Best 2 Mexican Shrimp Burgers Recipes

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Get ready to dive into the vibrant flavors of Mexican cuisine with our curated collection of the best shrimp burger recipes. These culinary delights bring together juicy shrimp, a symphony of Mexican spices, and the perfect accompaniments to create a taste sensation that will transport you to the heart of Mexico. Whether you're a seasoned chef looking to expand your culinary repertoire or a home cook seeking a fun and flavorful twist on your regular burger routine, we've got you covered.

Let's cook with our recipes!

MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS



Mexican Chorizo and Garlic Shrimp Burgers image

Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.

Provided by gailanng

Categories     Mexican

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 27

17 5/8 ounces ground pork shoulder, ideally 30% fat (500 grams or roughly 1.1 pounds)
2 garlic cloves, finely minced
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons sweet paprika
1 teaspoon hot paprika or 1 teaspoon cayenne powder
1 teaspoon red wine vinegar
1 teaspoon tequila
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
8 large shrimp, peeled and deveined (2 for each burger)
3 sprigs fresh thyme leaves
1 garlic clove, minced
1/2 teaspoon extra virgin olive oil
1/3 teaspoon salt
1/8 teaspoon fresh ground black pepper
3 tablespoons mayonnaise
1 tablespoon tomato paste
1 1/2 teaspoons paprika
1 teaspoon yellow mustard
1 lime, juice of
1 tablespoon olive oil
1/2 teaspoon butter
4 sweet potato hamburger buns (see recipe #518438) or 4 other hamburger buns (see Sweet Potato Burger Buns)
1/2 cup of shredded manchego cheese
1 few thin slices tomatoes (optional)

Steps:

  • To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
  • To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
  • To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
  • To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
  • Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each).
  • Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
  • Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
  • If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
  • Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.

MEXICAN SHRIMP BURGERS



Mexican Shrimp Burgers image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18

1 pound medium shrimp, shelled and deveined
2 tablespoons finely chopped fresh cilantro
2 large eggs
1 cup plain breadcrumbs
2 tablespoons chipotle adobo sauce
1 tablespoon fresh lime juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons vegetable oil
4 hamburger buns, split and toasted
2 medium tomatoes, sliced
4 butter lettuce leaves
1/4 cup mayonnaise
1 tablespoon fresh lime juice
2 medium cloves garlic
1 avocado, halved and pitted
Sea salt and freshly ground black pepper

Steps:

  • For the Mexican shrimp burgers: Measure out 3/4 cup of the shrimp and set aside. Add the remaining shrimp to a food processor fitted with the blade attachment. Add the cilantro and eggs and pulse until the mixture is combined but not completely smooth. Transfer to a mixing bowl and set aside.
  • Roughly chop the reserved shrimp into small pieces, then add it to the mixing bowl. Add the breadcrumbs, chipotle adobo sauce, lime juice, salt, pepper and garlic and mix to blend the ingredients. Use a 1/2-cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky. Refrigerate for 30 minutes.
  • For the avocado aioli: Add the mayonnaise, lime juice, garlic, avocado and some salt and pepper to a food processor and blend until smooth.
  • Coat the bottom of a large saute pan with the oil and place it over medium-high heat. Once it's very hot, saute the shrimp burgers until just cooked through, 2 to 3 minutes per side. They should be golden brown.
  • Add about 1 tablespoon of the avocado aioli to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a piece of lettuce. Close the burgers and enjoy!

Tips:

  • For a crispy burger, use panko breadcrumbs instead of regular breadcrumbs.
  • Add a teaspoon of chili powder or cayenne pepper to the shrimp mixture for a spicy kick.
  • For a smoky flavor, grill the shrimp burgers instead of pan-frying them.
  • Serve the shrimp burgers on toasted buns with your favorite toppings, such as guacamole, salsa, and sour cream.
  • If you don't have a food processor, you can finely chop the shrimp by hand.
  • Be careful not to overcook the shrimp burgers, or they will become tough.
  • You can make the shrimp burgers ahead of time and store them in the refrigerator for up to 2 days.
  • To reheat the shrimp burgers, pan-fry them over medium heat until warmed through.

Conclusion:

Mexican shrimp burgers are a delicious and easy-to-make meal that is perfect for a summer cookout or a casual dinner. The shrimp burgers are packed with flavor, thanks to the combination of shrimp, spices, and herbs. They are also juicy and tender, and the crispy coating adds a nice touch. Serve the shrimp burgers on toasted buns with your favorite toppings, and enjoy!

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