Most shrimp burgers use ground shrimp with binders, but this version is different: the patty is whole shrimp smashed into a thin, crispy disk for maximum texture and flavor.
Disclosure: This recipe was sponsored by Cuisinart. All opinions are my own.
If you love a smash burger for its crunchy, flavorful crust, you’ll adore a smashed shrimp burger. Jumbo shrimp are perfect for this technique: when pressed and seared, they develop a caramelized surface that contrasts beautifully with tender interior meat. I cook these on an outdoor griddle for even heat and easy smashing, but a heavy cast-iron skillet works well indoors.
Table of Contents
- Smashed Shrimp Burger Ingredients
- How to Make a Smashed Shrimp Burger
- How to Assemble a Shrimp Burger
- More Shrimp Recipes
- Smashed Shrimp Burger Recipe
Smashed Shrimp Burger Ingredients
Jumbo shrimp: The shrimp are the star, so choose large uncooked shrimp labeled about 4–6 per pound. Use two per sandwich. If you only find smaller shrimp, increase to 3–4 per sandwich. Make sure they are peeled and deveined before cooking.
Tangy sauce: A bold sauce makes these sandwiches memorable. Combine mayonnaise, ketchup, horseradish, Worcestershire sauce, Creole seasoning and a touch of hot sauce for a creamy, slightly spicy topping.
Hearty, soft rolls: Choose rolls that are soft inside yet hold up to the juiciness of the shrimp—Italian, French, or Mexican rolls are great options. Standard hamburger buns will also work.
Greens and tomato: Butter lettuce adds a delicate crunch, but romaine or arugula are fine alternatives. Use ripe tomato slices for freshness and acidity.
How to Make a Smashed Shrimp Burger
Smashed shrimp may sound unusual, but the technique is simple and rewarding. Pressing whole shrimp breaks down fibers and maximizes contact with the hot surface, creating a crisp exterior and rich sear. Think of it like a shrimp version of a smash burger: quick, high heat and generous pressure.
For the best results, use a flat, evenly-heated surface such as a large outdoor griddle or a well-heated cast-iron skillet. A griddle makes it easy to cook multiple shrimp at once and toast rolls alongside them.
Season the shrimp lightly with Creole seasoning or just salt and pepper if you prefer. Place the shrimp on the hot surface with the vein side down (the back side that opens when butterflied). Drizzle a little oil on the cooking surface first to prevent sticking.
Use a long, sturdy spatula to press each shrimp flat. For extra pressure, stack a second spatula or a bench scraper on top. You’ll feel the shrimp flatten and the meat fibers give, which helps form a flavorful crust.
Cook the shrimp 2–3 minutes on the first side until nicely browned, then flip and press again, cooking another 2–3 minutes until cooked through. Keep an eye on doneness—shrimp cook quickly and should be opaque and firm but not rubbery.
While the shrimp cooks, toast the cut sides of the rolls on the griddle for about 30 seconds until golden. This adds texture and helps the buns resist sogginess from the sauce.
How to assemble a shrimp burger
To build each sandwich, spread a generous spoonful of the tangy sauce on the bottom roll and a lighter smear on the top. Layer two leaves of butter lettuce, two tomato slices, and two pieces of smashed shrimp. Add the top bun and secure with a toothpick if needed. Serve immediately with napkins—the sauce is delightfully messy in the best way.
More Shrimp Recipes
- Memphis Style BBQ Shrimp
- Grilled Coconut Shrimp
- Tabasco Grilled Shrimp
- Crawfish Fettuccine with Blackened Shrimp
- Grilled Shrimp Scampi Foil Packets
- Grilled Lemon Garlic Shrimp and Asparagus
Smashed Shrimp Burger Recipe
Smashed Shrimp Burger
By: Christie Vanover
Most shrimp burgers use ground shrimp and binders. This version keeps the shrimp whole and smashed for a crisp, flavorful patty.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Ingredients
- 8 raw jumbo shrimp (size 4/6 per pound), peeled and deveined
- 1 tsp olive oil
- 1/2 tsp Creole seasoning (plus 1 tsp for the sauce)
- 1 cup mayonnaise
- 2 tbsp ketchup
- 2 tsp prepared horseradish
- 2 tsp Worcestershire sauce
- 2 dashes hot sauce (optional)
- 1 tbsp vegetable oil for the griddle
- 4 rolls or buns
- 8 leaves butter lettuce
- 8 slices tomato
Instructions
- Prepare the shrimp: Pat shrimp dry, drizzle with olive oil and sprinkle with Creole seasoning on both sides.
- Make the sauce: In a small bowl, mix mayonnaise, ketchup, horseradish, Worcestershire, 1 teaspoon Creole seasoning and hot sauce. Adjust to taste.
- Cook the shrimp: Heat a griddle or heavy skillet over medium-high heat. Add vegetable oil, place shrimp vein-side down, and press flat with a spatula. Cook until browned, about 2–3 minutes. Flip, press again, and cook another 2–3 minutes until opaque and cooked through.
- Toast the rolls: Cut rolls in half and toast cut-side down on the griddle for about 30 seconds until golden.
- Assemble: Spread two spoonfuls of sauce on the bottom half of each roll and a light smear on the top. Layer lettuce, tomato, and two smashed shrimp per sandwich. Close and serve immediately.
Nutrition (approx.)
Calories: 585 kcal; Carbohydrates: 36 g; Protein: 7 g; Fat: 46 g. Nutrition is automatically estimated and should be used as an approximation.
If you try this recipe, leave a comment and rating where you found it. These smashed shrimp burgers are quick to make, pack bold flavor, and are a fun twist on classic seafood sandwiches—perfect for grilling season or a weeknight dinner.