Let’s eat dinner together!
Tonight’s menu: shrimp burgers. I’m thinking grilled corn on the side, and a grilled corn, avocado and blueberry salad tossed with butter lettuce. Yes, butter lettuce — it elevates everything.
Also on the plate: crunchy kettle chips, because it’s sweltering out and I’m sunburnt to a crisp. Cherry red and refusing to stand at the stove for long. Pair this with very cold, crisp white wine and you’ve got an ideal summer supper.
This has been my dream meal lately — I would happily pay good money for someone to bring one of these wrapped in parchment while I sit on the beach. It’s a simple pleasure that feels utterly reasonable.
I love turning seafood into burgers. After making tilapia burgers with watermelon salsa and avocado — which were shockingly good — I wanted to try shrimp next. These shrimp burgers might even top the tilapia version. They pack great flavor and hold up well on a toasted whole wheat bun with slices of avocado and a bright peach-coconut salsa.
I ate one of these nearly every day for a week when I was on my own. They’re that addictive: fresh, slightly sweet, and perfectly balanced with smoky chipotle cream and the tropical crunch of toasted coconut in the salsa.
To echo coconut shrimp, I added toasted coconut to a quick peach salsa. The result is vibrant and playful — ideal for a casual dinner or a summer dinner party. Serve with butter lettuce, extra lime, and don’t be late to the table.
Shrimp Burgers with Chipotle Cream & Coconut Peach Salsa
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Ingredients
- 1 pound raw, peeled and deveined shrimp
- 2/3 cup seasoned panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoons dried basil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 cup light sour cream
- 2 teaspoons chipotle sauce
- 1/2 lime, juiced
- 6 whole wheat buns, toasted
- 1 avocado, sliced for topping
coconut peach salsa
- 2 ripe peaches, peeled and chopped
- 3 tablespoons toasted coconut
- 2 tablespoons finely chopped red onion
- 2 tablespoons freshly chopped cilantro
- 1/2 lime, juiced
- salt + pepper to taste
Instructions
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Add the shrimp to a food processor and pulse until roughly chopped. Transfer to a bowl and stir in the beaten egg, panko, minced garlic, dijon, salt, pepper, smoked paprika, onion powder, and dried basil. Mix to combine, then form the mixture into six tight patties, pressing firmly to prevent cracking. Heat a skillet over medium heat, add half the olive oil, and cook the patties until golden, about 3–4 minutes per side. Repeat with the remaining oil and burgers.
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In a small bowl, whisk together the sour cream, chipotle sauce, lime juice, and a pinch of salt and pepper. Spread the chipotle cream on the toasted buns, top with a shrimp patty, avocado slices, and a generous spoonful of coconut peach salsa.
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For the salsa: stir together the chopped peaches, toasted coconut, red onion, cilantro, lime juice, and salt and pepper to taste. Spoon over the burgers and serve immediately.
Notes
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Optional: try these topped with crispy bacon for a smoky, indulgent twist.