. Shape the shrimp mixture into 4 patties and transfer to a plate. Freeze until slightly firm, about 10 to 15 minutes.
2. Step 2: Meanwhile, in a large bowl, toss together the grated carrot, shredded cabbage, and cilantro. In a small bowl, mix the mayonnaise, lime juice, hot sauce, and sweet chili sauce. Add 6 tablespoons of the mayonnaise mixture to the carrot mixture and toss to coat; set aside the remaining mayonnaise mixture for later.
3. Step 3: Crack the remaining egg into a shallow bowl and whisk to blend. Pour the cornstarch into another shallow bowl. Place the coconut flakes into a third shallow bowl.
4. Step 4: Coat each shrimp patty by first dipping it in cornstarch, shaking off any excess, then in the beaten egg, and finally pressing into the coconut flakes to adhere. Place coated patties on a parchment-lined baking sheet. Repeat with all patties.
5. Step 5: Heat the vegetable oil in a large skillet over medium heat until shimmering but not smoking. Fry the patties, turning once, until the coconut coating is deep golden brown and crisp, about 3 to 4 minutes per side. Drain on a paper towel-lined rack and season with a pinch of salt if desired.
6. Step 6: Spread the reserved sweet chili mayonnaise on the toasted potato buns. Assemble the burgers by placing a shrimp patty on the bottom bun, topping with the slaw, and closing with the top bun.

Tips & Variations

• For extra crunch, let the patties chill in the freezer longer before coating and frying.
• Substitute lime juice with lemon juice for a slightly different citrus flavor.
• Use gluten-free panko or breadcrumbs to make the recipe gluten-free.
• Add finely chopped jalapeño to the slaw for some added heat.

Storage

Store leftover shrimp patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to keep the coconut coating crisp. The slaw and buns are best assembled fresh to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shrimp patties ahead of time?

Yes, you can prepare and freeze the shaped patties for up to one month. When ready to cook, thaw them in the refrigerator before coating and frying.

What can I use instead of mayonnaise in the slaw?

You can substitute mayonnaise with Greek yogurt or a vinaigrette dressing for a lighter option, which will still complement the flavors well.

Coconut Shrimp Burgers Recipe

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★★★★★

4.7 from 502 reviews

These Coconut Shrimp Burgers blend the delicate sweetness of shrimp with crunchy coconut flakes for a crispy, flavorful bite. Paired with a zesty slaw and a spicy-sweet mayo, these burgers are perfect for a tropical-inspired twist on a classic favorite.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Shrimp Patties

• 1 lb. shrimp, peeled, deveined
• 3 scallions, sliced
• 4 garlic cloves, minced
• 1 (1″) piece ginger, peeled, finely chopped
• 1/3 cup panko breadcrumbs
• 2 large eggs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 1 1/2 cups unsweetened coconut flakes
• Vegetable oil, for frying (about 2 cups)

Slaw

• 1 medium carrot, peeled, grated
• 2 cups shredded green cabbage
• 1/2 cup fresh cilantro leaves

Sweet Chili Mayo

• 1/2 cup mayonnaise
• 2 tbsp fresh lime juice
• 2 tbsp hot sauce
• 2 tbsp sweet chili sauce

Buns

• 4 potato buns, toasted

Instructions

1. Prepare Shrimp Mixture: In a food processor, pulse together shrimp, scallions, garlic, ginger, panko breadcrumbs, and 1 egg until the shrimp is finely chopped and mixture is well blended, about 15 pulses. Season with kosher salt and freshly ground black pepper to taste. Shape the mixture into 4 equal patties and place them on a plate. Freeze the patties until slightly firm, about 10 to 15 minutes.
2. Make the Slaw and Mayo: In a large bowl, toss together grated carrot, shredded cabbage, and cilantro leaves. In a small bowl, whisk together mayonnaise, fresh lime juice, hot sauce, and sweet chili sauce. Add 6 tablespoons of this mayonnaise mixture to the slaw and toss to coat evenly. Reserve the remaining mayonnaise mixture for spreading on the buns.
3. Prepare Breading Stations: Crack the remaining egg into a shallow bowl and whisk thoroughly. Pour cornstarch into a separate shallow bowl, and place unsweetened coconut flakes in a third shallow bowl.
4. Coat the Patties: Take each shrimp patty and coat it first in the cornstarch, shaking off any excess. Next, dip the patty into the whisked egg, and then press it firmly into the coconut flakes until evenly coated on all sides. Place the coated patties on a parchment-lined baking sheet. Repeat for all patties.
5. Fry the Patties: Heat about 2 cups of vegetable oil in a large stainless steel skillet over medium heat until shimmering but not smoking. Carefully cook each shrimp patty, turning once halfway through, until the coconut coating is deep golden brown and crispy, about 3 to 4 minutes per side. Remove and drain on a paper towel-lined rack. Optionally, sprinkle with a pinch of salt immediately after frying.
6. Assemble the Burgers: Spread the reserved sweet chili mayonnaise on toasted potato buns. On the bottom bun, place a crispy coconut shrimp patty and top with a generous amount of the prepared slaw. Close the burgers with the top buns and serve immediately.

Notes

• Freezing the patties before frying helps them hold their shape and results in a better crust.
• Ensure the oil is hot enough before frying to achieve a crispy coconut crust without absorbing excess oil.
• You can substitute potato buns with brioche or other soft buns for similar results.
• Adjust the amount of hot sauce in the mayo to control the level of heat to your preference.
• For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs.

Keywords: coconut shrimp burgers, shrimp patties, seafood burgers, crispy shrimp, tropical shrimp burger, sweet chili mayo, shrimp slaw burger