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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/coconut-shrimp-burgers-recipe/