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Perfect Baked Sweet Potato Fries Recipe
My easy baked sweet potato fries recipe guarantees crispy, golden-brown outsides with sweet and tender insides. Trust us, you’ll want to make a double batch.

Our family absolutely devours these sweet potato fries! If Joanne is in the kitchen while I’m making them, she starts eating them straight off the sheet pan. That’s why we always recommend making a double batch. Bonus: they’re unbelievably easy to make!

We’re pretty picky about fries, which is why we’re obsessed with how these turn out. Perfectly caramelized and crispy on the outside, yet sweet and tender in the middle. If you love these, be sure to check out some of our other favorites, like our baked french fries, potato wedges, and homemade tater tots.

Key Ingredients
- Sweet potatoes: I like medium sweet potatoes (sometimes sold as yams) for these fries. It doesn’t matter if the label says sweet potato or yam, as long as you buy small-to-medium potatoes with orange flesh. Look for Beauregard, Jewel, or Garnet sweet potatoes. They make the best fries.
- Oil: I use avocado oil or olive oil for coating the fries before baking.
- Salt and pepper: I keep them simple, but this is a great time to bring out seasoned salt or your favorite spice blend (I love this Cajun seasoning).
Find the full recipe with measurements below.

How to Make the Best Sweet Potato Fries

Tip 1: Don’t worry about peeling. I bake my sweet potato fries in the oven. They’re not quite as crispy as deep-fried fries, but they’re healthier and taste incredible. I don’t bother peeling the sweet potatoes. Just scrub them clean under cold water before slicing.

Tip 2: Cut them thin. It’s up to you how thick you want your fries, but we like them thin and crispy, so we slice them on the thinner side. Cut the sweet potato into slabs, then slice the slabs into thin fries. Watch our video to see exactly how we do it. It’s really easy!

Tip 3: Don’t overcrowd your baking sheet and preheat it. The secret to crispy baked sweet potato fries is giving them plenty of space. If they’re packed too tightly, they’ll steam instead of crisp up. I also like to preheat my baking sheets before adding the fries since it gives them a head start and helps them brown beautifully.

Toss the fries with oil, salt, and pepper, then spread them out on foil- or parchment-lined, preheated baking sheets.

Tip 4: Bake at a higher temperature. Bake the sweet potato fries in a 425°F oven until they’re golden brown and crisp. Depending on how thick you cut them, this usually takes 15 to 25 minutes. Keep an eye on them near the end so they don’t over-brown. Sweet potatoes can go from perfectly caramelized to too dark pretty quickly.

Serving Suggestions

Serve these delicious oven-baked sweet potato fries with burgers, veggie burgers, Caesar salad, sandwiches, and turkey meatloaf. My son also loves these with homemade fish sticks and chicken nuggets.

Depending on your favorite dipping sauce, you can make a homemade sauce alongside them. I love homemade ketchup, mayonnaise, or this creamy honey mustard sauce. Garlic aioli is another favorite, and don’t forget fry sauce!

More Sweet Potato Recipes
Perfect Baked Sweet Potato Fries

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

This is my favorite sweet potato fries recipe. The fries bake up with caramelized edges and tender centers every time. Watch our recipe video to see exactly how we cut the sweet potatoes into fries. I like to keep the skins on for extra texture and flavor, but you can peel them if you prefer.

4 Servings

Watch Us Make the Recipe

You Will Need

4 medium sweet potatoes

3 tablespoons avocado oil or olive oil

½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

Directions

1Preheat the oven: Preheat the oven to 425°F (218°C). Set aside two baking sheets. The fries caramelize best when placed directly on the baking sheet, but you can line them with aluminum foil for easier cleanup.

2Preheat the baking sheets: Place the baking sheets in the oven while it heats. Preheating them gives the fries a head start and helps them crisp up.

3Prepare the sweet potatoes: Slice the sweet potatoes into ½-inch sticks. Add them to a large bowl and toss with oil, salt, and pepper until evenly coated.

4Arrange the fries: Carefully remove the hot baking sheets from the oven. Divide the sweet potatoes between them and spread into a single layer. Avoid crowding them, if the fries are too close together, they’ll steam instead of brown.

5Bake the fries: Bake the sweet potato fries, turning once and rotating the pans halfway through, until the edges are lightly browned and the centers are tender, 15 to 25 minutes. They’re done when the surface looks dry and puffy. Don’t worry if the edges turn brown; they’ll taste caramelized, not burnt. Serve the fries hot with your favorite dipping sauce and a final sprinkle of salt.

Adam and Joanne’s Tips

Cornstarch: Some swear by adding a generous pinch of cornstarch to the fries before tossing and baking to make them extra crispy. It really does work, so give it a try if you’d like. We usually skip it because we’re already happy with how crispy the fries turn out as-is.

Storing leftovers: Store cooled fries in an airtight container and refrigerate for up to 3 days. They’ll soften as they sit, but you can easily bring them back to life.

Re-crisping fries: To reheat, spread the fries on a baking sheet and bake at 400°F (204°C) for 5 to 10 minutes until warmed through and crisp again.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
201
/
Protein
2 g
/
Carbohydrate
26 g
/
Dietary Fiber
4 g
/
Total Sugars
5 g
/
Total Fat
10 g
/
Saturated Fat
1 g
/
Cholesterol
0 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 29, 2026
Hot Honey Prosciutto Pizza
This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Recipes To Try

At A Glance
- ⏱ Ready In: 15 minutes
- 🍽 Serves: 1
- 🌱 Diet: Nut-free
- 💪 Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
- 🥕 Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
- 🔥 Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
- 🧊 Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
- Best Served With: Fresh rocket with balsamic or a simple green salad
This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

👩‍🍳 You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

What You’ll Need
Here is what you’ll need for this hot honey prosciutto pizza recipe. Find the full measurements in the recipe card below.

Lebanese flatbread or pita bread — the base of the whole thing, and honestly the secret weapon here. It bakes up crisp at the edges with a little chew in the middle. Either works; Lebanese flatbread tends to be thinner and crispier, pita a bit more substantial. About 100 grams is ideal for a single serve.

Pizza sauce — store-bought is absolutely fine here. This is a lazy pizza, after all. Any tomato-based pizza or passata sauce works well. You only need 2 tablespoons, so you don’t need to overthink it.

Dried Italian herbs — optional but they add that classic pizza-parlor aroma. If you don’t have a blend, a pinch of dried oregano does the job.

Pizza cheese — a grated melting cheese mix is what you want. I used the Perfect Italiano Perfect Pizza blend (a 3-cheese mix), which gets beautifully golden and bubbling. Any mozzarella-based blend works.

Prosciutto — thinly sliced is key. It goes on after baking, layered over the hot cheese, which means it warms through gently rather than drying out. 4–5 slices (about 40–50 grams) is enough to cover the whole pizza.

Hot honey — the ingredient that makes this recipe. Drizzled generously over the top, it hits sweet and spicy at once and ties all the flavors together. If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes. Or, make your own using this hot honey recipe.
How To Make Hot Honey Prosciutto Pizza
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this flatbread pizza.

Preheat your oven to 210°C / 415°F. Line a baking tray with baking paper or just place the flatbread directly on the oven rack for a crispier base.

Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges. Sprinkle with dried Italian herbs.

Scatter the grated pizza cheese evenly across the top.

Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling at the edges.

Remove from the oven and immediately layer the prosciutto slices over the top, covering the pizza completely. The heat from the cheese will warm the prosciutto through.

Drizzle generously with hot honey and serve straight away.
Watch The Video

Recipe Tips
- Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
- Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
- Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
- No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
- Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
- Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
- Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.
Serving Suggestions

This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

💬 If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This hot honey prosciutto pizza is the answer to weeknight laziness. Silky prosciutto, bubbling cheese, and a sticky-spicy drizzle of hot honey on a crispy flatbread — it’s one of those 15-minute meals that somehow feels like a treat. Find step-by-step photos and more recipe tips above.

Preheat the oven to 210°C / 415°F.

Place the flatbread on a baking tray lined with baking paper (or directly on the oven rack for a crispier base).

Spread the pizza sauce evenly over the flatbread. Sprinkle with dried Italian herbs.

Scatter the grated pizza cheese evenly over the top.

Bake for 8–10 minutes, or until the cheese is melted, golden, and bubbling at the edges.

Remove from the oven. Immediately layer the prosciutto slices over the top to cover the pizza completely — the heat from the cheese will warm it through.

Drizzle generously with hot honey. Serve immediately.

Nutrition: Macros will vary based on the pita bread you use and the type of cheese.

Important Ingredient Tips: Prosciutto should always go on after baking, not before — it stays silky and tender rather than drying out. Use any good-quality melting cheese blend; a mozzarella-based mix works best for that pull and golden color.
Key Recipe Tips: Use a hot oven (210°C / 415°F) for best results. Place the flatbread directly on the oven rack for a crispier base. Adjust hot honey quantity to your taste — start with 2 teaspoons and go from there.
Storage Tips: Best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t reheat well. This is a make-and-eat recipe.
Make-Ahead Tips: You can pre-portion your ingredients (sauce, shredded cheese, prosciutto) and keep them in the fridge so the pizza comes together in under 5 minutes when you need it.
FAQs:
Can I use a different base? Yes — naan bread works beautifully here, as does a regular pita. Flour tortillas will give you a thinner, crispier result. Adjust bake time accordingly.
What is hot honey? It’s honey infused with chili — you get a sweet, sticky drizzle with a gentle heat at the finish. It’s available in most supermarkets and specialty food stores. Mike’s Hot Honey is a popular brand. If you can’t find it, combine regular honey with a small pinch of chili flakes.
Can I make this for more than one person? Absolutely — just scale up. Each person gets their own flatbread. Great for a casual dinner party appetizer or a quick family lunch.
Can I use other deli meats? Yes — speck, coppa, or even salami all work well. For a pepperoni version, add the pepperoni before baking.

Calories: 685kcal | Carbohydrates: 71g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1332mg | Potassium: 361mg | Fiber: 3g | Sugar: 13g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 3mg

Keywords: prosciutto pizza, pita pizza, flatbread pizza, pita bread pizza, easy pizza recipe, flat bread pizza, hot honey prosciutto pizza, work from home lunch, lazy girl meal, hot honey pizza
More Recipes To Try
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May 28, 2026
Our Favorite Taco Meat Recipe
Our favorite taco meat recipe calls for ground beef, turkey, or chicken, along with basic spices you probably already have on hand. Easy and so much better than what you can make from the packets sold at the store.

My entire family loves this taco meat recipe, and we use it all the time for quick dinners like beef tacos, turkey tacos, taco salad, burritos, nachos, and more.

It’s absolutely a recipe you should keep in your back pocket, because when those busy days happen (which they do!), knowing that you can make a 15-minute dinner with basic spices from your spice cabinet and a pound of ground meat helps.

Key Ingredients
- Taco Seasoning: I know you can buy packets at the store, but trust me, our taco spice blend is so much better. Also, I bet you already have all the spices you need to make it in your spice cabinet. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. It’s easy and makes the taco meat extra delicious. Another option is to use this taco seasoning recipe, which makes a larger batch has a few optional ingredients for flavor.
- Ground meat: Our photos show ground beef, but you can use ground turkey, ground chicken, ground pork, or really any ground meat you have on hand in our recipe below. We like a little fat, but not too much, or else the meat turns out greasy. Look for 7% to 10% fat.
- Veggies: These are optional, and I don’t always add them. That said, when I have them in the fridge, I love adding chopped onion and Anaheim pepper to my skillet. It adds a bit of extra texture, and I love how they both turn out sweet once cooked.
- Tomato Paste and Stock: These bring everything together. A little tomato paste deepens the rich flavor of the meat and spices, and the stock keeps it from drying out. I like vegetable broth, tomato broth, beef stock, or chicken stock. You only need 1/2 cup, so use whatever you have (water will work in a pinch, too).
Find the full recipe with measurements below.

How to Make the Best Taco Meat

Tip 1: Make our homemade spice mix. Skip the packets at the store, our simple taco meat seasoning calls for spices I bet you already have on hand. You’ll stir together chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. So simple!

Tip 2: Brown the ground meat. For the best results, get a little color and crispy texture on your ground meat. I like patting it down into the skillet and leaving it for a minute so it starts to pick up some color. Add your spice mix, and then use a wooden spoon to break the meat apart into crumbles. A heavier skillet (like a cast-iron pan) is perfect.

Tip 3: Add some extra veggies. I don’t always do this, but when I have them on hand, I love cooking some chopped onion and Anaheim peppers with the meat. They soften and take on a little sweetness, which is really nice with the spices.

Tip 4: Finish with tomato paste and stock. Here’s where we bring everything together and make sure our taco meat stays juicy, not dried out. Stir in a bit of tomato paste, then, when it’s distributed, pour in a bit of stock. Let it simmer, and then you are good to go!

Serving Suggestions

I’m betting you already have a few ideas for using your taco meat, but here are a few more suggestions. We love it tucked into homemade tortillas (try corn tortillas or flour tortillas), spooned on top of taco salad, and stuffed into burritos. The toppings and sides for this are endless. Here’s a list of our favorites:
Our Favorite Taco Meat

PREP
5 mins

COOK
10 mins

TOTAL
15 mins

This is my family’s go-to taco meat recipe. We’ve called for lean ground beef below, but feel free to substitute ground turkey, chicken, or pork. We prefer this when made with ground meat that has a little fat (7% to 10% is perfect). Any more and it’s a bit greasy, any less and it turns out dry. The onions and pepper are optional, but they add a bit of extra texture.

4 Servings

You Will Need

1 ½ teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon garlic powder

¼ teaspoon dried oregano

¾ teaspoon fine sea salt, plus more as needed

1 tablespoon avocado oil

1 pound lean ground beef, 90/10 (450 g)

¾ cup finely chopped onion, a quarter of a medium onion, optional

1 Anaheim pepper, deseeded and finely chopped, optional

2 tablespoons tomato paste (35 g)

½ cup chicken stock or water (60 ml)

Directions

1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

2Brown the meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

3Add veggies: Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

4To finish: Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it (since this usually gets added to tacos or salads, keeping it well seasoned works really well).

Adam and Joanne’s Tips

Storing: Keep leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
201
/
Total Fat
7.5g
/
Saturated Fat
2.2g
/
Cholesterol
67.8mg
/
Sodium
556.4mg
/
Carbohydrate
6.6g
/
Dietary Fiber
1.6g
/
Total Sugars
2.5g
/
Protein
26.6g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 28, 2026
Pizza Burgers Recipe – Pinch of Yum
My Grandma Knew.

A crisped English muffin brushed with garlic butter, topped with a savory meat sauce and melty cheese? Oh MAN these are good.

I’m currently very obsessed with these, which is kind of making me chuckle, because it feels like a peak 90s Midwestern mom moment. HERE FOR IT!

“Pizza burgers” are a staple of my childhood. My grandma made these all the time, and whenever she would come visit our family, she’d re-up our freezer stash.

This recipe is like a collab between my grandma and me: she always did them on English muffins, and I prefer ground Italian sausage (or turkey, or chicken), and brushing all of it with garlic butter.

They’re just my favorite for the end-of-school-year madness right now:
- They’re MINDLESSLY EASY.
- My kids love them.
- Fun toppings can be mixed in (my fave = pepperoncini).
- And, importantly: they can be pulled out of the freezer and reheated one at a time – ideal for the times we are trying to get out the door to soccer or find something to eat quickly between work meetings and just questioning every life decision that led us to this moment.
While in the process of writing this post, I literally just ate two of them for lunch. Oh man, so good.

Pulled out of the freezer. Air-fried for 8 minutes. Drizzled them with good olive oil (DELICIOUS) and topped with some kosher salt and served alongside a pile of supremely crunchy cucumbers. It was a moment!

Hope you love these! From my Midwestern grandma, to me, to all of us. 🙂
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May 27, 2026
Juicy Chicken Burger Recipe
This ground chicken burger recipe is seriously delicious. The secret is a mixture of spiced veggies that we mix right into the patties. Trust me, you’ll want to make these again and again.

The moment we nailed the recipe for these chicken burgers, I immediately put everything back on my shopping list so we could make them again soon. Mixing veggies right into the ground chicken is a game-changer. They add so much flavor, color, and keep the burgers extra juicy.

If you’ve made our turkey burgers or turkey meatloaf, you already know we’re big fans of sneaking veggies into our recipes. It’s the best way to keep ground meat dishes juicy and flavorful.

Key Ingredients
- Ground Chicken: As with all of our recipes that call for ground chicken, use ground meat with a bit of fat. Look for 93% lean 7% fat or 93/7 on the package, which indicates it’s a blend of ground chicken breast and dark meat. You can also substitute ground turkey for the chicken in this recipe.
- Veggies: We fold a mixture of cooked zucchini, bell pepper, onion, and garlic into the burger mix. You can substitute eggplant or yellow squash (summer squash). Between the vegetables and spices, these remind me of the flavors of late-summer ratatouille. So delicious!
- Tomato Paste, Vinegar, and Spices: This burger recipe is not afraid of flavor, so we add lots with tomato paste, oregano, smoked paprika, and red wine vinegar.
- Egg and Breadcrumbs: We don’t want too much filler here, but a whole egg plus an egg yolk helps the burgers hold together, adds flavor, and a bit of fat (we use the same combo in our meatloaf recipe). Then, a small amount of panko breadcrumbs helps the mixture firm up, making it easier to form into burgers and cook.
- Extras: Choose your favorite burger buns, then spread a bit of mayonnaise and Dijon mustard over them (like a make-shift Dijonaise). I love a little crunch from lettuce, and always add some cheese. Gruyère or Swiss are amazing with the other flavors in the chicken burger patties.
Find the full recipe with measurements below.

How to Make Chicken Burgers

Tip 1: Make the veggie mix. Lean ground chicken needs help in the flavor department, so we cook a simple mixture of finely chopped zucchini, bell pepper, onion, and garlic until cooked down, soft and lightly caramelized. It takes about 10 minutes and is so worth it!

Just as the veggies are finishing up, we stir in tomato paste and dried oregano. Then, as they cool, we stir in red wine vinegar. You can see the final mixture below. It adds so much incredible flavor to these chicken burgers.

Tip 2: Mix the eggs and spices before adding the chicken. We use this trick a lot when working with ground meat. So that the spices, salt, and egg are well distributed, whisk them together first, then add your ground chicken.

Tip 3: Finish with vegetables and breadcrumbs. Before forming your burgers, mix in the vegetable mixture and panko breadcrumbs. Your hands are usually the best tool for this kind of job, but a fork works.

Tip 4: Chill to firm up. Pop the burger mixture into the fridge for 20 minutes to let the breadcrumbs absorb the moisture. This helps with flavor and makes forming the burgers easier.

Tip 5: Start in a skillet, finish in the oven. To get some color, brown the burgers on both sides in a skillet in a little olive oil, then transfer them to a preheated oven to finish cooking in the middle.

We like forming our burger mix into big meatballs, then adding them to the skillet and pressing them into patties. Once they are brown on both sides, we bake them until almost done, then add cheese and continue to bake until the burgers are cooked in the middle and the cheese melts.

Serving Suggestions

When assembling the burgers, we love a buttery burger bun with some mayo and Dijon spread onto each half and crunchy lettuce (iceberg or butter lettuce is great). Then, we keep the sides simple. Adam loves roasted potato wedges or baked French fries. I love sweet potato fries, and our son loves tater tots.

Something fresh, cool, and crispy would be really nice, too. Try our orzo pasta salad, creamy cucumber salad, or our cherry tomato salad. A side salad would be lovely. I especially love homemade ranch or our simple lemon vinaigrette.

More of Our Favorite Ground Chicken Recipes
Juicy Chicken Burgers

PREP
30 mins

COOK
25 mins

TOTAL
55 mins

There’s nothing plain about this chicken burger recipe. Perfectly spiced and cooked veggies are added to the ground chicken, guaranteeing the burger patties turn out juicy and flavorful. We love Gruyère or Swiss cheese with these burgers (they work nicely with the ratatouille-inspired flavors of the veggie mix).

4 Servings

Watch Us Make the Recipe

You Will Need

2 tablespoons olive oil

1 ½ cups finely chopped zucchini, 1 small-to-medium zucchini (145 g)

¾ cup finely chopped red bell pepper, 1 small pepper (105 g)

½ cup finely chopped onion, quarter of a medium onion (70 g)

3 garlic cloves, minced

2 teaspoons tomato paste

½ teaspoon dried oregano

1 teaspoon red wine vinegar

1 pound ground chicken, 93/7 lean (450 g)

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

½ teaspoon smoked paprika

1 large egg

1 large egg yolk

¼ cup panko breadcrumbs (20 g)

3.5 ounces Gruyère cheese, sliced or grated (95 g)

For assembly: burger buns, butter lettuce, mayonnaise, Dijon mustard, and Gruyere cheese

Directions

1Make vegetable mix: Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in the tomato paste and dried oregano, then cook for 3 minutes. Remove from the heat and stir in the red wine vinegar. Spread onto a plate and refrigerate to cool it quickly.

2Make burger mix: In a large mixing bowl, whisk ½ teaspoon salt, the pepper, smoked paprika, whole egg, and egg yolk until blended. Add the ground chicken and stir to combine. Fold in the cooled vegetable mixture and panko bread crumbs. Refrigerate for 20 minutes.

3Prep the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.

4Make burgers: Divide the mixture into four 6-ounce meatballs. Wipe out the skillet used for the veggies, then place it over medium heat and add a drizzle of olive oil. Working in batches, place the giant meatballs into the pan (2 to 3 should fit). Smash them into a thick patty, and sear on both sides before moving them to the prepared baking sheet. When all the burgers are seared and on the baking sheet, bake them for 10 minutes, or until they reach an internal temperature close to 160°F (they will finish cooking after adding the cheese). Add the cheese and bake for another 3 to 4 minutes, or until the internal temperature reaches 165°F.

5Assemble and serve: While the burger patties bake, toast the buns in the skillet. Spread a little mayonnaise and Dijon mustard on each bun, put down a few lettuce leaves, add the cheese-topped burger, and enjoy.

Adam and Joanne’s Tips

Storing: Keep leftover cooked burgers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat (use a lid to trap some steam) or in the oven.

Make ahead: Prepare burger mix, cover tightly, then refrigerate overnight. Form patties and cook the next day.

The nutrition facts provided below are estimates and do not include the bun or extra mayo/mustard.

Nutrition Per Serving
Serving Size
1 burger patty with cheese (no bun)
/
Calories
406
/
Total Fat
27g
/
Saturated Fat
9.2g
/
Cholesterol
216.3mg
/
Sodium
609mg
/
Carbohydrate
10.6g
/
Dietary Fiber
1.6g
/
Total Sugars
3g
/
Protein
31.1g

AUTHOR:

Joanne Gallagher
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May 27, 2026
10 Cozy Soup Recipes You’ll Crave All Fall

Warm up with these cozy soup recipes, from creamy chicken noodle to butternut squash. These are easy, comforting, and perfect for chilly days.

There’s nothing like a warm bowl of soup on a chilly day. From creamy chicken noodle and classic French onion to hearty white bean, broccoli cheddar, and black bean, each recipe is perfect for making your autumn evenings feel a little more cozy.

These are some of our best fall soup recipes that are perfect for cozy nights, busy weeknights, and lazy weekends. They are comforting, easy to make, and full of flavor, so you’ll come back to them again and again.

Find all 10 recipes below. For more, see all of our soup recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

Our Favorite Soup Recipes

Best French Onion Soup We’ve Made

Perfect for chilly evenings, French onion soup is easier than you might think to make at home. Trust me. All you need are a few tips and a surprisingly short list of ingredients.

Easy White Bean Soup

I created this white bean soup on a chilly evening when I craved something comforting and nutritious but I was in a time crunch. Now it’s become one of our favorites!

Easy Broccoli Cheddar Soup

I love broccoli cheddar soup so much, especially this one, which skips the flour and butter base common in many other recipes. Instead of extra butter and flour, we use a potato to thicken our soup and make it creamy.

Lemon Turmeric Lentil Soup

I make this lentil soup recipe all year round, but it’s especially good when it’s chilly outside. I love the combination of spices and lemon in this simple soup. It’s so comforting and honestly makes me feel so good!

Perfect Black Bean Soup

My family loves this easy black bean soup recipe so much. I love how quickly it comes together and that it’s designed for canned or previously cooked black beans (hello, quick weekday dinner!).

Easy Roasted Cauliflower Soup

For this easy cauliflower soup, we roast a whole head of cauliflower until golden brown and blend with onion, parmesan cheese, and broth until silky smooth. We have so many cauliflower recipes on Inspired Taste, and honestly, I love them all, but this soup is the one I go to when I need a little comfort.

Easy Butternut Squash Soup

You do not need any cream or butter to make this creamy butternut squash soup! Everyone, even the meat-eaters at the table, will love it, especially when topped with our delicious crispy spiced chickpeas!

Easy Creamy Chicken Noodle Soup

I usually make a double batch of this homemade creamy chicken noodle soup because it’s that good! Along with our classic chicken noodle soup, this is probably my most-made soup during the colder months.

Easy Italian Wedding Soup

The meatballs are perfectly tender and juicy on the inside, and the broth is incredibly flavorful. Making this soup is simpler than you’d think and absolutely worth the effort for one of the tastiest bowls of soup I’ve had in a while!

Easy Split Pea Soup

I love hearty soups, and this split pea soup definitely hits the mark! The ham adds a lovely smoky flavor, but if you’d prefer to make this without it, you can (and it will still be delightful).

Want more cozy recipes? Join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 27, 2026
Easy Poached Shrimp Recipe
How to poach shrimp! Our gentle poaching method guarantees perfectly cooked and flavorful poached shrimp.

If you have never poached shrimp before, it’s time to start! This quick and easy method is one of my favorite ways to cook shrimp. I use it to cook the shrimp for my favorite shrimp salad, add them to salads, make shrimp cocktail, and more!

Our method for poaching shrimp is very similar to poaching salmon, chicken, and eggs. You’ll prepare a flavorful poaching liquid with simple ingredients, and then gently poach the shrimp to perfection.

Key Ingredients

Shrimp: In my photos, I’ve poached large shrimp, which take about 3 minutes, but I have included a suggested cooking time below for other shrimp sizes.

Water: We use a large pot filled with 8 cups of water to poach shrimp.

Lemon: For fresh flavor, cut a lemon in half and toss it into the poaching liquid.

Garlic: I love a hint of garlic. Add 2 peeled and gently smashed cloves to the poaching liquid.

Bay leaf: Classic with shrimp and add a lovely herbal aroma to the liquid.

Salt, pepper, and Cajun seasoning: I season the water really well so that my shrimp are perfectly seasoned when they come out of the poaching liquid. I love salt, pepper, and some homemade Cajun seasoning.

Find the full recipe with measurements below.

Recommended Cooking Times

The number of shrimp per pound typically indicates shrimp sizes. Here’s a list of standard shrimp sizes and their corresponding count per pound. Please note that these are estimated cooking times; see our tips for telling when the shrimp are ready to come out of the poaching liquid below.

Small shrimp (71-90 per pound): 1 to 2 minutes

Medium shrimp (41-50 per pound): 2 to 3 minutes

Large shrimp (31-40 per pound): 3 minutes

Jumbo shrimp (21-25 per pound): 4 to 5 minutes

Colossal shrimp (16-20 per pound): 5 to 6 minutes

Super Colossal shrimp (8 to 12 per pound): 6 to 7 minutes

How to tell when the shrimp are done: Shrimp turn from translucent to opaque when cooked. As they cook, many varieties change from a grayish or bluish-gray color to a pink or orange hue. They also curl into a loose “C” shape, while overcooked shrimp take on a “O” shape. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

If you still aren’t sure, take a shrimp out and cut into it to test it. Leave the shrimp in the poaching liquid for 20 to 30 seconds if it seems undercooked.

More Shrimp Recipes

Easy Poached Shrimp

PREP
5 mins

COOK
5 mins

TOTAL
10 mins

How to poach shrimp so they turn out perfectly cooked and flavorful. Cooking times will vary depending on the size of your shrimp. The recipe below assumes large shrimp, but we have provided guidance for other sizes of shrimp in the article above.

Keep in mind that our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time.

Makes 1 pound

You Will Need

1 pound large shrimp (31-40 per pound), see notes for cooking more than one pound

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and lightly crushed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoons salt

1/2 teaspoon Cajun seasoning, optional

Directions

1Prepare shrimp: Depending on your serving preferences, you can choose to peel the shrimp or leave the shells intact. For salads, we peel and devein the shrimp before poaching. For a shrimp cocktail, you may want to peel and devein the shrimp while leaving the tails on.

2Prepare poaching liquid: Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

3Poach the shrimp: Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Use a timer to set the recommended cooking time: 2 to 3 minutes for medium shrimp, 3 minutes for large shrimp, and 4 to 5 minutes for jumbo shrimp. Shrimp turn from translucent to opaque when cooked. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

4Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator or plunge them into a prepared ice-water bath.

5If you plan to poach another batch of shrimp, make sure the poaching liquid returns to a rolling boil before adding the second batch.

Adam and Joanne’s Tips

More than 1 pound of shrimp: Our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time. If you plan to poach more than one pound of shrimp, after poaching the first batch, ensure the poaching liquid returns to a rolling boil before removing the pot from the heat and adding the second batch of shrimp.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound shrimp
/
Calories
112
/
Total Fat
0.3g
/
Saturated Fat
0.1g
/
Cholesterol
214.2mg
/
Sodium
125.8mg
/
Carbohydrate
0.2g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
27.2g

AUTHOR:

Joanne Gallagher
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May 27, 2026
Coconut Butter Chickpeas
These coconut butter chickpeas are everything you want in a cozy weeknight dinner — deeply spiced, rich, and saucy — and they can be made completely dairy-free. If you love Indian butter masala but want a vegetarian version that doesn’t skimp on flavor, this chickpea curry recipe is it.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Indian-Inspired Recipes (But With Chicken)

At A Glance
- ⏱ Ready In: About 55 minutes (including a 5-minute rest)
- 🍽 Serves: 4–6
- 🌱 Diet: Dairy-free, vegan-friendly, gluten-free
- 💪 Nutrition Highlights: High in plant-based protein and fiber from chickpeas
- 🥕 Main Ingredients: Chickpeas, butter (or plant-based alternative), coconut milk, tomato paste, garam masala, lime
- 🔥 Flavor Profile: Rich, creamy, warmly spiced with a gentle heat and a bright lime finish
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully for up to 2 months
- Best Served With: Warm naan and fluffy jasmine rice
I reach for this butter chickpea recipe whenever I want something that feels indulgent but comes together entirely from pantry staples. It’s a plant-based riff on classic chicken butter masala — same cozy, rich, deeply spiced sauce, but made with butter (or dairy-free alternative) and coconut milk instead of cream, which honestly gives it a wonderful lightness while keeping it beautifully creamy.

The sauce is built in layers: slow-cooked onions, bloomed spices, darkened tomato paste — all the things that make a curry taste like it’s been simmering since morning, even when it hasn’t. The finishing touch of lime juice is the move I keep coming back to; it just brightens everything and makes the flavors pop. This is one of those recipes that genuinely tastes better the next day, which means leftovers are never a problem.

👩‍🍳 You might also like these recipes: coconut red lentil soup, paneer fritters, Greek chickpea soup, eggplant chickpea salad, or paneer curry.

What You’ll Need
Here is what you’ll need for this butter chickpeas recipe. Find the full measurements in the recipe card below.

The base:

Butter (or ghee) — builds the richness that gives this dish its name; use a good-quality one. For a fully vegan version, swap with a plant-based butter or coconut oil.

Onion — finely diced and cooked slowly until golden; this is the flavor foundation, so don’t rush it.

Garlic and fresh ginger — the classic aromatic duo for any Indian-inspired curry. Fresh ginger is worth it here for brightness and warmth.

Baking soda — a little trick that speeds up browning and deepens the onion flavor. Just a pinch, but you’ll notice the difference.

Tomato paste — cooked down until it darkens slightly, which adds richness and a subtle sweetness to the sauce.
The spices:

Garam masala, cumin, curry powder, coriander, smoked paprika, turmeric — this blend creates that layered, warming depth. If you’re missing one or two, it’ll still be delicious, but the combination is what makes it sing.

Kashmiri chili powder — adds beautiful color with gentle heat. Cayenne works as a substitute but is noticeably hotter, so use it sparingly.

The rest:

Canned chickpeas — two cans, drained and rinsed. Dried chickpeas work too as long as they’re fully cooked and tender before they go in.

Vegetable or chicken broth — for simmering the chickpeas and controlling the thickness of the sauce.

Full-fat coconut milk — the key to that creamy, silky finish. Don’t swap for light coconut milk here; the richness matters.

Fresh lime juice — brightens the whole dish and balances the richness of the butter and coconut milk. Don’t skip it.

Fresh cilantro — stirred in at the end for freshness and color.

Fenugreek leaves (kasoori methi) — optional but highly recommended if you can find them. Crushed and stirred in at the end, they add a subtle nutty, aromatic quality that makes the dish taste distinctly restaurant-style.
How To Make Butter Chickpeas
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make butter chickpeas.

Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden. Don’t rush this — those golden onions are what make the sauce sweet and complex.

Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly. This is a good sign!

Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and looks glossy. This is where a lot of the sauce’s depth comes from.

Add all the spices — garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Stir constantly for about 30 seconds to bloom them in the butter. The kitchen will smell amazing.

Add the chickpeas and broth, stir to combine, and bring to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas nicely. Add a splash more broth if it gets too thick.

Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy and well-balanced. Keep the heat low here to prevent the coconut milk from splitting.

Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let it rest for 5 minutes before serving — the flavors settle beautifully.
Recipe Tips
- Cook the onions low and slow. The 8–10 minutes in the first step isn’t optional — soft, golden onions are the backbone of the sauce’s natural sweetness. Rushing this step will flatten the flavor.
- Bloom your spices. That 30-second cook in the butter wakes up the aromatics and takes the dish from flat to fragrant. Stir constantly so nothing scorches.
- Kashmiri chili vs cayenne. Kashmiri chili powder gives you gorgeous color with mild heat. Cayenne is much hotter, so if substituting, start with just a pinch and taste as you go.
- Low heat after the coconut milk goes in. A hard boil can cause the coconut milk to split, making the sauce look grainy. Keep it at a gentle simmer once it’s added.
- Crush the fenugreek leaves. Rub them between your palms before adding to release their aroma — this is the step that gives butter masala that distinctive restaurant quality.
- Control your sauce thickness. The broth is added gradually — use a little more if you like a saucier result, or let it reduce further for a thicker coat on the chickpeas.
- Rest before serving. Five minutes off the heat makes a real difference. The flavors mellow and come together, and the sauce thickens slightly too.
- Leftovers are gold. The flavors deepen overnight, making this an excellent meal-prep recipe. Reheat gently with a splash of broth or coconut milk to loosen it up.
- Make it vegan. Swap the butter for a plant-based alternative and use vegetable broth — the rest of the recipe is already fully vegan.
- Add greens. A big handful of baby spinach stirred in at the end wilts beautifully into the sauce and adds a nutritional boost.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk. Freeze for up to 2 months; thaw overnight in the fridge.
Serving Suggestions

These butter chickpeas are best served hot with warm garlic naan for scooping and fluffy jasmine rice for soaking up all that gorgeous sauce — honestly, the sauce-to-rice ratio is where the real joy happens. Garnish with extra fresh cilantro (coriander) and a wedge of lime on the side if you like a little extra brightness. For a lighter option, they’re also great served over cauliflower rice or try my stir-fried Indian Cabbage. And if you want to turn dinner into a proper spread, a simple raita — yogurt with cucumber and a pinch of cumin — makes a lovely cooling side. And you can find ideas for Indian appetizers here.

💬 If you’ve tried this coconut butter chickpeas or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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A coconut take on classic butter masala — tender chickpeas simmered in a rich tomato-butter sauce with warming Indian spices, finished with creamy coconut milk and a squeeze of lime. Bold, comforting, and weeknight easy. Find step-by-step photos and more recipe tips above.

Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden.

Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly.

Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and looks glossy.

Add the garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Cook for about 30 seconds, stirring constantly, to bloom the spices.

Add the chickpeas and broth and stir to combine. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Add more broth if needed to reach your preferred consistency.

Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy. Keep the heat low to prevent the coconut milk from splitting.

Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let rest for 5 minutes before serving.

Serve hot with naan and jasmine rice, garnished with extra cilantro and lime wedges.

Important Ingredient Tips: Use full-fat coconut milk for the best creamy texture — light coconut milk will make a thinner, less rich sauce. Kashmiri chili powder gives beautiful color with mild heat; if substituting cayenne, start with just ¼ teaspoon as it is significantly hotter. Fenugreek leaves (kasoori methi) are optional but highly recommended — they add a subtle, aromatic quality that gives the curry a distinctly restaurant-style flavor.
Key Recipe Tips: Don’t rush the onions — 8–10 minutes of slow cooking builds natural sweetness that forms the base of the sauce. Always bloom the spices briefly in the butter before adding liquid. Keep the heat low once the coconut milk is added to prevent splitting. Let the dish rest off the heat for 5 minutes before serving.
Storage Tips: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk to loosen the sauce. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
Make-Ahead Tips: This dish is excellent made a day ahead — the flavors deepen significantly overnight. It’s also a great batch-cook recipe; double the quantity and freeze half in portions for easy future meals.
FAQs:
Does coconut milk change the flavor a lot? It adds a mild sweetness and richness that keeps the dish lower in dairy without sacrificing creaminess. The tomato, spices, and lime keep it from tasting overly coconutty.
Is this dish spicy? It’s mild to medium, depending on how much chili powder you use. Start with ½ teaspoon for a gentle warmth and increase to taste.
Can I use dried chickpeas? Yes — make sure they’re fully cooked and very tender before adding them to the sauce. Undercooked chickpeas won’t soften further once they’re in the curry.
What does the lime juice do? It brightens and balances the richness of the butter and coconut milk, lifting the whole dish. Don’t skip it — it makes a real difference.
What’s the best way to serve butter chickpeas? With warm naan for scooping and fluffy jasmine rice for soaking up the sauce. A simple cucumber raita on the side is a lovely addition.

Calories: 215kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1047mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg

Keywords: Curry, butter chickpeas, Indian butter chickpeas, chickpea curry recipe, Indian chickpeas, dairy-free butter masala, vegan Indian curry, Indian curry
More Indian-Inspired Recipes (But With Chicken)
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May 26, 2026
Shrimp Burger Recipe with Lime Slaw
This shrimp burger recipe with garlic and ginger is a total win in our house. They’re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.

We’ve been dreaming up this shrimp burger for a while now, and I am so happy to be able to finally share it with you. The secret is raw shrimp, egg white, and a little cornstarch. The egg white and cornstarch hold the patties together while keeping the burgers light.

I highly recommend topping your burger with our creamy lime slaw (recipe below) and a bit of spicy mayo, which makes a great burger sauce.

Key Ingredients
- Shrimp: You really taste the shrimp in this burger recipe, so use shrimp you love. We particularly enjoy Patagonian pink shrimp, which cooks up to be firm and sweet. I use them for our shrimp salad, and I’m always happy I did. I also mostly buy frozen shrimp, thaw them overnight in the fridge, and then use them the next day. You can also quickly thaw them in a bowl under cold (not warm) running water. They’ll be thawed in a few minutes.
- Garlic, Ginger, and Green Onions: These burgers are inspired by Asian shrimp dishes, so we mix in fresh garlic, ginger, and lots of green onions. I mince the garlic, finely grate the ginger (though pre-grated frozen ginger works great), and then mince the green onion by hand.
- Egg White and Cornstarch: Flour and breadcrumbs overpower the shrimp’s flavor, so to bind the mixture into patties, we use one egg white and a good amount of cornstarch. It works like a charm.
- Salt, Sugar, and Tamari: To season them nicely, mix in a little salt, sugar, and low-sodium tamari (or use shoyu or soy sauce). You don’t use much of any of it, but they make a big difference in flavor.
- Burger Sauce: Stick to toasted buns and a little plain mayo, or we love our homemade spicy mayo for these burgers. Another idea is to skip the sauce shared below and use Bang Bang sauce instead (it’s sweet, spicy, and creamy).
- Slaw: These sweet shrimp patties pair perfectly with something cool and crunchy, so we put together a simple coleslaw to serve with them. It’s cabbage, green onion (yes, more!), salt, pepper, lime juice, and mayo. The black pepper really makes this slaw, so feel free to add more than what we recommend in the recipe below. For a mayo-free version, we also love this cilantro lime slaw.
How to Make Shrimp Burgers

Tip 1: Preparing your shrimp. It’s the most hands-on part of this recipe, but honestly, it’s not hard at all.
- First, I toss the shrimp with a bit of salt, let it sit for a minute, then rinse, drain, and pat very dry. I use this trick a lot, like in our shrimp stir fry. It plumps up the shrimp and makes them taste cleaner in the end.
- Next, I finely mince about three-quarters of the shrimp. You can do this by hand or in a food processor. Then, chop the remaining shrimp a little chunkier for some nice texture in the patties.
Tip 2: Making the burger mix. Before adding your chopped shrimp, stir all the burger mix ingredients together until smooth (salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch). Then fold in the chopped shrimp.

Tip 3: Refrigerate the burger mix for 30 minutes. The mixture will be sticky and a little loose, so to help it firm up a bit and allow the cornstarch time to absorb the moisture, pop it into the fridge for half an hour.

While it chills, you can make your sauce and slaw (both are simple and just need a quick mix).

Tip 4: Sear the shrimp patties on both sides first. To get a little color, form the mixture into four balls (don’t worry if they’re not perfect or if things get a little sticky). Then, place each ball into a bit of oil in a skillet, gently press them into patties, and sear both sides until they get a little color.

Tip 5: Finish in the oven. Once both sides are golden, I move the patties to a baking sheet and let them finish in the oven for about 10 to 12 minutes, so they cook through in the middle.

Serving Suggestions

These burgers, simply topped with slaw, are excellent all by themselves, but you can always add something on the side. Oven-baked French fries or sweet potato fries are classic (don’t forget the fry sauce). They are also great with sautéed broccoli, garlic ginger spicy edamame, or pickles.

More of Our Favorite Shrimp Recipes
Shrimp Burgers with Lime Slaw

PREP
45 mins

COOK
20 mins

TOTAL
1 hr 5 mins

These shrimp burgers are a favorite around here! When I’m craving shrimp but want to mix things up, this is what I make. They’re sweet, full of real shrimp flavor, and you get just the right amount of garlic and ginger. Pile them onto a bun with a little spicy mayo and our quick lime slaw, and you’ve got dinner sorted.

4 Servings

You Will Need

For the burgers

1 pound large shrimp, peeled with tails removed (450g)

½ teaspoon fine sea salt

1 teaspoon sugar

1 teaspoon low-sodium tamari or soy sauce

2 garlic cloves, minced

1 ½ teaspoons finely grated fresh ginger, from a thumb-sized piece

3 green onions, trimmed and minced

1 large egg white

2 tablespoons cornstarch

4 burger buns, split and toasted

1 batch spicy mayo, optional

For creamy lime slaw

4 cups thinly sliced cabbage

5 green onions, trimmed and thinly sliced

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper, or more to taste

Juice of one lime

2 tablespoons mayonnaise

Directions

1Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

2Make burger base: In a large mixing bowl, add the remaining ¼ teaspoon salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch. Whisk until smooth. Set aside.

3Chop the shrimp: Place about three-quarters of the shrimp into the bowl of a food processor, then pulse until chopped into small bits (around 5 short pulses should do it). Scrape into the mixing bowl. Then chop the remaining shrimp by hand into slightly larger pieces, about ¼ inches. Add them to the rest of the shrimp in the mixing bowl. Alternatively, finely mince three-quarters of the shrimp by hand, then chop the remaining shrimp into slightly larger pieces.

4Mix and refrigerate: Mix the burger mix and shrimp well. It should be sticky; if it is not, add ½ to 1 teaspoon more cornstarch. Refrigerate the mixture for 30 minutes.

5Make the slaw: In another mixing bowl, toss the cabbage, green onions, salt, and pepper together. Add the lime juice (from 1 lime) and the mayonnaise, then mix well. Set aside.

6Prep the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

7Cook the burgers: Place a wide skillet over medium heat. Then drizzle with olive oil. Form the sticky shrimp mixture into 4 equal-sized balls, each around 4 ½ ounces (since the mix is soft, your balls won’t look perfect). Place each ball into the preheated skillet, then gently press into patties about ¾ inch thick. Sear on both sides, being gentle when flipping, then transfer to the prepared baking sheet and bake for 10 to 12 minutes, or until the center is fully cooked.

8Assemble burgers: Spread some sauce on both halves of the buns. Place a shrimp patty on the bottom bun, then top with some slaw. Top with the remaining half of the bun and enjoy.

Adam and Joanne’s Tips

Storing: Keep leftover shrimp burger patties in an airtight container in the fridge for 2 to 3 days. Reheat either in a skillet or the oven.

Shrimp: You really do taste the shrimp in these burgers, so choose high-quality shrimp. When we can find them, we love Patagonian pink shrimp for their sweetness, but use what you love.

The nutrition facts provided are estimates. We included the patty, slaw, and bun. No extra sauce.

Nutrition Per Serving
Serving Size
1 burger with slaw (no spicy mayo)
/
Calories
312
/
Total Fat
7.5g
/
Saturated Fat
1.5g
/
Cholesterol
185.4mg
/
Sodium
1050.6mg
/
Carbohydrate
33.2g
/
Dietary Fiber
3.8g
/
Total Sugars
9.2g
/
Protein
29.4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 26, 2026
Roasted Carrots and Parsnips Recipe
My roasted carrots and parsnips are such a classic side dish, and for good reason! The oven transforms them, intensifying their flavor, caramelizing the sugars, and browning the outsides with very little effort from you!

I grew up with this dish. My Mom (who’s from the UK) made roasted carrots and parsnips at least once every week, and I am so happy that she did! Roasting will forever be my favorite way to make vegetables even better. This happens with our favorite roasted carrots recipe, and it happens with this recipe, which adds parsnips to the party.

If you are unfamiliar with parsnips, they are between a carrot and a potato (sweet like carrots and creamy like a potato). I love them! We also use them to make creamy parsnip puree, which I think rivals mashed potatoes any day.

Key Ingredients

Carrots: Use any variety of carrots for this recipe. Orange carrots are the most common, but yellow, purple, or more exciting varieties are great! Scrub your carrots clean and then skip peeling them (helpful on a busier night when time is limited) or peel them.

Parsnips: Often sold near other root vegetables, parsnips look like white carrots. Look for firm, smooth, and evenly colored parsnips with no soft spots. Like the carrots, you can scrub them clean and then skip peeling or peel them.

Oil, Salt, and Pepper: I love avocado oil or olive oil. Then, I simply season the carrots and parsnips with salt and pepper. You can swap for my favorite seasoned salt, or use an herb blend like Herbes de Provence.

Fresh Mint: When I have it on hand, I love tossing the warm roasted veggies with chopped fresh mint. Other herbs are lovely too! You can even make a herbed butter like I do for my buttery roasted carrots.

Roasted Carrots and Parsnips

PREP
10 mins

COOK
25 mins

TOTAL
35 mins

Carrots and parsnips are lovely together, and you can make this roasted version in about 30 minutes. Roasted carrots and parsnips are great with just oil, salt, and pepper, but we especially love them tossed with fresh mint just before serving!

6 Servings

You Will Need

1 pound (450g) carrots, peeled, 4 to 5 medium

1 pound (450g) parsnips, peeled, 4 to 5 medium

2 tablespoons olive oil or avocado oil

1/2 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 tablespoons chopped fresh mint, optional

Directions

1Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or use a silicone baking mat.

2Trim the carrot and parsnip ends and slice them diagonally into 1-inch-thick slices. As the carrots roast, they will shrink. (Depending on how wide the thicker ends of the parsnips are, you may need to slice each stick in half, lengthwise.)

3Add the carrots, parsnips, oil, salt, and pepper to a large bowl, and toss until well coated. Spread them in one layer on the prepared baking sheet.

4Roast for 15 minutes, stir, and then roast until the carrots and parsnips are tender and caramelized around the edges, 5 to 10 minutes longer. (For even more caramelization, roast for another 5 to 10 minutes.)

5Toss with chopped mint and serve.

Adam and Joanne’s Tips

Storing: Place roasted carrots and parsnips in an airtight container and refrigerate for up to 4 days. To freeze them, freeze them in a single layer on a parchment-lined baking sheet. Once frozen, transfer them to a freezer-safe container, and they’ll keep for up to 3 months.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 of 6 servings
/
Calories
118
/
Total Fat
5g
/
Saturated Fat
0.7g
/
Cholesterol
0mg
/
Sodium
236.4mg
/
Carbohydrate
18.5g
/
Dietary Fiber
5.2g
/
Total Sugars
6g
/
Protein
1.4g

AUTHOR:

Joanne Gallagher
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May 26, 2026