Spicy Bang Bang Shrimp Burger

I never thought I’d be the person to turn shrimp into a burger patty, but here we are. Most people coat their shrimp whole and call it a day—breaded, fried, tossed in sauce. But chopping it up? That’s where things get interesting.

The idea came to me after eating one too many dry chicken burgers at summer cookouts. I wanted something with more flavor, something that actually stayed juicy. Shrimp seemed like a long shot, but when you chop it fine and bind it together with egg and breadcrumbs, it holds together like a dream. Add that sweet and spicy bang bang sauce, and you’ve got yourself a burger that’s worth the extra ten minutes of chopping.

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What Kind of Shrimp Should I Use?

Fresh or frozen shrimp both work great for these burgers, so just grab whatever looks good at your store or fits your budget. If you’re using frozen shrimp, make sure to thaw them completely and pat them really dry with paper towels before you start – excess moisture can make your patties fall apart. Size-wise, medium to large shrimp are ideal since they’re easier to work with and create a better texture when chopped. One quick tip: if your shrimp still have tails on them, be sure to remove those before you get started with the recipe.

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Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Shrimp/Prawns: Fresh or frozen both work great – just make sure frozen shrimp are completely thawed and patted dry before using. You can also use scallops or white fish like cod, though you’ll need to chop them into chunks first.
• Panko breadcrumbs: Regular breadcrumbs work fine, but your burgers won’t be quite as crispy. If you only have regular breadcrumbs, try toasting them lightly in a pan first for extra crunch.
• Brioche buns: Any soft burger bun will do the job – potato buns, regular hamburger buns, or even ciabatta rolls. Just avoid anything too crusty that might overpower the shrimp.
• Iceberg lettuce: Romaine, butter lettuce, or even shredded cabbage all work well. Pick whatever gives you that nice crisp texture.
• Gherkins: You can use dill pickles, bread and butter pickles, or skip them entirely if pickles aren’t your thing. Thinly sliced cucumber with a splash of vinegar makes a fresh alternative.
• Olive oil: Any neutral oil like vegetable, canola, or sunflower oil works perfectly for frying. You need something with a high smoke point.

Watch Out for These Mistakes While Cooking

The biggest mistake when making shrimp patties is not removing excess moisture from the shrimp, which can cause your patties to fall apart in the pan – pat them completely dry with paper towels before blending, and if using frozen shrimp, make sure they’re fully thawed and drained.

Another common error is overworking the shrimp mixture or over-blending, which creates a rubbery texture instead of a tender patty with some bite – pulse just until the mixture holds together and leave some small chunks for better texture.

To prevent your patties from breaking apart during cooking, chill them in the fridge for at least 15 minutes after forming, and resist the urge to flip them too early – wait until you see golden edges before turning.

Finally, don’t overcrowd the pan or use too little oil, as this leads to uneven browning and patties that stick to the surface instead of developing that crispy golden crust.

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What to Serve With Bang Bang Shrimp Burgers?

These burgers are pretty filling on their own, so I like to keep the sides simple and let the crispy shrimp be the star. Classic french fries or sweet potato fries are always a good call – they’re perfect for dipping into any extra bang bang sauce you have left over. A light coleslaw with a tangy vinegar-based dressing helps cut through the richness of the fried shrimp and creamy sauce. If you want something a bit different, try serving them with a simple cucumber salad or some crispy onion rings on the side.

Storage Instructions

Store: These burgers are best enjoyed fresh and crispy right after making them. If you have leftover shrimp patties, store them in an airtight container in the fridge for up to 2 days. Keep the sauce separate in its own container so everything stays fresh.

Make Ahead: You can prep the shrimp patties a few hours ahead and keep them uncooked in the fridge until you’re ready to fry them up. Just cover them with plastic wrap so they don’t dry out. The bang bang sauce actually gets better when made ahead, so feel free to whip that up the day before.

Reheat: Pop leftover patties in the oven at 180°C/350°F for about 8-10 minutes to crisp them back up. The microwave will make them soggy, so skip that if you want to keep any of that crunch. Assemble fresh burgers with new buns and toppings for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 90-110 g
• Fat: 95-120 g
• Carbohydrates: 200-230 g

Ingredients

For the shrimp patties:

• 1.3 lbs shrimp (finely chopped into 1/4-inch pieces)
• 2 garlic cloves (freshly minced)
• 1/3 cup scallions (finely sliced)
• 1/2 teaspoon lemon zest (optional, for brightness)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/2 cup King Arthur all-purpose flour
• 1 1/2 cups Kikkoman panko breadcrumbs
• 1/2 cup neutral frying oil (canola or light olive oil)

For the assembly:

• 4 brioche buns (buttered and toasted)
• 2 cups iceberg lettuce (shredded into thin ribbons)
• 1/2 cup gherkins (sliced)
• 1/2 cup bang bang sauce

Step 1: Prepare the Mise en Place and Shrimp Mixture

• 1.3 lbs shrimp
• 2 garlic cloves
• 1/3 cup scallions
• 1/2 teaspoon lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Finely mince the garlic cloves and thinly slice the scallions.

Pat the chopped shrimp dry with paper towels to remove excess moisture, which helps the burgers bind better and fry more crisply.

In a food processor, pulse half the shrimp (about 10 oz) with the minced garlic until it forms a rough paste—this creates a binder for the burgers.

Transfer the paste to a bowl and fold in the remaining chopped shrimp, sliced scallions, lemon zest (if using), paprika, salt, and black pepper.

Mix gently until just combined, being careful not to overwork the mixture.

Step 2: Form and Bread the Patties

• 1 large egg
• 1/2 cup King Arthur all-purpose flour
• 1 1/2 cups Kikkoman panko breadcrumbs

Divide the shrimp mixture from Step 1 into 4 equal portions and shape each into a compact ball.

Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.

Working with one ball at a time, coat it lightly in flour, shaking off excess, then dip into the egg mixture to coat completely.

Press the egg-coated ball firmly into the panko, pressing gently on both sides so the breadcrumbs adhere well.

Gently flatten each breaded ball into a patty about 3/4 inch thick.

I like to let the breaded patties chill in the refrigerator for 15-20 minutes before frying—this helps them hold together better during cooking.

Step 3: Fry the Shrimp Patties Until Golden

• 1/2 cup neutral frying oil
• breaded shrimp patties from Step 2

Heat the neutral oil in a large skillet over medium-high heat until it shimmers and reaches about 350°F (test by dropping a small breadcrumb in—it should sizzle immediately).

Carefully place the breaded patties into the hot oil, working in batches if needed to avoid crowding the pan.

Fry for 2-3 minutes on the first side until golden brown and crispy, then carefully flip and fry for another 2-3 minutes on the second side until equally golden.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil.

The exterior should be crunchy while the shrimp inside stays tender and juicy.

Step 4: Toast the Buns and Assemble

• 4 brioche buns
• 2 cups iceberg lettuce
• 1/2 cup gherkins
• 1/2 cup bang bang sauce
• fried shrimp patties from Step 3

While the patties fry, butter the cut sides of the brioche buns generously and toast them in a separate skillet or toaster oven until golden and crispy—this prevents them from getting soggy.

Once the patties are done frying, assemble each burger: spread a thin layer of bang bang sauce on the bottom bun, then layer with one fried patty, a small handful of shredded iceberg lettuce, and a few slices of gherkins.

Top with the toasted bun top and serve immediately.

I find that the lettuce and gherkins provide a refreshing crunch and acidity that balances the rich, spicy sauce beautifully.

Spicy Bang Bang Shrimp Burger

Delicious Spicy Bang Bang Shrimp Burger recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 2150 kcal

Ingredients

  

For the shrimp patties

• 1.3 lbs shrimp (finely chopped into 1/4-inch pieces)
• 2 garlic cloves (freshly minced)
• 1/3 cup scallions (finely sliced)
• 1/2 teaspoon lemon zest (optional, for brightness)
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1/2 cup King Arthur all-purpose flour
• 1 1/2 cups Kikkoman panko breadcrumbs
• 1/2 cup neutral frying oil (canola or light olive oil)

For the assembly

• 4 brioche buns (buttered and toasted)
• 2 cups iceberg lettuce (shredded into thin ribbons)
• 1/2 cup gherkins (sliced)
• 1/2 cup bang bang sauce

Instructions

 

• Finely mince the garlic cloves and thinly slice the scallions. Pat the chopped shrimp dry with paper towels to remove excess moisture, which helps the burgers bind better and fry more crisply. In a food processor, pulse half the shrimp (about 10 oz) with the minced garlic until it forms a rough paste—this creates a binder for the burgers. Transfer the paste to a bowl and fold in the remaining chopped shrimp, sliced scallions, lemon zest (if using), paprika, salt, and black pepper. Mix gently until just combined, being careful not to overwork the mixture.
• Divide the shrimp mixture from Step 1 into 4 equal portions and shape each into a compact ball. Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Working with one ball at a time, coat it lightly in flour, shaking off excess, then dip into the egg mixture to coat completely. Press the egg-coated ball firmly into the panko, pressing gently on both sides so the breadcrumbs adhere well. Gently flatten each breaded ball into a patty about 3/4 inch thick. I like to let the breaded patties chill in the refrigerator for 15-20 minutes before frying—this helps them hold together better during cooking.
• Heat the neutral oil in a large skillet over medium-high heat until it shimmers and reaches about 350°F (test by dropping a small breadcrumb in—it should sizzle immediately). Carefully place the breaded patties into the hot oil, working in batches if needed to avoid crowding the pan. Fry for 2-3 minutes on the first side until golden brown and crispy, then carefully flip and fry for another 2-3 minutes on the second side until equally golden. Transfer the cooked patties to a paper towel-lined plate to drain excess oil. The exterior should be crunchy while the shrimp inside stays tender and juicy.
• While the patties fry, butter the cut sides of the brioche buns generously and toast them in a separate skillet or toaster oven until golden and crispy—this prevents them from getting soggy. Once the patties are done frying, assemble each burger: spread a thin layer of bang bang sauce on the bottom bun, then layer with one fried patty, a small handful of shredded iceberg lettuce, and a few slices of gherkins. Top with the toasted bun top and serve immediately. I find that the lettuce and gherkins provide a refreshing crunch and acidity that balances the rich, spicy sauce beautifully.