Shrimp Burgers With Seaweed Salad Recipes

CRISPY SHRIMP CAKES WITH SEAWEED SALAD

Steps:

• Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
• Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
• Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.

CRISPY SHRIMP BURGERS

Steps:

• Take half the shrimp and coarsely chop it. Add it to a bowl. Take the other half and add it to a food processor with the garlic and cilantro. Pulse to create a chunky paste. Mix in with the chopped shrimp.
• Add the salt, paprika, onion powder, cayenne pepper, Panko breadcrumbs, and egg. Mix until just combine.
• Divide into patties.
• Heat a skillet over medium high heat with the vegetable oil. Add the burgers and cook for 3-4 minutes on each side. Serve on a roll as a burger, wrapped in lettuce, or as a burger bowl.

SHRIMP BURGERS WITH OLD BAY MAYO

Steps:

• For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
• Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
• For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
• To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.