True story…..we eat these EVERY single week….on Thursday. I could live on shrimp. It’s probably my favorite protein/meat source and I wish that my bank account would get on board with this lifestyle I’m trying to live. LET ME LIIIIIIIVE. I very rarely get to say “I made this recipe up” but…..I MADE this recipe up. Please enter the back pat I give myself every time I make these. Like most things we eat in this house, this recipe came out of a necessity of really wanting a cheeseburger, but not having anything I needed for them. I used to buy the frozen shrimp burgers from TJ’s and trust me when I tell you that they are really good…but they are more than I want to spend on frozen burgers, there were some ingredients in there I didn’t want (nothing bad I would NEVER talk bad about TJ’s but like another fish source) andddd I just didn’t have any on hand. I also like to use as FEW ingredients as I can because I have self-diagnosed ADHD and can’t ever get everything I need from the store at one time no matter how much I pre-plan, or order online, make a list that I leave at home or go back for the one thing I forgot that I will without fail…still forget. So these are things I always have…because that’s how it has to be.
If you like shrimp and are reading this like……I don’t knowwww about this. These are worth a try once. I can almost guarantee that you will love them and make them more than you think you will. They are PERFECT in the summer on top of a salad or in this burger as it should be eaten.
Pro-Tips
- Buy frozen, raw, peeled, deveined shrimp. Your life and your patience will thank you.
- Thaw these. Do not do this from frozen. I measure my shrimp out and thaw them in cold water all morning till it’s time.
- If you dont love salt…..start with 3/4 of a TBS of the seasoning. I love salt, I don’t measure, and you can always add more…..you can’t take it out.
- If you dont have garlic cloves, sub in some garlic powder. I have done it more than once and it has worked just fine.
- Yes…you need a blender/processor for these. I tried to “rough chop” these and I they didnt stay together as well. I also don’t like that texutre. Shrimp doesn’t flake like crab so its not like a crab cake.
- DO NOT try and grill these as are. I’m going to try and freeze them first then throw them on the grill and see if the work the same as the TJ’s ones do. But I cant say for sure first, but pan fry till I report back. I’m sure you could air fry them…but I haven’t done that yet either but I have yet to meet anything I don’t love from the air fryer.
- These are gluten free!!! All you would do to make them not gf is use regular saltine crackers and regular bun.
- BIGGEST TIP- Build these like a burger. I know that sounds crazy but trust me. I use chili lime mayo, lettuce, tomato, onion, and pickle. You can thank me later.
Stephanie’s Super Easy GF (But it doesn’t have to beeee) Shrimp Burger
Equipment
- Small blender/ Food Processor
Ingredients
- 11 Oz Raw Peeled / Deveined Shrimp
- 3 Green Onions
- 2 Cloves Garlic (peeled)
- 1 Pack GF Crackers or 6-8 crackers
- 1 TBS Seafood Seasoning I use Old Bay
- 1 Large Egg
Instructions
- Add your thawed, peeled, and deveined shrimp to your blender/food processor with your seasoning, 2 cloves garlic, and pulse for about 20 seconds until there are no large pieces.
- Add chopped green onions, one package crackers (or 6-8 loose crackers), and one egg to shrimp mixture.
- Pulse until well mixed and looks like something similar to this
- Form burgers. I ususaly weigh mine and make it 5.5 oz and then make the second burger the remainder of mix
- Spray non stick pan with spray of choice and cook on medium heat (covered!!!) flipping at the 5 minute mark. Cook until desired internal temperature is reached. The Internet tells us shrimp only needs to be 120 degrees but I usually leave them on a little longer for good measure.
