Chunky Shrimp Burgers with Avocado Aioli sauce

So the other day I was cleaning out my freezer trying to figure out why I had no room in it. I found pecan pies, 10 pounds of butter, enough bacon to make a pig farmer proud and a bag of jumbo fresh shrimp.  Now since I had been craving shrimp lately this was perfect.  I checked the purchase date (WOO HOO.. just bought them 2 weeks ago!) and let them thaw out in the fridge that day.

Since I’ve made seafood burgers before (Tilapia Burgers with a Spicy Jalapeno Slaw) I knew how I wanted to make these.

Shrimp Burger

My toughest call was to figure out how I wanted to top these.  Typically burgers use ketchup, mustard and *gag* mayo but not on seafood.  I could have done a slaw or chutney but been there, done that. I wanted something totally unexpected.

As I rummaged through my fridge and found my go-to ‘condiment’ – avocados! Yes, I’ll admit it, I *might* have a slight avocado addiction. They are “nature’s butter” after all.

What I made with that gorgeous green beauty was pure magic!  The avocado aioli was probably one of the top 5 best ‘toppings’ I have ever made or ate!

You ready for this?

No… are you ready for this?!

Shrimp Burger4

I know, right!  I mean seriously.  SHUT THE FRONT DOOR, right!

Just look at the chunks of shrimp, that amazing avocado aioli and those onion brioche buns!

Shrimp Burger2

You wanna kiss me don’tcha huh?  I mean clearly this is just brilliant!  LOL

Seriously I literally wanted to hoard this recipe and keep it all for myself.  But I can’t be that way. But know this, when I open up my bistro, these will be offered!  They are just too amazing not to sell!

Shrimp Burger1

I was so excited while I was making these as I kept thinking 2 things:
2: I cannot wait for my girlfriend, Autumn to make these!

See I work with Autumn and just adore her!  She’s a vegetarian but eats seafood – so I’m not sure exactly what that term is called (yes I know I could Google it but I’m lazy right now). This is so up her alley on foods that I seriously cannot wait for her to make these for her and her husband, Tim.

Chunky Shrimp Burgers with Avocado Aioli sauce


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Shrimp Burgers
  • 1 pound medium shrimp, shelled and deveined
  • 1 egg
  • 2 Tbl chopped cilantro
  • 1 Tbl garlic
  • 1/2 cup Panko or Gluten Free Panko
  • 1/2 jalapeno, chopped and seeded
  • 1 large shallot, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/3 cup red pepper, chopped small
  • 3 Tbl canola oil
Avocado Aioli
  • 1 avocado, halved, seeded and peeled (save the pit!)
  • 1/4 cup sour cream or plain greek yogurt
  • 1 Tbl fresh lime juice
  • 1 Tbl minced garlic
  • 1/2 jalapeno pepper, seeded and chopped (or 1/2 tsp cayenne)
  • 2 Tbl chopped cilantro
  • 1 tsp sea salt and freshly ground black pepper
Avocado Aioli
  1. Scoop the avocado pulp into the bowl of a food processor.
  2. Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt and pepper.
  3. Process until smooth.
  4. Check and adjust seasoning.
  5. Place in a dish, add the pit (this helps prevent it from turning brown), cover and chill for an hour.
  1. Divide the shrimp in half.
  2. Coarsely chop one half and set aside.
  3. Put remaining half in a food processor and grind to a coarse puree.
  4. Add egg, shallot, cilantro, jalapeno and garlic to processor.
  5. Process until smooth.
  6. Sprinkle mixture with breadcrumbs and process again.
  7. Transfer contents of food processor to a large bowl.
  8. Add coarsely chopped shrimp and red pepper.
  9. Season with salt and freshly ground black pepper to taste. Mix well.
  10. Form burgers and chill for 1 hour (covered).
  11. Heat oil in a heavy skillet.
  12. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness.
  13. Drain on paper towels.
  14. Serve on a Onion Brioche Bun.

Shrimp Burger3

55 Responses to “Chunky Shrimp Burgers with Avocado Aioli sauce”

  • Paulette Bradshaw says:

    These look delicious. I was wondering… are they made with pre-cooked shrimp or raw?

    • TKWAdmin says:

      Hi Paulette!

      I used raw as I didn’t want to have the shrimp turn rubbery when I cooked it.

      Best Kitchen Wishes!

  • Maria says:

    These are just pure deliciousness. I usually make a double batch and freeze them. Often times they don’t last that long in there as the family is constantly wanting these.


    Can you please sing me up for your newsletters

    • TKWAdmin says:

      Hey Jethro!

      I see you just subscribed; thank you! I was just getting ready to add you.

      Happy Thanksgiving and Best Kitchen Wishes!

  • PShaw says:

    Have made these twice for a bbq party with perfect results and rave reviews. There is absolutely no problem grilling. We didn’t grease the grill and they don’t stick. Yes, they are a bit goopy, but they quickly firm up on the grill. No need to add more panko or partially freeze. I dressed with modified avocado aioli (Less sour cream, no jalapeño) and pico de gallo (acid helps to cut the richness). I also added old bay seasoning to the burger mix. While the brioche may be lovely, I personally feel it’s too heavy/too much bun. These make great sliders too.

  • Ronda says:

    These look wonderful!!! What would you suggest as a different herb to use instead of the cilantro? Some of my family likes it, and others think it tastes like soap.

    • Stephanie L. Weisend says:

      Use fresh basil instead of cilantro, if cilantro tastes like soap.

    • TKWAdmin says:

      Hmmm there is no real substitute for cilantro but in this recipe you could go with fresh parsley or basil.

      Best Kitchen Wishes!

    • Ronda says:

      I made these last night, with a couple changes. I used dill instead of cilantro, and whole wheat crackers instead of the panko. They were a big hit with my husband. We didn’t eat them as burgers, but instead as a main course pattie with sliced tomatoes, and veggies salad. Great flavor! Next time I’ll try basil, as I didn’t have any this time around. Thanks for the recipe!

      • Ronda says:

        I tried giving this recipe a 5 star, but for some reason the ‘rate this recipe’ wouldn’t let me.

        • TKWAdmin says:

          Hi Ronda!

          I’m thinking it has something to do with the mobile/tablet app version. It’s been giving me fits. Thank you though!

          Best Kitchen Wishes!

      • TKWAdmin says:

        Oh great substitution on the dill for cilantro! I love, love, love dill with seafood! And I love how you made these as a main course! Great thinking!

        Best Kitchen Wishes!

  • nan says:

    can you do the shrimp burgers on the grill – need to make 10-12 patties

    • TKWAdmin says:

      Hi Nan!

      I’ve not tried it on the grill but they should work IF you grease up a grill pan and chill the burgers.

      Best Kitchen Wishes!

  • Cassie says:

    Can I make as made but freeze, without frying, what I don’t make? Just talking about shrimp mixture

  • Felio says:

    Made these tonight for my lady. The only thing was that after initial food processor round they were not burger consistency so I added more penko. But overall – 5 stars man great recipe! The wife will allow me to pollinate her hive tonight; that’s why I cook!

    • TKWAdmin says:

      Hi Felix!

      Thank you so much!!!
      For the texture did you only process 1/2 of the shrimp and then the other have chop the shrimp? The small chunks is what gives it that burger texture.

      Best Kitchen Wishes!

      • Felio says:

        You know… you are right I did use more shrimps than the recipe called for :0) Awesome. Thanks so much and SO glad I found your site. Cook on!

  • Jenna says:

    Hi, I was wondering how many burgers this recipe makes? Thanks!

  • Ingrid says:

    Vegetarian who eats seafood = pescatarian. I only know this because my daughter is one.

    I’ll definitely need to try this recipe. Looks delicious!

  • Stephanie says:

    These were amazing! Thanks for the recipe.

  • Mackenzie says:

    Just made these!! I only had already cooked shrimp but they were still delicious and moist. Will definitely make again when I have fresh shrimp!

    • TKWAdmin says:

      Oh that’s awesome Mackenzie! Thank you so much! I <3 these burgers SOOOOOOOOOOOO much!!! They are one of my favorites!

      Best Kitchen Wishes!

  • Kristen says:

    I can’t wait to try these tonight!! How do they reheat after being cooked and refrigerated?

    • TKWAdmin says:

      Hi Kristen!

      They reheat beautifully! I pop them into a preheated oven/toaster oven for 5-10 minutes and they are super moist and juicy still!

      Best Kitchen Wishes!

  • Meg Will says:

    Do you think it’s possible to grill these?

    • TKWAdmin says:

      Hi Meg,

      I’ve never tried grilling them. These burgers are pretty delicate – almost crab cake-like. I would think as long as they are chilled to the point they are super, super firm (perhaps even par-freeze) then give it a shot. Let me know if you try grilling them.

      Best Kitchen Wishes!

  • Elizabeth says:

    These turned out great for me! I used 31/40 shrimp for the purée and 16/20 for the chunky part. I added some hot sauce and extra seasoning too. I don’t have onion brioche buns available to me so I used store bought bakery hamburger buns that I buttered and toasted on my cast iron grill pan. These turned out great! I made 3 pretty big burgers out of this so it took a little longer to cook and I lowered the heat and covered it so it wouldn’t get too brown. I’m so glad I tried this recipe! I was looking for something other than shrimp cocktail or stir-fry and this was great! Thanks

    • TKWAdmin says:

      Thank you so much Elizabeth! In the recipe above, there is a link to make your own onion brioche buns if you’re interested. I was in the same boat as you – I was tired of shrimp cocktail as well. I’m thrilled that you loved this!

      Best Kitchen Wishes!

  • Susan Fletcher says:

    These are wonderful – so moist and delicious. Only problem is that you want to eat more of them.

    • TKWAdmin says:

      Thank you so much Susan! These aren’t really that unhealthy. The most unhealthy part is the frying of them. I did bake these once and they turned out really well but I honestly preferred the fried version. To bake preheat the oven to 375, line a baking sheet with parchment and bake for about 10 minutes or until the shrimp is cooked through. Just watch so you don’t over bake them otherwise the shrimp will get rubbery.

      Best Kitchen Wishes!

  • Stephanie says:

    Thanks for this – fantastic recipe!

  • Hilary says:

    Made these for dinner last night and wow, they were delicious! I made them for a group and everyone really liked them! I wish I made more to have for leftovers. I will definitely make again! Thanks for the recipe!

  • Ed Casares says:

    A couple strips of bacon would have been awesome.

  • N Hedgepath says:

    Love to have recipe for sandwich roll used for shrimp burger

  • Jessie says:

    Are the shrimp supposed to be pre-cooked or raw?

  • Savvy says:

    How many burgers will this recipie make?

  • Joop says:

    Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

    • TKWAdmin says:

      Hi Joop!

      See I never microwave stuff like this. I will make a few up and keep them in the fridge. When I’m ready to eat I pop them either in the toaster oven or regular oven at 350F for maybe 8-10 minutes and they are perfect every time. Try that instead of the microwave.

      You can do the same with these meaning you can prepare a bunch and flash freeze them. Meaning line a pan with parchment paper, lightly spray it, form the burgers and place the pan with the raw burgers in the freezer uncovered. Allow to freeze completely (about an hour or 2) then double wrap them in plastic wrap and put in a freezer bag and pop ’em back in the freezer. When you’re ready to cook, just place in a hot skillet but give them a few minutes more to cook since they will be frozen solid.

      You HAVE to try the Aioli sauce though. It’s AMAZING!

      Best Kitchen Wishes!

  • T. Daron says:

    I made these Chunky Shrimp Burgers for my son and I and I have to say that they were Delicious! Thank You so much for such a great recipe. I will be making them again.

    • TKWAdmin says:

      Thank you so much!!! I love these burgers. I think what I love the most is that they are more shrimp than filler stuff. If I wanted filler stuff I’d make a seafood meatloaf 😉

      I’m working on another recipe somewhat similar to this that uses all white fish. I hope to share soon!

      Best Kitchen Wishes!

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