Hamburguesa de Camarón (Shrimp Burger) is a seafood alternative to the traditional beef burger.
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The patty is made from finely chopped or ground shrimp combined with seasonings and simple binders like breadcrumbs or egg.
Once shaped, it is pan-fried, grilled, or baked and served on a bun with toppings such as lettuce, tomato, or a creamy sauce.
This Hamburguesa de Camarón recipe combines chopped shrimp with mayonnaise, panko, herbs, and spices to form patties, which are pan-fried until crisp.
Served on a bun, they pair perfectly with toppings like lettuce, tomato, or our tangy homemade tartar sauce.
Juicy, flavorful, and satisfying, these Hamburguesa de Camarón are perfect for summer cookouts or quick weeknight dinners
Ingredients You'll Need
For the Tartar Sauce:
- Mayonnaise: Serves as the creamy base of the sauce.
- Pickles: Adds tanginess and a slight crunch.It can be substituted with or relish.
- Lemon juice: Brightens the flavor and adds acidity.Can be substituted with 1½ teaspoons of distilled white vinegar.
- Dijon mustard: Provides depth and a subtle kick.
- Capers (optional): Brings a briny, savory element.
- Salt and pepper: Balance the flavors and enhance the overall taste.
For Shrimp Burger:
- Raw shrimp (peeled and deveined): The main protein.You can use fresh or frozen shrimp, as long as they're thawed and well-drained.
- Mayonnaise: Helps bind the mixture while adding moisture and richness.
- Kosher salt and black pepper: Essential for well-rounded seasoning.
- Old Bay seasoning: Adds classic seafood flavor with a blend of spices.
- Cayenne pepper: Provides a mild heat that complements the sweetness of the shrimp.
- Scallions (green onions): Add freshness and a mild onion flavor.It can be substituted with chopped Italian parsley or cilantro.
- Plain panko breadcrumbs: Help bind the mixture.
- Neutral oil (for frying): Ensures even cooking and a golden, crunchy crust.
- Burger buns: Soft carriers for the patties, perfect for serving.
- Lettuce: Adds freshness and a crisp texture to the final burger.
See the recipe card for quantities.
How to Make Hamburguesa de Camarón
Note: Full instructions are provided in the recipe card below.
1. Make the tartar sauce: Mix mayonnaise, pickles, lemon juice, mustard, capers, cayenne pepper, and black pepper. Chill.
2. Prep breadcrumbs: Pulse panko until fine; transfer the mixture to a large bowl and set it aside.
3. Make the shrimp mixture: In a food processor, blend half of the shrimp with mayonnaise and seasonings. Add the remaining shrimp, breadcrumbs, scallions, and pulse until coarsely chopped. Transfer the shrimp mixture to a large bowl and mix until well combined.
4. Shape and coat: With lightly oiled hands, form the mixture into patties about ¾ inch thick.
5. Cook: Pan-fry the patties in oil over medium heat for 3-5 minutes per side, until they are golden brown and the internal temperature reaches 140°F.
6. Assemble: Spread tartar sauce on the buns, add lettuce, and top with shrimp patties. Top with the other bun and serve.
Hint: I use this Polar Ware size 10 scooper for quick, even patties.
Storage, Make Ahead, & Freezing
Storage: Cooked shrimp burgers can be stored in an airtight container in the refrigerator for up to 2 days.
To make ahead: Shape the shrimp patties and refrigerate them overnight.
To freeze: Place the shaped patties on a parchment-lined baking sheet and freeze until solid (1 to 2 hours). Then transfer to a resealable bag or airtight container and freeze for up to 3 months.
Camila's Tips & Variations
- For a Healthy Shrimp Burger, skip the oil in the pan-just lightly oil your hands to shape the patties, then cook them in a nonstick skillet. No extra oil needed!
- I use this Polar Ware size 10 scooper to portion my patties. It makes shaping quick and even in size.
- For a more textured result, pulse only half the shrimp finely. Add the rest, coarsely chopped, to maintain juicy, tender bites.
- No scallions? You can swap with chopped fresh parsley or cilantro.
- Want it spicier? Add extra cayenne or a dash of hot sauce for an extra kick.
- A touch of smoked paprika or chipotle powder adds a delicious smoky note.
- Lightly toast your buns for better flavor and to help them hold up to sauces and toppings.
- For a lighter meal, serve the patties bunless over greens or in lettuce wraps.
- Try switching the tartar sauce for chipotle mayo or garlic aioli for a twist.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure they're fully thawed and well-drained before using to avoid excess moisture in the mixture.
Can I bake the patties instead of frying?
You can, but they won't get as crispy. Bake at 400°F (200°C) on a greased, parchment-lined baking sheet for 12-15 minutes, flipping halfway through.
How do I keep the patties from falling apart?
Make sure half the shrimp is finely chopped to help bind the mixture. Don't skip the mayo-it adds moisture and structure. Chilling the patties before cooking also helps them hold their shape.
Can you cook shrimp burgers without oil?
To cook shrimp burgers without oil, use a nonstick skillet. Lightly oil or wet your hands to shape the patties easily without sticking.
Did You Know?
Shrimp are low in calories, high in protein, and packed with nutrients.
Learn more in this shrimp nutrition guide from Healthline.
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Recipe
Hamburguesa de Camarón
Equipment
- kitchen thermometer (optional, to check internal doneness)
Ingredients
Tartar Sauce:
- 200 g (1 cup) mayonnaise, such as Hellmann's
- 4 tablespoons finely chopped sweet heat or dill pickles plus 1 teaspoon brine
- 1 small shallot , minced or 1 small red onion
- 2 tablespoons capers , rinsed and chopped fine
- 1½ tablespoons (½ lemon) fresh lemon juice , adjust to taste
- ¾ teaspoon Worcestershire sauce , optional
- 2 teaspoons dijon mustard
- ¼ teaspoon pepper , adjust to taste
- ¼ teaspoon cayenne , adjust to taste
- 1 tablespoon hot sauce such as Frank's Hot Sauce , optional ( adjust to taste)
Shrimp Burgers:
- 60 g (1 cup) plain panko bread crumbs
- 908 g (2 pounds) peeled and deveined large shrimp, tails removed
- 2 tablespoons mayonnaise
- ¼ teaspoon pepper
- ¼ teaspoon cayenne
- 1 tablespoon Old Bay seasoning or ½ teaspoon kosher salt
- 3 scallions, Italian parsley or cilantro , chopped fine
- 3 tablespoons vegetable oil , optional
- 8 hamburger buns
- 8 leaves Bibb lettuce
Instructions
For the Tartar Sauce:
- In a small bowl, combine all the ingredients and refrigerate until ready to use.
For the Shrimp Burgers:
- Pulse the panko in a food processor until finely ground (about 15 pulses). Transfer the mixture to a large bowl and set it aside.
- In the now-empty processor, add half of the shrimp along with the mayonnaise, Old Bay seasoning, pepper, and cayenne. Pulse until finely chopped, about 8 pulses.
- Add the remaining shrimp, breadcrumbs, scallions, and pulse again until coarsely chopped, about 4 pulses, scraping down the sides as needed. Transfer the shrimp mixture to a large bowl and mix until well combined.
- Using lightly oiled hands, divide the mixture into 7 equal portions and shape each into a ¾-inch-thick patty. (I use a lightly oiled Polar Ware Thumb Action Disher, size 10, for consistent portioning.)
- Heat oil in a 12-inch non-stick skillet over medium heat until it shimmers. Cook the patties for 3 to 5 minutes per side, or until golden brown and the internal temperature reaches 140°F.
- Transfer the cooked patties to a paper towel-lined plate and let them drain briefly.
- To assemble, spread tartar sauce on the bottom halves of the buns. Place a shrimp burger on each, top with lettuce, and finish with the top buns. Serve immediately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
