Coconut Shrimp Burger Recipe: A Crispy, Flavorful Twist on Classic Burgers

If you’re craving a seafood twist on a classic burger, look no further than the Coconut Shrimp Burger. This delicious and crispy burger features shrimp mixed with aromatic ingredients like ginger, garlic, and scallions, then coated in unsweetened coconut flakes for a crunchy exterior. Topped with a zesty sauce made of sweet chili sauce, hot sauce, and fresh lime juice, and paired with fresh, shredded cabbage and cilantro, this burger is sure to become a new favorite. Whether you’re hosting a BBQ or just want to enjoy a flavorful dinner, this Coconut Shrimp Burger is a showstopper!

For more creative burger recipes, check out these seafood burger ideas or explore more shrimp-based dishes with this shrimp recipe roundup.

Basic Recipe: Ingredients and Instructions

Crispy Coconut Shrimp Burger Recipe with Lime Mayo

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• Author: Jennifer Mitchell
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

These Coconut Shrimp Burgers are a tropical twist on a classic! The shrimp patties are mixed with scallions, garlic, ginger, and vegetables, then coated in crispy coconut flakes for a satisfying crunch. Topped with a zesty lime mayo and served on toasted potato buns, these burgers are sure to become a favorite!

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Ingredients

Scale 1x2x3x

• 1 lb. shrimp, peeled and deveined
• 3 scallions, sliced
• 4 garlic cloves, minced
• 1 (1″) piece ginger, peeled and finely chopped
• 1/3 cup panko breadcrumbs
• 2 large eggs
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 1 medium carrot, peeled and grated
• 2 cups shredded green cabbage
• 1/2 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 2 Tbsp. fresh lime juice
• 2 Tbsp. hot sauce
• 2 Tbsp. 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

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Instructions

1. Prepare the Shrimp Patties:

   • Place the shrimp in a food processor and pulse until finely chopped but not pureed. You want some texture to remain.
   • Transfer the shrimp to a large bowl and add the sliced scallions, minced garlic, chopped ginger, grated carrot, shredded cabbage, and cilantro. Stir well to combine.
   • Add the panko breadcrumbs, eggs, salt, and pepper, and mix everything together until the mixture holds together. If it’s too wet, add a little more breadcrumbs to help it bind.

2. Form the Patties:

   • Divide the shrimp mixture into 4 equal portions and form each portion into a patty. If the mixture is too sticky, lightly wet your hands or dust them with a bit of cornstarch to make shaping easier.

3. Coat the Patties:

   • In a shallow dish, place the cornstarch. Dredge each shrimp patty in the cornstarch, pressing gently to ensure an even coating.
   • In a separate shallow dish, place the unsweetened coconut flakes. Carefully press each patty into the coconut, coating both sides generously.

4. Fry the Patties:

   • In a large skillet or frying pan, heat about 2 cups of vegetable oil over medium heat. The oil should be hot but not smoking.
   • Once the oil is hot, add the coconut-coated patties and cook for 3-4 minutes per side, or until golden brown and crispy. Be careful when flipping, as the patties can be delicate.
   • Once cooked, remove the patties from the pan and drain on a paper towel-lined plate.

5. Prepare the Sauce:

   • In a small bowl, combine the mayonnaise, lime juice, hot sauce, and sweet chili sauce. Stir until well combined.

6. Assemble the Burger:

   • Toast the potato buns until lightly golden.
   • Spread the sauce on the bottom half of each bun. Place a coconut shrimp patty on top of the sauce, then cover with the top half of the bun.

7. Serve:

   • Serve immediately with your favorite sides, such as sweet potato fries or a simple salad.

Notes

Make Ahead: You can prepare the shrimp patties and refrigerate them for up to a day in advance before frying.

Bun Alternatives: If you prefer, you can use brioche or any other bun of your choice, but potato buns provide a soft and slightly sweet base that complements the shrimp patties well.

Spice Level: Adjust the hot sauce to your desired spice level. If you prefer a milder burger, reduce the amount of hot sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Dish, Seafood, Burger
• Method: Stovetop
• Cuisine: American, Tropical, Seafood

Nutrition

• Serving Size: 1 burger
• Calories: 500 kcal
• Sugar: 6g
• Sodium: 850mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 185mg

Keywords: Coconut Shrimp Burgers

Instructions

Prepare the Shrimp Patty Mixture

1. Chop the Shrimp: Place the peeled and deveined shrimp in a food processor and pulse until coarsely chopped, but not pureed. The mixture should still have some texture.
2. Mix with Vegetables: Transfer the chopped shrimp into a large mixing bowl. Add the scallions, garlic, ginger, grated carrot, and cilantro. Mix everything together until evenly distributed.
3. Add Binders and Seasonings: To the shrimp mixture, add the panko breadcrumbs, eggs, kosher salt, and freshly ground black pepper. Mix everything until well combined. The mixture should be slightly sticky but hold together when pressed.

Form the Shrimp Patties

1. Shape the Patties: With wet hands, form the shrimp mixture into 4 patties, each about 1 inch thick. If the mixture is too sticky, dust your hands lightly with flour or cornstarch to help with shaping.

Coat the Patties

1. Cornstarch Coating: Place the cornstarch in a shallow bowl and gently coat each shrimp patty on all sides, ensuring an even layer. This helps create a crispy crust when frying.
2. Coconut Coating: Next, press the unsweetened coconut flakes onto the outside of the patties, coating them evenly. This will give the burger its signature crunchy, coconut-infused crust.

Fry the Patties

1. Heat the Oil: Heat about 2 cups of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
2. Fry the Patties: Carefully place the patties into the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet; you may need to fry the patties in batches.
3. Drain the Patties: Once fried, remove the patties from the oil and let them drain on a paper towel-lined plate to remove any excess oil.

Prepare the Sauce and Assemble the Burgers

1. Make the Sauce: In a small bowl, whisk together the mayonnaise, lime juice, hot sauce, and sweet chili sauce until smooth and well combined. Adjust the heat level by adding more hot sauce if you like it spicier.
2. Assemble the Burger: Toast the potato buns until golden. Spread a generous amount of the sauce on the bottom bun. Place the crispy shrimp patty on top, followed by a handful of shredded cabbage for crunch. Garnish with additional cilantro leaves for a fresh touch.
3. Serve: Close the burger with the top bun and serve immediately with your favorite sides, such as fries, coleslaw, or a fresh salad.

Advanced Techniques

For an elevated version of this Coconut Shrimp Burger, here are a few tips and tricks to take it up a notch:

• Grill the Shrimp Patties: If you prefer a lighter, smokier flavor, grill the shrimp patties on a preheated grill instead of frying. Brush the patties with a little oil and cook over medium heat for 3-4 minutes per side, or until golden and crispy.
• Make the Sauce Your Own: Experiment with different hot sauces or add a dash of fish sauce or soy sauce to the mayo-based sauce for a more complex flavor profile.
• Add Avocado: For a creamy and rich contrast to the crispy shrimp patty, add a few slices of avocado on top of the burger.
• Use Coconut Oil: To infuse even more coconut flavor, fry the patties in coconut oil instead of vegetable oil.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

The Coconut Shrimp Burger is best enjoyed fresh, but you can store leftovers for later. Here are some tips for storing and reheating the burger:

• Refrigeration: If you have leftover patties, store them in an airtight container in the fridge for up to 2 days. For best results, store the patties separately from the buns and sauce to maintain their texture.
• Freezing: You can freeze the shrimp patties before frying. Lay them out on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. Fry them directly from frozen for a quick and easy meal.
• Reheating: To reheat, simply heat the patties in a 350°F (175°C) oven for about 10-12 minutes or until warmed through. Alternatively, you can reheat them in a skillet with a bit of oil to restore their crispiness.

Dietary Adaptations and Substitutions

The Coconut Shrimp Burger can be modified to suit various dietary needs and preferences:

• Gluten-Free: To make this burger gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that the hot sauce and other condiments are gluten-free as well.
• Dairy-Free: The mayonnaise in the sauce can be replaced with a dairy-free alternative such as vegan mayo.
• Low-Carb/Keto: For a keto-friendly version, replace the potato buns with lettuce wraps or low-carb buns, and ensure that the sauce ingredients are sugar-free.
• Vegetarian: For a vegetarian option, swap out the shrimp for a plant-based protein like lentils, chickpeas, or a veggie patty.

FAQs About The Recipe

Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely and pat them dry before chopping and mixing into the patty mixture.

Can I make the shrimp patties in advance?
Yes, you can prepare the shrimp patties ahead of time and store them in the fridge for up to 1 day before frying. This can help the patties firm up, making them easier to handle during frying.

What can I substitute for sweet chili sauce?
If you don’t have sweet chili sauce, you can substitute it with a mix of honey and sriracha for a sweet and spicy flavor.

Can I make these burgers without frying?
Yes! You can bake the patties in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through, until they are crispy and golden.

Conclusion & Final Thoughts

The Coconut Shrimp Burger is a delightful twist on the traditional burger. With its crispy coconut crust, zesty lime mayo sauce, and vibrant toppings like fresh cilantro and cabbage, this burger is sure to impress. Whether you’re grilling for a crowd or making a quick weeknight dinner, this recipe is a flavorful and satisfying option that’s sure to become a family favorite.