Best 9 Low Country Shrimpburger Recipes

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In the heart of the Low Country region, a unique culinary delight awaits – the Low Country shrimpburger. This iconic dish combines the freshness of succulent shrimp with a medley of aromatic spices, creating a taste that tantalizes the palate. Embark on a culinary journey as we unveil the secrets behind crafting the perfect Low Country shrimpburger, from selecting the finest ingredients to mastering the art of combining flavors. Get ready to savor a taste of the Low Country like never before!

Let's cook with our recipes!

SHRIMP BURGERS



Shrimp Burgers image

Shrimp burgers with lemon and butter. Great for a summer lunch.

Provided by Ellen Jane Burdin Donahue

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 3

Number Of Ingredients 9

¾ pound raw, peeled shrimp
1 egg, beaten
¼ cup bread crumbs
1 small lemon, juiced
1 tablespoon lemon zest
1 teaspoon seafood seasoning (such as Old Bay®)
ground black pepper to taste
2 tablespoons frozen butter cut in small pieces
2 tablespoons canola oil, or as needed

Steps:

  • Roughly chop 3 or 4 shrimp and place in a bowl. Pulse remaining shrimp in a food processor and transfer to the bowl with the chopped shrimp.
  • Combine egg, bread crumbs, lemon juice, lemon zest, seafood seasoning, and black pepper in a bowl. Add shrimp and butter. Form mixture into 3 patties and refrigerate at least 30 minutes.
  • Heat oil in a skillet over medium heat. Cook patties until browned, 4 to 5 minutes. Flip and cook until second side is browned, 4 to 5 minutes more.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 8.4 g, Cholesterol 254.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 6.4 g, Sodium 509.7 mg, Sugar 1.1 g

SHRIMP BURGERS WITH OLD BAY MAYO



Shrimp Burgers with Old Bay Mayo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 4 burgers

Number Of Ingredients 15

1 pound peeled and deveined medium shrimp
1/3 cup panko breadcrumbs
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 scallions, white and green parts, thinly sliced
1 large egg, lightly beaten
1/4 cup canola oil
1/2 cup mayonnaise
1 teaspoon to 1 tablespoon Old Bay seasoning
4 brioche buns, halved and lightly toasted
Avocado slices, for topping
Lettuce leaves, for topping
Tomato slices, for topping

Steps:

  • For the shrimp burgers: Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with the breadcrumbs, lemon juice, salt, garlic powder, pepper, scallions and egg and mix. Refrigerate for 10 minutes, and then form into 4 patties. Refrigerate 10 more minutes.
  • Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.
  • For the Old Bay mayo: Combine the mayonnaise and Old Bay to taste in a small bowl.
  • To serve, spread the buns with the mayo and place the burgers on the buns. Top the burgers with the avocado slices, lettuce leaves and tomato slices.

SHRIMP BURGER



Shrimp Burger image

This shrimp burger recipe has a perfect texture with no binding. Add Southern or Cajun spices for a fresh, healthy change to summer grilling!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 17

2 pounds raw Fremont Fish Market Argentine Red Shrimp peel off (tail removed, deveined, divided)
3 cloves garlic (peeled)
1 tablespoon ground paprika
1 tablespoon Burman's Dijon mustard
1 teaspoon kosher salt
1 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
2 green onions (roughly chopped, divided)
1 small red bell pepper (roughly chopped, divided)
¼ cup roughly chopped fresh parsley
Canola oil (for grilling)
Specially Selected Brioche Buns
Friendly Farms Plain Nonfat Greek yogurt
Burman's Dijon mustard
Sliced tomato
Lettuce
Sliced avocado

Steps:

  • Preheat a grill to medium high (about 375 degrees F). In a food processor fitted with a steel blade, add 2/3 of the shrimp.
  • Add the garlic, paprika, mustard, salt, seafood seasoning, and cayenne. Pulse a few times to begin to incorporate. Add 1/2 of the green onion and 1/2 of the bell pepper. Puree until fairly smooth, stopping to scrape down sides of bowl as needed. Transfer to a large mixing bowl.
  • Finely chop the remaining shrimp, bell pepper, and green onion (you want the shrimp to bind with the burgers but still be a little chunky so that the burgers have texture). Add to the bowl and stir until evenly combined.
  • Shape mixture into 6 patties that are about ¾-inch thick and 3 1/2 to 4 inches in diameter. Place in the refrigerator and chill for 15 minutes.
  • Make sure your grill is very clean. Brush the outsides of the shrimp patties with oil. Place on the grill (clean it one more time for good measure-any debris can make the patties stick), close the lid, then cook on the first side without disturbing for 4 to 5 minutes, until the patties release easily. Flip and cook on the other side until the patties are cooked through, about 3 to 4 minutes more.
  • If desired, in the last few minutes of cooking, place the buns on the grill, cut side down, and lightly toast.
  • Serve the shrimp burgers on the toasted buns, topped with Greek yogurt, mustard, lettuce, tomato, and avocado as desired. Enjoy!

Nutrition Facts : ServingSize 1 of 6, Calories 168 kcal, Carbohydrate 3 g, Protein 32 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 381 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g

SHRIMP BURGER



Shrimp Burger image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 burgers

Number Of Ingredients 28

1 stalk celery, small-diced
1/2 carrot, small-diced
1/4 yellow onion, small-diced
1 teaspoon each parsley, dill, tarragon and chives, cut into chiffonade
2 small cloves garlic, minced
1 fresh bay leaf
1 tablespoon Spanish paprika
Salt and ground black pepper
Sugar, as needed
1 to 1 1/2 pounds shrimp, peeled
4 tablespoons butter, plus more as needed
4 to 6 burger buns
Aioli, recipe follows
Cabbage-Apple Slaw, recipe follows
5 egg yolks
3/4 cup lemon juice
1/4 cup hot sauce
8 cups blended oil
Salt and ground black pepper
1 cup marigold or tarragon, chopped
1/2 head cabbage, shredded (3 to 4 cups)
2 apples, cut into julienne
Salt
1/2 cup lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon thyme leaves, chopped
Ground black pepper
Sugar, as needed

Steps:

  • Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
  • Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
  • Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
  • Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
  • To serve, top the burger with Aioli and Cabbage-Apple Slaw.
  • Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
  • While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
  • Mix together the cabbage and apples in a large bowl and season with salt.
  • Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

LOWCOUNTRY BREAKFAST SHRIMP



Lowcountry Breakfast Shrimp image

Provided by Scott Peacock

Categories     Onion     Breakfast     Brunch     Quick & Easy     Shrimp     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3/4 stick unsalted butter
2 medium onions, finely chopped
1/2 cup thinly sliced scallion
2 garlic cloves, finely chopped
1 teaspoon kosher salt
2 pound medium or large shrimp, peeled and deveined
1/2 to 1 cup water

Steps:

  • Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt, and 1/4 teaspoon pepper, stirring occasionally, until softened but not browned, about 5 minutes. Add shrimp and cook, stirring, 1 minute. Add 1/2 cup water and simmer gently, stirring, until shrimp are just cooked through, 2 to 3 minutes (shrimp should be saucy; add more water if necessary). Season with salt and pepper and serve immediately.

SHRIMP BURGERS



Shrimp Burgers image

Turn fresh shrimp into burger-worthy patties after giving them a spin in a food processor and binding them together with breadcrumbs and mayonnaise. Serve with lettuce and tartar sauce on top.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 8

6 burger buns
1 1/4 pounds peeled, deveined shrimp
1/3 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
Iceberg lettuce
Tartar sauce

Steps:

  • Finely grind 2 burger buns in a food processor (1 1/2 cups crumbs) and transfer to a bowl. Pulse shrimp in processor, then toss with crumbs, mayonnaise, salt, and pepper. Form into 4 patties. Melt butter in a skillet and cook over medium, turning once, until cooked through, about 9 minutes. Serve on buns with lettuce and tartar sauce.

LOW COUNTRY SHRIMPBURGER



Low Country Shrimpburger image

Low Country Shrimp Burger Outside of Beaufort, SC on St. Helena Island there is a restaurant that makes the best shrimp burgers. They will not give out the recipe, so this is my first attempt to figure out this wonderful southern delicacy.

Provided by CeeGee

Categories     High Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh shrimp (best if caught that day off the coast of South Carolina)
2 tablespoons fresh chives, chopped
3 tablespoons celery, finely chopped
2 tablespoons Italian parsley, chopped
1 1/2 teaspoons lemon zest
3 tablespoons mayonnaise (In South Carolina we like Duke's or Hellman's)
1 egg, beaten
3 dashes Tabasco sauce
salt
pepper
1 cup cornbread breadcrumbs
3 tablespoons oil

Steps:

  • 1. Boil, peel and then chop the shrimp.
  • 2. In large bowl mix shrimp with chives, celery, parsley and lemon zest.
  • 3. In smaller bowl mix mayonnaise with egg, salt and pepper to taste and tabasco sauce.
  • 4. Blend well and then add cornbread crumbs.
  • 5. Pour mayonnaise mixture into chopped shrimp and mix well.
  • 6. Shape into burger size patties and saute in oil until browned on both sides.
  • 7. Place on paper towels to drain.
  • 8. Serve on hamburger buns with tartar sauce.
  • 9. Or serve on hamburger buns with lettuce, tomato and tartar sauce.
  • 10. Or serve on hamburger buns with cole slaw.

LOW-COUNTRY BBQ SHRIMP KABOBS



Low-Country BBQ Shrimp Kabobs image

Thread shrimp, kielbasa and peppers onto kabobs to make this tasty low-country BBQ special.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 5

1/2 lb. uncooked large shrimp, peeled, deveined
1/2 lb. kielbasa, cut into 8 pieces
1 green pepper, quartered lengthwise, then cut crosswise into thirds
1 onion, cut into 6 wedges, then cut crosswise in half
1/2 cup BULL'S-EYE Sweet & Tangy Barbecue Sauce

Steps:

  • Heat grill to medium-high heat.
  • Place 2 wooden skewers, side-by-side, on clean work surface.
  • Thread 1/4 of the ingredients alternately onto parallel skewers. Repeat with remaining ingredients to make 4 kabobs.
  • Grill 4 to 6 min. or until shrimp are pink and kielbasa is done, turning and brushing occasionally with barbecue sauce.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 125 mg, Sodium 980 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 14 g, Protein 16 g

SOUTH CAROLINA SHRIMP BURGERS



South Carolina Shrimp Burgers image

Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.

Provided by gailanng

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup mayonnaise
3 tablespoons finely chopped dill pickles, plus 1 tsp. brine
1 small shallot, minced
1 tablespoon capers, rinsed and chopped fine
1/4 teaspoon pepper
1 cup panko breadcrumbs
1 1/4 lbs large shrimp, peeled, deveined and tails removed (26-30 count per pound and divided)
2 tablespoons mayonnaise
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 green onions, chopped fine
3 tablespoons vegetable oil
4 hamburger buns
4 leaves bibb lettuce

Steps:

  • For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
  • For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
  • Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
  • Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
  • Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.

Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6

Tips:

  • Use fresh, local shrimp for the best flavor.
  • Chop the shrimp finely so that it will bind together well in the burger patties.
  • Season the shrimp burgers generously with Creole seasoning, salt, and pepper.
  • Cook the shrimp burgers over medium heat so that they do not overcook and become dry.
  • Serve the shrimp burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and tartar sauce.

Conclusion:

Low-country shrimp burgers are a delicious and easy-to-make seafood dish that is perfect for a summer cookout or a casual weeknight meal. With their crispy exteriors and tender, juicy interiors, these burgers are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to enjoy shrimp, give this recipe a try.

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