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

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These mini fish tacos are such a fun dinner or party appetizer! We use wonton wrappers for the base, fill them with spiced fish, and top with our easy chipotle slaw.

These mini fish tacos fly off the plate when I serve them to friends and family. They are such a fun twist on fish tacos. We use baked wonton cups for the base, which hold the perfect amount of fish and slaw.

The recipe comes together quickly, and if you want to get a head start, you can make the wonton cups a week in advance. Then, the day you plan on serving them, bake the fish with our delicious spice rub and make the spicy chipotle slaw.

Key Ingredients

• Wonton Wrappers: I use square wonton wrappers to make little taco cups. I do the same for these chili lime shrimp wonton cups. Wonton wrappers generally come in a few different thicknesses. If you have the choice, go with thin or medium. If you’d like to use tortillas, you can use the smaller tacos, often called street tacos, or make your own, but intentionally make them mini. Here’s our corn tortillas recipe or flour tortillas recipe.
• Fish: We have used tilapia in our photos, but any firm white fish will work in this recipe. Consider mahi-mahi, cod, or sea bass.
• Fish Taco Seasoning: I combine chili powder, cumin, smoked paprika, onion powder, and salt for my fish seasoning. If you’ve not seen our homemade chili powder yet, I highly recommend it! Otherwise, when shopping for chili powder, I love ancho chili powder, which I find much more flavorful than generic chili powder.
• Cabbage: Use red or green (white) cabbage for this slaw.
• Sour Cream and Lime: I like a creamy slaw for this, so I mix my cabbage with a bit of sour cream and fresh lime juice.
• Chipotles in Adobo Sauce: I add minced chipotles in adobo sauce to my slaw for a spicy kick. These smoky, spicy peppers are smoked jalapeños preserved in a flavorful adobo sauce made with spices and chili peppers. You can buy them in small cans, usually found next to salsas or in your store’s International aisle. I also use them to make our roasted corn with chipotle butter, the creamy spread for salmon burgers, and our sweet potato black bean tacos.

How to Make Mini Fish Tacos

These mini fish tacos are super easy to make. First, make the cups. Brush wonton wrappers with oil, then press into mini muffin cups. Bake them until golden brown and crisp. They take 8 to 10 minutes.

While the wontons bake, you can get the fish ready. Season with the spice blend, then bake until just cooked through. You’ll know when it is done when a fork can easily flake the fish.

We round the recipe out with an easy chipotle slaw. Toss finely chopped red cabbage with sour cream, salt, lime, and chipotles in adobo sauce. From there, you can assemble the tacos. Place a cilantro leaf at the bottom of each wonton cup (help prevent them from becoming soggy over time). Then, fill it with fish and slaw. Easy!

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Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw!

I could happily eat these tacos once a week (maybe more!). We’re especially generous with the spices for the shrimp. You’ll find chili powder, smoked paprika, cumin, coriander, plus my secret ingredient: unsweetened cocoa powder. Trust me on this one! I only add a little bit, but it’s so worth it for the flavor.

If you want to try a different flavor profile for your next shrimp taco night, consider swapping the chile butter shrimp shown here for our cilantro lime butter shrimp (they are just as tasty). And, I wouldn’t be doing you justice if I didn’t remind you how simple and delicious homemade corn tortillas are to make. They will take these tacos to an entirely new level!

Key Ingredients

• Shrimp: Use fresh, high-quality jumbo or large shrimp. I like to remove the tails from my shrimp for these tacos, which makes them easier to eat. I also leave the shrimp whole, though you can certainly chop them if you like.
• Shrimp Spice Rub: This is where the magic happens! Our shrimp are generously coated in a robust spice rub featuring ancho chile powder (mild and sweet), chipotle powder (for smoky heat), cumin, and coriander. My secret ingredient is a touch of unsweetened cocoa powder. The cocoa powder may seem a little strange, but it works really well with the chile powders (somewhat similar to a mole sauce, which often includes a dark or unsweetened chocolate). If you can’t find chipotle powder, smoked paprika makes an excellent substitute and has a similar smoky flavor. For spicy shrimp tacos, increase the chipotle powder (it packs a punch).
• Butter: I love to cook our shrimp in butter. It melts down and mixes with the spices to make a little bit of a butter sauce. It’s incredible! If you are opposed to butter, olive oil or avocado oil work perfectly fine.
• Red Cabbage Slaw: We keep this slaw dairy-free and super simple. To make it, you’ll toss shredded cabbage and onions with fresh lime juice, salt, and cilantro. This crunchy, tangy slaw is the perfect counterpoint to the spiced shrimp and creamy avocado.
• Avocado: I love adding a layer of mashed avocado with lime and salt to the tortillas before adding my shrimp and slaw. It acts as our taco sauce, and works so nicely with the other flavors.
• Tortillas: Use corn or flour tortillas. I love corn tortillas for their flavor, but it really is up to you. And if you’re feeling ambitious, I highly recommend trying your hand at making them from scratch! Homemade tortillas truly take these tacos to the next level. You can find recipes for homemade corn tortillas and homemade flour tortillas on the blog!

When making these shrimp tacos, I toss the shrimp with the spices first, then set the bowl aside while I prepare the slaw and mash the avocado. This brief resting time allows the shrimp to really soak in all that incredible flavor from the spice mix.

The slaw takes minutes to make, so I make that next. The salt and lime help to wilt the cabbage and onion a little, so making it before you cook the shrimp is a great idea.

Then, for assembly, I love the creamy layer of avocado, the chili butter shrimp, and a generous helping of the slaw. I can’t wait for you to try these tacos. They are easily one of my favorite shrimp recipes on the blog!

More Shrimp Recipes

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