Shrimp Burgers with Cilantro and Guacamole
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I first made these shrimp burgers on a humid weekend when I wanted something bright, fast, and a little different from the usual weeknight burger. The patties are light, tender, and flecked with cilantro and green onion; the guacamole brings creaminess and lime brightness that turns each bite into a mini celebration. If you enjoy shellfish-based sandwiches or want a lighter alternative to beef, this shrimp burger is perfect — and it pairs beautifully with other shrimp-forward dinners like cajun shrimp and salmon with garlic cream sauce for a surf-and-turf weeknight rotation.
Why you’ll love this dish
These shrimp burgers are fast, flavorful, and feel a bit upscale without demanding fancy ingredients or hours in the kitchen. They cook in minutes, are naturally lower in fat than a beef burger, and the guacamole doubles as both sauce and salad component—so kids and adults alike tend to devour them. Make them for a weekday dinner, a casual backyard cookout, or a Saturday lunch when you want something light but satisfying.
"Bright, lemony guacamole and delicate shrimp patties — a happy marriage of texture and flavor. Five stars from our weekend crowd."
What makes this recipe special is the mix of textures: coarsely chopped shrimp keeps the patties tender and flaky, while breadcrumbs and an egg hold everything together without turning the burger rubbery. The cilantro and green onions add fresh aromatic notes that pair perfectly with zesty lime guacamole.
Step-by-step overview
Before you dive into the ingredient list, here’s the quick flow so you know what to expect:
- Pulse raw shrimp briefly in a food processor to coarsely chop them.
- Mix the chopped shrimp with breadcrumbs, cilantro, green onions, egg, and seasonings.
- Shape into patties and pan-sear until golden and cooked through.
- While patties cook, mash avocados and mix in lime, tomato, onion, and cilantro for guacamole.
- Assemble on buns or lettuce wraps and serve immediately.
If you want to stretch the shellfish theme further, try this lighter chicken-and-corn burger recipe alongside it for a mixed-protein spread: chicken zucchini and fresh corn burgers with tomato cucumber relish.
What you’ll need
- 1 pound raw shrimp, peeled and deveined (medium or large; tails removed)
- 1/2 cup breadcrumbs (use panko for a lighter texture; gluten-free breadcrumbs work too)
- 1/4 cup fresh cilantro, chopped (plus 1 tablespoon more for guacamole)
- 1/4 cup green onions, chopped
- 1 large egg (room temperature helps binding)
- 1 teaspoon garlic powder (or 1 clove minced garlic)
- 1/2 teaspoon paprika (smoked paprika adds depth)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking; use avocado oil for higher smoke point)
- 2 ripe avocados
- 1 lime, juiced
- 1/4 teaspoon salt (for guacamole)
- 1/4 cup diced tomatoes (seeds removed if watery)
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh cilantro, chopped (for guacamole)
Notes/substitutions: swap panko for crushed crackers or gluten-free crumbs; replace egg with 2 tablespoons mayonnaise if avoiding eggs (binding may be slightly looser). For a smoky kick, use 1/4 teaspoon cayenne or swap paprika for chipotle powder.
Directions to follow
- Prep the shrimp: Pat the shrimp dry. Pulse them in a food processor in short bursts until coarsely chopped — you want texture, not a paste.
- Mix the patty base: In a large bowl, combine the chopped shrimp, breadcrumbs, chopped cilantro, green onions, egg, garlic powder, paprika, salt, and black pepper. Mix gently until evenly combined.
- Form patties: Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Chill them in the fridge for 10 minutes if you have time; this helps them hold together.
- Heat the pan: Warm 1 tablespoon olive oil in a skillet over medium heat until shimmering.
- Cook the burgers: Add the patties and cook 3–4 minutes per side, flipping once, until golden brown and cooked through. Shrimp should be opaque and firm; if you use a thermometer, aim for 145°F (63°C).
- Make the guacamole: While the patties cook, halve and pit the avocados. Mash them in a bowl with lime juice and 1/4 teaspoon salt. Fold in diced tomatoes, finely chopped red onion, and 1 tablespoon cilantro.
- Assemble and serve: Place patties on toasted buns or inside butter lettuce leaves. Top generously with guacamole and extra cilantro if desired.
Best ways to enjoy it
Serve these shrimp burgers with crisp sides to complement their richness. Great pairings:
- Sweet potato fries or air-fried potato wedges.
- A crunchy cabbage slaw with lime and a touch of honey.
- Light orzo salad or a grilled vegetable platter.
- Substitute buns for lettuce wraps for a low-carb option.
For a Mediterranean spin, serve with a lemony cucumber salad. Or plate them with garlicky orzo for a more substantial dinner; this recipe complements avocado-and-shrimp orzo beautifully: try a cilantro-forward chicken dish alongside for a balanced spread.
Storage and reheating tips
- Refrigerator: Store cooked patties in an airtight container for up to 2 days. Keep guacamole separate to avoid browning.
- Freezing: Flash-freeze raw patties on a tray, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge and cook as directed.
- Reheating: Reheat in a skillet over medium heat for 2–3 minutes per side to maintain texture. Avoid microwaving as shrimp can get rubbery.
Food safety note: Cook shrimp to an internal temperature of 145°F (63°C). Discard any guacamole left at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t over-process the shrimp. Coarse chunks give the patties a pleasant texture; puree and you’ll get a gluey result.
- Chill patties briefly before cooking to help them hold together on the skillet.
- Use panko for a light binder; if your shrimp are super wet, squeeze excess moisture with paper towels and add an extra tablespoon of breadcrumbs.
- Taste and adjust seasoning in a small pinch-fry test patty if you’re unsure about salt levels.
- For an extra-crispy exterior, press a little panko into the outside of each patty before frying.
Creative twists
- Blackened shrimp burgers: Add Cajun seasoning and sear on high heat for a charred crust.
- Asian-style: Mix in 1 teaspoon grated ginger, 1 tablespoon soy sauce, and serve with pickled cucumber.
- Baja: Top with mango salsa and a chipotle-lime crema.
- Vegetarian swap: Use mashed chickpeas and finely chopped hearts of palm instead of shrimp for a similar texture and flavor profile.
FAQ
Q: Can I use frozen shrimp?
A: Yes—thaw fully, pat dry, and remove any excess liquid before pulsing. Excess moisture makes the mixture too soft.
Q: How do I prevent shrimp burgers from falling apart?
A: Keep the shrimp coarsely chopped (not pureed), use the egg and breadcrumbs as binders, and chill patties briefly before cooking. A hot skillet and minimal flipping help create a crust that holds them together.
Q: Is guacamole safe to make ahead?
A: Guacamole is best made the day you serve it. To minimize browning, press plastic wrap directly on the surface and refrigerate; use within 24 hours for best color and flavor.
Q: Can I grill these instead of pan-frying?
A: Yes—oil the patties lightly and grill over medium heat using a fish basket or foil to prevent sticking and crumbling. Grill about 3–4 minutes per side.
Q: Are these keto-friendly?
A: Yes if you skip the bun and serve on lettuce wraps or a low-carb bun, and use almond flour or crushed pork rinds instead of breadcrumbs.
Conclusion
If you want a creamier guacamole technique to elevate the burger, I often reference The Best Guacamole Recipe – Coop Can Cook for its texture tips. For a full shrimp-and-pasta pairing idea that complements the burger’s avocado notes, this Avocado Orzo with Garlicky Grilled Shrimp – Heather Christo recipe is a great inspiration. And if you’re thinking of trying a spicier, bowl-style shrimp option as a weekend alternate, check out the technique in Blackened Shrimp Bowls | The Cozy Apron for ideas on bold seasoning and sides.
Shrimp Burgers
Ingredients
Method
- Pat the shrimp dry and pulse them in a food processor in short bursts until coarsely chopped — you want texture, not a paste.
- In a large bowl, combine the chopped shrimp, breadcrumbs, chopped cilantro, green onions, egg, garlic powder, paprika, salt, and black pepper. Mix gently until evenly combined.
- Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Chill them in the fridge for 10 minutes if you have time; this helps them hold together.
- Warm 1 tablespoon olive oil in a skillet over medium heat until shimmering.
- Add the patties and cook for 3–4 minutes per side, flipping once, until golden brown and cooked through. Shrimp should be opaque and firm; if you use a thermometer, aim for 145°F (63°C).
- While the patties cook, halve and pit the avocados. Mash them in a bowl with lime juice and 1/4 teaspoon salt.
- Fold in diced tomatoes, finely chopped red onion, and 1 tablespoon cilantro.
- Place patties on toasted buns or inside butter lettuce leaves. Top generously with guacamole and extra cilantro if desired.
