These panko-crusted shrimp patties are jam-packed with flavor, air fried until crispy golden brown then topped with melted cheese, spicy pepper jam, lettuce, and nestled in a sesame seed brioche bun. It’s truly one of the best bites you’ll ever have!
Which Is It?
This is one of those recipes that could be called a “shrimp patty“, a “shrimp cake” or a “shrimp burger” to be honest. As we all know, most burgers do not contain bread or bread crumbs. This one contains panko so it’s technically not a burger but since I assembled (and ate it) as a burger, I’m calling it a burger.
I’m going to go with this: however you dress it to be eaten, it can be one of those 3 things. On a bun, it’s a burger. Serve with a sauce/remoulade only – it’s a cake. Depending on the thickness (and what you serve with it), it’s a patty.
Grab Your Ingredients
Most of these ingredients y’all have in your pantry and fridge. If you don’t, most local grocery stores carry the items.
- Shrimp – I’ve made this with both raw and pre-cooked shrimp and didn’t notice any difference in taste. The only difference is how long you cook them.
- Dairy – cream cheese, parmesan cheese, egg
- Panko- Egg and Panko (Can use keto-friendly/gluten-free as well)
- Veggies – green onions and garlic
- Seasonings – red pepper flakes, salt, pepper, parsley
- Sauce – you have to bring some heat with Gochujang paste or sriracha (or both!)
Chop & Mix
Yes, it’s literally that easy. Well okay, the cream cheese needs to be super soft to mix it in with the other ingredients but that’s really it.
Shape & Chill
So this is the fun part for me as I like to get my hands in there when I’m making food. Set up a station of your panko and parsley mixture, a parchment lined tray and damp hands. That’s the trick here.
- Using a extra large cookie scoop (or eye ball it and divide the mixture into sixths), scoop out the mixture onto damp hands.
- Gently shape the mixture into a patty and then place into the bowl of seasoned panko.
- Using a clean/dry hand or a spoon, coat the patty with the panko, genly flip and coat the other side.
- Transfer to the prepared tray and repeat.
- Cover with plastic wrap and place in the fridge for at least 2 hours to chill completely. *You can even make these up to 24 hours in advance as long as they are kept cold and covered.
Any Way You Fry It
So my Breville Toaster Oven has a built-in air fry function that honestly, I rarely use but for this recipe, I wanted to give it a go.
What I ended up with were truly OUTSTANDING crispy, crunchy shrimp patties with the most creamy/luscious middle. They almost reminded me of the inside of a crab rangoon. I’ll give you a few ways to make these to help you out.
Air Fry Method
- Spritz the patties with olive oil and air fry at 400 F for 10-12 minutes per side. If you start with raw shrimp you’ll need to add another minute or two. The internal temp is to be 145F.
Baked Method
- Bake on a sprayed parchment paper-lined pan. Spritz the patties with olive oil and bake at 425F for ~10 minutes per side.
Pan-Fried Method
- To a heavy bottom skillet add about 1/4″ of neutral oil like canola. Once the oil has reached 350F, carefully add your patties to the pan and cook for about 3-4 minutes per side.
GBD – Golden, Brown, & Delicious
As soon as I pulled them out of the air fryer I sprinkled them with sea salt flakes.
Time To Assemble
Now with this burger, I wanted to keep what I added to the burger simple as to let the flakes shine through.
- Brioche bun – I opted to not toast it as I wanted all of the crunch to come from the burger itself
- Cheese – I went with Colby Jack and Sharp Cheddar
- Green Onions – I just love green onions with seafood
- Spicy Jam – I went with a spicy pepper jam similar to my red pepper jelly. I just switched out the peppers.
A Recipe On Repeat
I’ve made this burger thousands of times over the years and honestly was hesitant to post another shrimp burger recipe as my Chunky Shrimp Burger has gone viral countless times but honestly, this is too amazing not to share.
Recipe Substitutions
- Shrimp – You can also use cooked crab or lobster as well
- Cream Cheese – Mascarpone works too.
- Panko – gluten-free panko, crushed pork rinds, ground Chex cereal
Recipe Additions
- Seafood medley – Add chopped crab with the shrimp
- Toppings – avocados, radishes, Korean mayo, slaw
Reheating Instructions
On the off chance you have leftovers, these will store up to a week in the fridge (covered).
- To reheat, preheat the oven to 350F, place on a lined pan, and spritz with cooking spray or olive oil.
- Reheat for 5-7 minutes or until warmed all the way through.
Serving Suggestions
What I love about this recipe is you truly can make 4 huge burgers all the way down to sliders and mini appetizer-sized balls.
I’ve served this on crostini, crackers, appetizer spoons, for game day, card night, or even as a movie snack.
You can serve with avocado sauce, duck sauce for a true wonton flair, honey sriracha – whatever your preference is.
Korean-Style Crispy Shrimp Burgers
These panko-crusted shrimp patties are jam-packed with flavor, air fried until crispy golden brown then topped with melted cheese, spicy pepper jam, lettuce, and nestled in a sesame seed brioche bun. It’s truly one of the best bites you’ll ever have!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Category: appetizer, burgers, meal prep, seafood, snacks
- Method: air fry, oven, skillet
- Cuisine: appetizer, burgers, meal prep, seafood, snacks
Ingredients
Shrimp Patties
- 3/4 pound jumbo shrimp, cleaned (~12)
- 1 Xl egg
- 2 cups panko, divided
- 4 green onions chopped, divided (reserve 2 Tablespoons)
- 2 cloves garlic, minced
- 2 teaspoon dried parsley, divided
- 12 ounces cream cheese, softened
- 1 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 2 teaspoons Gochujang or Sriracha
- 3/4 sea salt
- 1/2 teaspoon black pepper
Burgers
- 6 Seeded Brioche Buns
- 6 slices of Colby Jack Cheese
- 6 Slices Sharp Cheddar
- 6 large pieces bib/butter lettuce
- Spicy Pepper Jelly
Instructions
- Place the shrimp into a food processor and process until it’s barely smooth (some chunks should still exist). Scrape that out into a bowl. Add in the egg, 1 cup of panko, cream cheese, garlic, green onions (minus the 2 Tablespoons that are reserved), 1 teaspoon parsley, parmesan cheese, red pepper flakes, gochujang, sea salt, and black pepper. Mix until well combined.
- Line a baking pan with parchment paper. Place the remaining 1 cup of panko and 1 teaspoon of parsley into a bowl and mix. Divide the shrimp mixture into six equal portions, With damp hands, take 1/6th of the mixture and form it into a patty. Place the patty into the panko and coat both sides of the patty. Transfer the patty to the prepared pan. Repeat until all patties are made. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours.
- When you’re ready to make, preheat the air fryer to 400F. Spritz the patties with olive oil lightly and cook for 10-12 minutes per side, flipping once. Be gentle when flipping as they will be soft. They will firm up once they start to cool and set.
- If serving right away, add 1 piece of each cheese to the patties, air fry for a minute to melt the cheese and assemble the burger. If serving later, remove from the air fryer, sprinkle with sea salt flakes and assemble the burger.
- To the bottom of the brioche bun, add the lettuce, the crispy patty, some of the reserved green onions and a few spoons of the spicy jelly. Place the bun lid on top and enjoy!
- Store any leftovers in the fridge.
Notes
- Time does not include chilling
- Nutritional information is for the shrimp patty/burger itself
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