shrimp patties

If you love shrimp and burgers then this is the recipe for you! The absolute BEST Shrimp burger topped with creamy avocado dressing that perfect any night of the week

Chunky Shrimp Burgers with Avocado Aioli sauce

raw medium shrimp, shelled and deveined

xl egg

cilantro

garlic

jalapeno, chopped and seeded

shallot,

sea salt

black pepper

red pepper,

canola oil

avocado, halved, seeded, and peeled (save the pit!)

sour cream or plain greek yogurt

lime juice

jalapeno pepper, seeded and chopped (or 1/2 teaspoon cayenne)

sea salt and black pepper

Scoop the avocado pulp into the bowl of a food processor. Add the sour cream, lime juice, garlic cloves, jalapeno, cilantro, salt, and pepper. Process until smooth. Check and adjust seasoning.

Place in a dish, add the pit (this helps prevent it from turning brown), cover, and chill for an hour.

Avocado Aioli

Divide the shrimp in half. Coarsely chop one half and set aside. Put the remaining half in a food processor and grind to a coarse puree. Add egg, shallot, cilantro, jalapeno, and garlic to the processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of the food processor to a large bowl. Add coarsely chopped shrimp and red pepper. Season with salt and freshly ground black pepper to taste. Mix well. Form burgers and chill for 1 hour (covered).

Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.

Serve plain, in a lettuce wrap or on an Onion Brioche Bun.

Burgers

Omg, I don't believable so delicious. I will make again and again. Thank you for sharing!

We loved this easy to follow and absolutely delicious shrimp burger! Oh did I mention the Avocado Aioli sauce is so creamy with a hint of heat that hits ya a few seconds later! There is just enough left over to have on a poached egg for breakfast!  This is a keeper recipe !!!!🤗

Super juicy and tender, these baked Asian shrimp cakes are baby and kid-friendly! Of course, the adults can enjoy them too.

Easy baked shrimp cakes

(1/3 pound) raw shrimp, peeled and deveined

firm tofu

(about 3/4 cup) finely chopped vegetables of

garlic powder

ginger

sesame oil (optional)

egg (optional), whisked

Preheat oven to 400 degrees Farenheit. Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.

Add shrimp and tofu to food processor and pulse until ground and forms a thick white paste.

Transfer to a bowl and combine with the rest of the ingredients. Shape into 6 even-sized cakes.

Optional: Dip cakes into the dish with the whisked egg. Make sure to coat both sides.

Transfer to prepared baking sheet and bake for 15-20 minutes, flipping once halfway through.

Love the tofu in these. I keep in freezer and steam in microwave Anyday dish. My 8m old loves them.

MJ has Bittman simplicity and flavor, but uniquely kid -friendly. Best recipe developer I've found as a new mom!

These just came out of the oven and look great. I didn’t get them ready in time for dinner, so wondering the best way to reheat? Thanks for all your clever ideas!

Thanks for this recipe. This was a huge hit with my baby. He devoured them. So now I want to make a big batch. 

Question, do you freeze them before cooking or after cooking please? 

Thank you

What an easy and tasty recipe! My baby loved these!
Thank you for sharing such amazing recipes!

Sweetness: Traditionally Vietnamese shrimp patties are on the sweet side. We prefer not to add sugar, but if you like your shrimp sweeter, then add the sugar. For a crispy outside texture you can dust the patties with flour, cornstarch or coat with panko breadcrumbs. Caution on seasonings: shrimp is naturally salty already, so we start with a bit of seasoning for flavor. You don&#039;t need any salt at all. The fish sauce or soy sauce is plenty.Test patty if you are unsure about the seasonings: After mixing the shrimp mixture, take a small ball and flatten it. Cook it and taste. Is it to your liking? If not yet, then add more seasoning to your mixture before forming all the patties. Makes about 12 2-inch (5cm) patties.

Vietnamese Shrimp Cakes/Patties

shrimp

Tablespoon ginger

garlic (, minced)

green onions (, minced)

Tablespoons minced cilantro

fish sauce

sesame oil

sugar ((optional))

Remove extra moisture

If you’re using thawed frozen shrimp, make sure they’re completely thawed and use a paper towel to squeeze out excess moisture.

Chop shrimp

Finely chop the raw shrimp (it should be almost paste/mashed like - if it is too coarse, the patties won’t hold together well. We don't use egg or bread crumbs in this recipe so the fine, paste-like texture is what holds the shrimp cake together).

Mix ingredients

Place finely chopped shrimp in bowl and add ginger, garlic, green onions, cilantro, fish sauce, sesame oil, optional sugar, and black pepper. Mix everything together until evenly combined.

Form shrimp cakes

Using lightly oiled hands, spoon about 2 Tablespoons of shrimp mix and shape into a flat 1/2 inch thick patty. Repeat for all the mix and set aside.

Cook shrimp cakes

Add thin layer of oil to skillet and heat on medium-high heat. Pan-fry the shrimp cakes for about 2 minutes or until browned.

Flip the shrimp cakes and continue to cook for another 2-3 minutes or until cooked through. If you make thick patties then it will take a little longer to cook through.

Serve

Serve with dip as an appetizer with lettuce and herbs, or in a sandwich as a banh mi or with rice noodles.

Wrapping a piece of lettuce around this patties was amazing. I'm also loving the fish sauce recipe with this as well.

I love the Vietnamese fish sauce that accompanies these delicious shrimp cakes. It's also quite easy to make.

This recipe paired with your fish sauce is so amazing. I can't get enough of it.

https://www.youtube.com/watch?v=LVtwSP5g0e0

Full Recipe Here 👉 https://whiteonricecouple.com/vietnamese-shrimp-cakes/

INGREDIENTS
1 pound (454 g) raw shrimp , peeled and deveined
1 Tablespoon (15 ml) peeled and minced fresh ginger
3 cloves garlic , minced
3 green onions , minced
3 Tablespoons (45 ml) minced cilantro
2 teaspoons (10 ml) fish sauce or soy sauce
2 teaspoons (10 ml) sesame oil
1 teaspoon (5 ml) sugar (optional)
1/2 teaspoon (2.5 ml) ground black pepper
1/4 cup (60 ml) frying oil (vegetable or grapeseed oil), or more if needed

🖨 Print Full Recipe Here 👉  https://whiteonricecouple.com/vietnamese-shrimp-cakes/

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The most viewed shrimp patties recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine