We’ve all enjoyed a great beef burger, but have you ever tried a shrimp burger? These are lighter, juicy, and full of bright flavor. This version is inspired by Asian flavors—ginger, garlic, and scallions are blended into the shrimp patty. I finish each burger with a fresh mango and avocado salad and a creamy sriracha mayo for a spicy, sweet, and tangy contrast.
To get the ideal texture, half the shrimp is roughly chopped so you still have little pieces to bite into, and the other half is pureed into a smooth paste to help bind the patties. The result is a patty that holds together well while remaining tender and flavorful.
These shrimp burgers are a great option for a weekend barbecue or a simple weeknight dinner. They cook quickly and pair beautifully with a crisp salad, grilled corn, or a light slaw.
❤️ Why You’ll Love Shrimp Burgers with Mango Avocado Salad & Spicy Mayo
- Fast and simple – you can prep the patties in about 10 minutes and they take only a few minutes to cook.
- Light and satisfying – seafood keeps the burger bright and fresh while still feeling hearty.
- Flexible – make full-size burgers or sliders, swap mango for pineapple, or adjust the heat on the mayo to taste.
🍲 Ingredients
Burger Ingredients:
- 2 lbs raw peeled and deveined shrimp — half roughly chopped, half blended smooth
- 2 cloves garlic, minced
- 2/3 cup panko breadcrumbs
- 4 scallions, thinly sliced
- 1 tsp salt and 1 tsp garlic powder
- 1 inch piece fresh ginger, grated
- 2 tbsp lemon juice
- 2 eggs, beaten
- 1/3 cup oil (for cooking)
- Buns of your choice (brioche recommended)
Mango Avocado Salad Ingredients:
- 1 ripe mango, diced
- 2 avocados, diced
- 1/4 red onion, finely diced
- A handful of cilantro, chopped
- Juice of 1 lime
- 1 tsp salt and freshly ground pepper to taste
Spicy Mayo Ingredients:
- 1/2 cup mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 1 tsp soy sauce
👩🍳 How to Make Shrimp Burgers with Mango Avocado Salad & Spicy Mayo
Make the burger mix
Roughly chop half of the shrimp into small chunks for texture. Place the remaining shrimp and garlic into a food processor and pulse until smooth. In a bowl, combine the chopped and processed shrimp with panko, scallions, salt, garlic powder, grated ginger, lemon juice, and beaten eggs. Mix until everything is well combined and the mixture holds together.
Form the patties
Lightly oil your hands to prevent sticking and form the mixture into patties—either eight larger burgers or about twelve sliders. Place the formed patties on a tray and chill in the refrigerator for 10 minutes to firm up before cooking.
Make the salad and sauce
While the patties chill, prepare the mango avocado salad by combining the diced mango, avocado, red onion, chopped cilantro, lime juice, salt, and pepper in a bowl. For the spicy mayo, mix the mayonnaise, sriracha, and soy sauce until smooth. Taste and adjust the heat or seasoning as needed.
Cook the Burgers
Preheat a grill to medium-high and oil the grates, or heat a skillet over medium-high heat with a little oil. Cook the patties 3–4 minutes per side until golden brown and cooked through. Shrimp cooks quickly, so watch closely to avoid overcooking.
Assemble
Spread spicy mayo on both halves of the toasted buns. Place a cooked shrimp patty on the bottom bun, top generously with mango avocado salad, and finish with the top bun. Serve immediately so the salad stays fresh and the bun doesn’t get soggy.
🪄 Tips and Tricks
- Keep patties chilled until you’re ready to cook so they hold their shape on the grill or in the pan.
- Only flip the burgers once. Wait until they release easily from the grates or pan and are nicely browned.
- Assemble the burgers just before serving to keep the bun and salad fresh and crisp.
Nutrition (approximate per burger)
Calories: ~414 kcal; Protein: ~27 g; Carbohydrates: ~14 g; Fat: ~29 g. Nutrition is an estimate and will vary based on exact ingredients and portion sizes.
If you try this recipe, I’d love to see your version—share a photo and note any tweaks you made. Enjoy these vibrant, flavorful shrimp burgers at your next meal!