Shrimp Burger style Po’ boy Sandwich

2 Shrimp burger style Po’ boy sandwich’s. One regular(right) and one extra crispy.

The Best Shrimp Burgers

If you love shrimp and you’ve been craving big bites of it, through and through, this Shrimp Burger Recipe is for you. I show you how to make shrimp patties that have about a 1/2 pound of meat, in each one, and are 3/4 of an inch thick, once they’re cooked. I show you how to make two different styles of shrimp burgers, too; regular and/or extra crispy.

One regular Shrimp Burger with a seasoned and sautéed Shrimp patty.

Regular Shrimp Burgers

The regular Shrimp Burger is my wife’s favorite because it has more of a grilled chicken style texture to the shrimp patty, even though it isn’t actually grilled. It is made with a ground and seasoned patty with out the seasoned deep fried crispy crust around the outside and it’s delicious. It can be grilled, though, if you prefer it that way, as long as it holds it’s integrity, once it’s removed from the freezer, the patties grill just fine.

One extra crispy Shrimp burger made with a ground seasoned shrimp patty, pan fried with a panko crust.

Extra Crispy Shrimp Burgers

Personally, I do prefer the extra crispy Shrimp Burger because it’s got a pan fried, seasoned panko crust, just like fried shrimp should have. I had just a few other simple ingredients to the burger, including a few condiments you may or may not want to add but, I’m telling you, you should give this a try before you change up anything.

Shrimp Burger video tutorial by PoorMansGourmet.
Shrimp Burgers Ingredients: makes 4 to 5

2 lbs Raw Shrimp, peeled & deveined
4 Hamburger buns, toasted
1 Tomato, sliced
1 cup Shredded Lettuce
1/4 cup Mayonnaise
4 tbsp Cocktail Sauce
2 tsp Crab Boil seasoning
1/4 vegetable Oil for Frying

Just follow the instructions in the Shrimp Burger style Po’ Boy Sandwich video tutorial and I’ll show you exactly how to make this burger.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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