Print

Coconut Shrimp Burger with Tangy Slaw

A close-up of a crispy Coconut shrimp burger topped high with colorful coleslaw on a brioche bun.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a unique burger recipe at home with this flavorful coconut shrimp patty. This recipe focuses on binding the shrimp correctly for a perfect texture.

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined
  • 1 large egg white
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sweetened shredded coconut, toasted
  • 4 hamburger buns
  • For Slaw: 2 cups shredded cabbage mix, 1/4 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon sugar, pinch of salt

Instructions

  1. Process the shrimp: Place the raw shrimp, egg white, panko breadcrumbs, lime juice, ginger, salt, and pepper into a food processor. Pulse the mixture 8 to 10 times until the shrimp is finely chopped but still retains some texture. Do not over-process into a paste.
  2. Form the patties: Gently mix the toasted coconut into the shrimp mixture by hand. Divide the mixture into four equal portions and form them into patties about 3/4 inch thick.
  3. Chill the patties: Place the formed patties on a plate lined with parchment paper and chill them in the refrigerator for 20 minutes. This helps them hold their shape during cooking.
  4. Cook the patties: Heat a large skillet over medium heat with a small amount of oil. Cook the patties for 4 to 5 minutes per side until golden brown and cooked through.
  5. Prepare the slaw: While the patties cook, combine the shredded cabbage, mayonnaise, lime juice, sugar, and salt in a bowl. Mix well.
  6. Assemble the burgers: Lightly toast the hamburger buns. Place one cooked coconut shrimp patty on each bottom bun, top with a generous amount of the tangy slaw, and cover with the top bun. Serve immediately for a great summer seafood dinner.

Notes

  • To toast the coconut, spread it on a dry baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For a firmer patty, you can chill the formed patties for up to 4 hours before cooking.
  • If you prefer baking, place the chilled patties on a lightly oiled baking sheet and bake at 400°F (200°C) for 15 minutes, flipping halfway through.

Nutrition

Find it online: https://onedishuniverse.com/coconut-shrimp-burger-patty-secret/