Shrimp Burger with Celery Eggs Soy Scallions

This is a very simple recipe for a very tasty shrimp burger and you’ll be surprised at how large and filling a 4oz. burger can be, also good without a bun too.

I’ve included a simple aioli but you really don’t need it as the Sriracha in the burger blend gives it just a hint of heat. Make sure you buy 2 lbs. of “peeled and deveined tail off” shrimp otherwise you only get a 1 ½ of shrimp at least get P&D as the tails don’t add much weight.

Serve with Spanish Cava.

Shrimp Burger with Celery Eggs Soy Scallions

Servings: 8 4oz. burgers

Prep time: 30 minutes


  • 2 pounds / raw large shrimp peeled and deveined, divided
  • 2 celery stalks chopped
  • 2 medium eggs
  • 1 Tbsp / soy sauce
  • 1 tsp / Sriracha
  • 1/4 cup / panko
  • 1/4 cup / chopped fresh flat-leaf parsley
  • 1/4 cup / chopped scallions
  • 1 Tbsp / finely grated lemon zest from 1 lemon
  • 1/2 tsp / kosher salt
  • 1/2 tsp / freshly ground black pepper
  • Vegetable oil for frying
  • 6 potato slider buns
  • Spicy Aioli

  • 1/2 cup / mayonnaise
  • 1/4 tsp / hot sauce adjust to taste


  1. Place 1 1/2 pounds shrimp into a food processor. Add celery, eggs, Sriracha, and soy sauce, and pulse until there is a mix of finely minced and coarsely chopped pieces of shrimp, about 5 (5-second) pulses.
  2. Gently fold the panko, parsley, scallions, and lemon zest into the shrimp mixture to combine. Chop remaining 1/2 pound shrimp into 1/2-inch pieces, and fold into the mixture. Season with salt and pepper, fry a small sample to check for seasoning and adjust if necessary. Wet your hands and shape mixture into 8 (4-ounce) balls and place on a tray.
  3. Heat 1 1/2 tablespoons oil in a large nonstick skillet or stove top grill is even better, over medium-high until oil begins to shimmer. Place 4 shrimp balls in pan, flattening with a spatula to 1/2-inch thickness. Reduce heat to medium, and cook until the edges turn pink and the burger looks golden, 3 to 4 minutes. Flip burgers, and cook until done, about 4 minutes. Repeat with remaining 1 ½ tablespoons oil and 4 shrimp balls. Place burgers on the potato buns, and serve.