This homemade shrimp burger brings three of my favorite things together – sweet shrimp, authentic Teochew flavor, and Martin’s Potato Buns in one tasty burger!
Perfectly seasoned, super crispy shrimp patties with a juicy shrimp filling nestled between toasted potato buns slathered with a quick spicy wasabi-chili crisp mayo, homemade pickles, shallots, and cabbage for extra crunch. If you enjoy shrimp dumplings or shrimp balls, you will love this seafood burger upgrade!
What Are Teochew (Xia Zao) Shrimp Burgers?
These shrimp burgers are inspired by traditional Chinese Teochew shrimp balls (xia zao), a beloved dish featuring a delicate shrimp mixture that is formed into balls, rolled in cornstarch, and deep-fried to golden brown perfection.
I’ve transformed my classic Chinese Teochew recipe into a seriously delicious shrimp burger with an extra-crispy (inspired) coating, thanks to a special Kellogg’s Corn Flakes crust!
Teochew are typically just rolled in cornstarch before being deep-fried. Sometimes, they’re fried twice to get a naturally crispier crust.
For my shrimp burger coating, I wanted it to be ultra crispy! So, it’s inspired by a crispy shrimp patty (shrimp cake) served at my local Ikea in Chengdu (Sichuan, China) when I lived there. I absolutely loved this shrimp cake (and still crave it to this day).
This deep-fried, rectangular shrimp patty (see photos below) was texturally amazing – chewy, crispy, and bouncy. It had what seemed to be battered then coated with a crispy corn flake cereal crust exterior, giving it an excellent “chew”. And even though the filling consisted mostly or fillers and minimal actual shrimp (and definitely msg), it was delicious!
All these years later, I still think about this fried shrimp cake. But I always knew there was a better homemade version waiting to be made.
And as many of you know, I’ll go to great lengths to recreate or improve upon my favorite ingredients, foods, and dishes, especially when I no longer have access to them (usually because of whatever country I might be living in at any given moment). This easy shrimp burger recipe is a perfectly delicious example of that.
See recipe card for quantities.
Shrimp Burger Step-by-Step Instructions
Creating these shrimp burgers is so easy! The result is a restaurant-worthy shrimp burger with an irresistible crunch that might even make your regular beef burgers jealous!
Step 1. Make the crunchy coating. Pulse the corn flakes in the bowl of a food processor until they resemble coarse sand. Add them to a mixing bowl or plate and mix them with 4 tablespoons of cornstarch. *Alternatively, crush the cereal with your hands, or add them to a storage bag and use a rolling pin to crush them.
Step 2. Clean and dry the shrimp. Add the deveined shrimp to a medium bowl, sprinkle 2 teaspoons of salt over them, and lightly massage them a few seconds. Fill the bowl with water (which will become dark from the impurities), toss them around a few times, then rinse the shrimp under cold running water until it runs clear. Pat the cleaned shrimp completely dry; set aside.
Step 3. Mince the water chestnuts and chives
Step 4. Make the shrimp paste. Add ⅔ of the shrimp to the bowl of a food processor. Pulse the shrimp a few times until it becomes a paste.*If you don’t have a food processor, simply use the back of a knife to mash the shrimp, then mince them into a paste. Dice the remaining ⅓ shrimp into small pieces, add them to a large mixing bowl with the shrimp paste.
Step 5. Combine the ingredients. Add all of the ingredients to a large mixing bowl except the lard and water chestnuts. Using a pair of chopsticks, stir the mixture in one single direction (clockwise OR counterclockwise) for about 3 minutes. Add the lard and water chestnuts and continue mixing for about 2 more minutes until well combined.
Step 6. Chill the shrimp burger mixture. Fry a small amount of the shrimp paste mixture to check for seasoning; adjust if needed. Cover the mixture and place it into the fridge for 30 minutes or up to 1 hour to allow the flavors to meld and help make it easier to form the shrimp patties.
Step 7. Coat and fry the shrimp burger. Form the shrimp burgers into patties, coat them with the corn flake mixture being sure to cover all side, and cook them in a preheated cast iron skillet set over medium heat with olive oil. Fry the shrimp burgers for about 2 minutes on both sides or until golden brown.
Step 8. Assemble the shrimp burgers. Toast the buns, add the wasabi chili crisp mayo, and your favorite toppings and enjoy!
For the absolute best texture, be sure to chop one-third of the shrimp into small pieces while processing the rest into a paste. This creates that perfect balance of chunky yet cohesive patties that hold together beautifully while cooking.
How to Serve Shrimp Burgers
This Asian shrimp burger recipe is incredibly versatile! Here are some delicious serving ideas:
Classic Shrimp Burger: Serve on toasted potato buns with wasabi-chili crisp mayo, shredded cabbage, pickled carrots, and fresh cilantro (or your favorite burger toppings) and a side of homemade twice-fried french fries.
Asian-Inspired Sides: Pair with an Asian chopped salad with sesame dressing, seaweed salad, or crispy sweet potato fries tossed with five-spice powder.
Lighter Option: Skip the bun and serve the shrimp patty over a bed of mixed greens with sliced avocado and a drizzle of the wasabi-mayo.
Party Style: Make mini sliders for an impressive, easy appetizer that guests can pick up and enjoy in a couple of bites.
How to Reheat Shrimp Burgers
These shrimp burgers are actually really easy to reheat and surprisingly super tasty! There are two ways I prefer to do it (and it doesn’t involve a microwave which will make them as rubbery as your dog’s bouncy ball!).
Preferred method: Heat a skillet (I prefer cast iron) over medium-low heat, add a drizzle of olive oil and the shrimp burgers, and cook, turning about every minute or so until the burgers are heated through and crispy on the outside.
Quick method: Slice through each shrimp burger horizontally so you’re left with two round discs. Add the slices (so the interior side is in contact with the pan) to a preheated skillet set over medium to medium-high heat with a little olive oil. Sear the burgers until nicely browned, flip, and continue cooking until warmed through.
Texture Mastery Guide: Perfect Shrimp Burgers Every Time
The texture of shrimp burgers can make or break the experience. Here’s how to achieve the perfect balance:
The ⅔ – ⅓ Rule
Process two-thirds of your shrimp into a paste-like consistency. This creates the binding base. Chop the remaining third into small pieces (about ¼ inch) to provide texture and those delicious chunks of shrimp you’ll bite into.
The Right Texture
Water chestnuts are added more for texture than flavor – they provide a crucial textural contrast and crunch in an otherwise springy, bouncy shrimp filling. Make sure to dice them finely (about ⅛ inch pieces) so they incorporate well without creating weak spots in your patties.
*If you don’t have water chestnuts check out the Substitutions section above for lot of other ingredients you can use instead.
Perfect Binding
The combination of processing some of the shrimp to a paste, adding cornstarch, and the natural proteins released when mixing in one direction creates the perfect bind without needing breadcrumbs or eggs that might dilute the sweet shrimp flavor.
Troubleshooting Common Texture Issues
Shrimp burger filling Too wet: If your mixture seems too wet to form patties, add 1 teaspoon and up to ½ tablespoon of cornstarch. If you follow this recipe, you shouldn’t have any issue whatsoever with a filling that’s too wet. Be sure to pat your shrimp completely dry (squeezing them even) before processing them which will help ensure your shrimp paste is not too wet.
Shrimp Burger Too firm after cooking: You may have over-processed the shrimp too long in the food processor, or maybe you didn’t remove ⅓ of the shrimp to be diced.
It’s also possible you may have stirred the shrimp mixture too long. Any of these things can lead to the shrimp burger being rubbery. Err on the side of less mixing than overmixing to prevent rubbery shrimp burgers.
Preventing Shrimp Burger Breakage: Follow recipe instructions carefully to ensure perfect patties every time. The key secret? Always preheat your pan properly—when the cold patty hits a hot surface, it creates an immediate sear that locks everything together. This simple technique guarantees your homemade shrimp patties stay intact for crispy, restaurant-quality shrimp burgers.
Multi-Method Cooking Instructions
While shallow-frying gives these shrimp burgers their perfect crispy exterior, here are all the different cooking methods so you can choose which one is best for you;
Shallow-Frying Method (my preferred way)
Heat ¼ cup oil in a skillet over medium heat until shimmering. Add the patties and cook for about 2 minutes per side until golden brown and crispy. This method gives the most restaurant-like results with the crispiest exterior without having to deep fry shrimp burgers.
Air Fryer Method Shrimp Burgers
Preheat your air fryer to 375°F. Lightly spray the basket with oil. Place the corn flake-coated patties in the basket without overcrowding (likely 2 at a time depending on your air fryer size). Spray the tops lightly with oil. Cook for 8-10 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145°F.
Oven-Baked Method
Preheat your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Place the corn flake-coated patties on the rack and spray both sides lightly with oil. Bake for 6 minutes, flip, and bake for another 6-8 minutes until golden brown and fully cooked.
The key to shrimp burgers that hold together beautifully is processing part of the shrimp into a paste while keeping some chunks for the best texture. The shrimp paste acts as a natural binder. Additionally, adding a little cornstarch helps bind everything together, and the crucial step of chilling the mixture for 30-60 minutes allows the proteins to set up. When cooking, don’t flip the patties until they’ve developed a golden crust on the first side, which helps them hold together when turning. If you follow this recipe as it’s written, you will not have to worry about the shrimp burgers falling apart!
Absolutely! You can prepare the shrimp mixture up to 24 hours in advance and keep it covered in the refrigerator. You can also form the patties and refrigerate them (covered) for up to 4 hours and up to overnight before coating and cooking. For longer storage, you can freeze the uncoated patties for up to 3 months. Just thaw overnight in the refrigerator before coating and cooking. As a last resort, which is tastier than you might imagine (but something I would NEVER do for serving guests), you can simply fry the shrimp burgers, cool them completely, and refrigerate them for up to 3 days in the refrigerator. Simply reheat with a little oil in a skillet set over medium-low heat, flipping occasionally until heated through. Believe me, I’ve done this and eaten them with eggs for breakfast and we LOVED it!
Shrimp burgers cook relatively quickly. They’re done when they’re golden brown and crispy on both sides, about 2 minutes per side (or just 3 to 4 minutes total). The interior should be opaque and reach an internal temperature of 145°F. When fully cooked, they should feel firm to the touch but still have some spring to them. Overcooked shrimp can become rubbery, so be careful not to leave them on the heat too long.
Yes! Shrimp burgers cook up really well in an air fryer. Spray the air fryer basket with olive oil, place the corn flake-coated patties inside without overcrowding, and spray the tops lightly with olive oil. Cook at 375°F for about 8-10 minutes, flipping halfway through, until golden brown and cooked through. The air fryer gives them a fantastic crispy exterior with even less oil than pan-frying.
I don’t recommend using pre-cooked shrimp for these burgers. Raw shrimp is essential because it provides the right texture and binding properties when processed (it’s how we get that paste consistency). Pre-cooked shrimp has already lost much of its natural moisture and proteins that would otherwise help shrimp burgers hold together. Additionally, using pre-cooked shrimp would likely result in overcooked, rubbery patties since they need to be cooked again to form the burger.
The wasabi chili-crisp mayo in the perfect creamy sauce for shrimp burgers (especially these Teochew-inspired shrimp burgers). However, other great shrimp burger sauces include classic tartar sauce, sriracha mayo, lemon-herb aioli, bang bang sauce, or Sweet Thai Chili sauce for a sweet and spicy kick. For a lighter option, try a yogurt-cucumber sauce with a squeeze of lemon. Some of the best sauces for shrimp burgers are either creamy and have pickled vegetables added for balance, OR the sauces themselves have added acidity (like freshly squeezed lemon or lime juice) or spicy heat to complement the natural sweetness of the shrimp.
The main difference is in how they’re served and their size. Shrimp burgers are typically larger (about 4-5 ounces) and served on buns with toppings like a traditional burger. Shrimp cakes are usually smaller (1-2 ounces), sometimes flatter, served as an appetizer or part of a seafood platter, and eaten with a fork or picked up as finger food. The ingredients and preparation methods are often similar, though shrimp cakes may contain more fillers like breadcrumbs or vegetables whereas, this a shrimp burger without breadcrumbs recipe.
Trader Joe’s frozen shrimp seafood burgers have received mixed reviews from customers. Many find them to be rubbery in texture, bland in flavor, or even “fishy” tasting. These shrimp seafood burgers are small, pre-formed patties meant to be cooked/heated from frozen with a list of ingredients that include more than just shrimp as the protein as you can see here: “Trader Joe’s Shrimp Seafood Burgers are made of 70% farm-raised, Pacific White Shrimp and 23% wild-caught Pollock, held together with rice flour and sunflower oil. They are seasoned with garlic powder, dried basil, salt, and black pepper, which makes for juicy and delicious Seafood Burgers-whether you grill, bake, or pan fry them.”
I understand the need for convenience, but there is no comparison to this homemade shrimp burger because it beats Trader Joe’s or any frozen commercial industrial shrimp burger out of the water! When you can make homemade shrimp burgers (like this recipe) and even meal prep them in advance, that are vastly superior in both flavor and texture, without extra non-shrimp fillers, and with actual delicious visible chunks of shrimp inside a cohesive patty, with real fresh flavor, real seasonings and textural additions, with a truly crispy exterior from the corn flake coating – why would you? Plus, when you make them yourself, you control the size, seasonings, and quality of ingredients- making your own delicious shrimp burger nirvana!
Texture Complaints
Many people complain that Trader Joe’s shrimp burgers are “rubbery,” “like eating wet styrofoam,” or have an “odd thick rubbery texture.”
This recipe avoids this with a few simple techniques and higher quality ingredients:
-This recipe uses only shrimp (no pollock fish fillers) and I use ⅔ of the shrimp for creating a paste, and ⅓ of the shrimp diced for the perfect texture balance
-I add water chestnuts for extra crunch
-Uses a cornflake coating that provides superior crispiness (SO good!)
-It cooks quickly to preserve the natural juiciness of the shrimp
Flavor Issues
Trader Joe’s burgers are often described as “fishy,” “bland,” and “mostly filler.” My shrimp burger is none of these things, here’s why:
-Uses high quality fresh (or properly handled frozen) shrimp which eliminate any prospects of having an “off” or “fishy” taste
-Incorporating authentic Teochew seasonings that enhance rather than mask the natural shrimp flavor
-Uses minimal cornstarch to bind the ingredients without diluting the shrimp flavor, or creating undesirable textures
-Pre-cooking a small amount of the mixture before resting it (taste test) to ensure perfect seasoning
With this recipe, you get all the convenience of a ready-made shrimp burger but with restaurant-quality taste and texture that the store-bought frozen shrimp burgers simply can’t match.
If you’re looking to eat less red meat or you celebrate the Lenten season leading up to Easter, here are some easy recipes your family will love!
International Shrimp Burger Variations
Shrimp burgers have unique variations around the world, each with distinct flavors and preparation method starting with my Teochew inspired Chinese shrimp burger.
Teochew (Chinese) Style: Our recipe follows this tradition with water chestnuts for crunch and flavorfully seasoned shrimp yet with a focus on preserving the natural shrimp flavor and bouncy texture. Teochew cuisine from southern China is known for letting ingredients’ natural flavors shine.
Korean Shrimp Burgers (Saewoo Burgers): Popular in Korea, these often include gochujang (Korean chili paste) in the patty mixture and are typically served with a spicy mayo and kimchi toppings.
Japanese Ebi Katsu Burger: A panko-breaded whole shrimp patty, usually served with tonkatsu sauce and shredded cabbage. These are a mainstay at popular Japanese fast food chains like MOS Burger.
Southern US Shrimp Burgers: Popular along the Carolina coast, these often contain bell peppers and Old Bay seasoning, with a looser texture than Asian versions. They’re typically served with tartar sauce or
Meal Prep and Versatility Guide
These shrimp patties are incredibly versatile and perfect for meal prepping. Here’s how to make the most of them throughout the week:
Shrimp Burger Bowls
Cook the patties ahead of time and refrigerate. For lunch or dinner, serve over rice or greens with sliced cucumber, avocado, and a drizzle of your favorite salad dressing.
Shrimp Tacos
Crumble a cooked patty into small pieces and warm it up. Serve in soft tortillas with shredded cabbage, pickled red onions, and a squeeze of lime.
Shrimp Salad Topper
Slice a cold shrimp patty and place it on top of a fresh green salad with Asian-Sesame dressing for a protein-packed lunch. The crispy texture adds a delicious contrast to the fresh vegetables.
Leftover Shrimp Burger Makeover
Crumble leftover patties and fold into fried rice with vegetables and a drizzle of soy sauce for a completely new meal the next day.
Or reheat them (as directed above) and eat them with fried eggs instead of bacon or sausage for brunch (SO GOOD)!
Sauce Pairing Guide
The right sauce can elevate your shrimp burger from good to unforgettable. Here are some options:
Classic Wasabi-Chili Crisp Mayo
Mix ¼ cup mayonnaise with 1 teaspoon wasabi paste and 1 tablespoon chili crisp oil. Adjust the wasabi level according to your heat preference. This sauce provides the perfect balance of creaminess and heat that complements the sweet shrimp flavor.
Traditional Chinese Dipping Sauce
Combine 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 1 teaspoon sugar, 1 tablespoon water, 1 teaspoon sesame oil, and a pinch of white pepper. This light, tangy sauce is traditional with Teochew seafood dishes and allows the shrimp flavor to shine.
Quick Avocado Cream
Blend 1 ripe avocado with 2 tablespoons Greek yogurt, 1 tablespoon lime juice, 1 small garlic clove, and salt to taste. This creamy, cooling sauce pairs beautifully with spicier versions of the shrimp burger.
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