Caribbean Jerk Shrimp Burger
A seafood burger with jerk-spiced shrimp patties, mango slaw, and lime crema.
- Prep
- 20min
- Cook
- 10min
- Total
- 40min
- Serves
- 4
- Calories
- 520per serving, est.
By Time for Burgers, updated
Chop the shrimp coarsely and leave real pieces in the mix. A smooth shrimp paste cooks up dense and bouncy, while chunky patties stay tender and look like shrimp when you bite in. Egg and panko hold them together, and 10 minutes in the fridge firms them enough to flip.
Jerk seasoning brings heat and allspice warmth, and many blends also contain sugar, so the patties cook over medium rather than high heat. A mango slaw with lime and green onion cools things down, and a simple lime crema goes on the bottom bun.
Caribbean Jerk Shrimp Burger
Prep 20 min, cook 10 min, total 40 min. About 520 calories per serving.
timeforburgers.com/recipes/caribbean-jerk-shrimp-burger
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Coarsely chop shrimp (leave some texture), then mix with 1 tbsp jerk seasoning, beaten egg, panko breadcrumbs, salt, and pepper. Form into 4 equal patties and refrigerate for 10 minutes to firm up.
Make mango slaw: toss julienned mango, shredded cabbage, and sliced green onions with 1 tbsp lime juice. Set aside.
Make lime crema: whisk together sour cream and remaining 1 tbsp lime juice. Season with salt.
Heat 2 tbsp olive oil in a skillet over medium heat. Cook shrimp patties for 4-5 minutes per side, until golden brown and an instant-read thermometer in the center of a patty reads 160°F (71°C). Plain shrimp is done at 145°F (63°C), but the raw egg in the mix needs the higher temperature.
Toast brioche buns until lightly golden.
Assemble burgers: spread lime crema on bottom buns, add shrimp patties, top with generous mango slaw and fresh cilantro, then crown with top buns.
Tips
- Pat the shrimp very dry before chopping. Wet shrimp make a loose mixture that won't hold its shape.
- Jerk blends differ a lot in salt and heat. Fry a teaspoon of the mixture, taste it, and adjust before shaping all the patties.
- The raw egg means these cook to 160°F (71°C), not the 145°F (63°C) used for plain shrimp. Medium heat gets the center there before the outside dries out.
- Use a mango that's ripe but firm. A very soft one won't cut into matchsticks and makes the slaw wet.
Substitutions
- Greek yogurt instead of sour cream in the crema: tangier and slightly thicker.
- Pineapple instead of mango: cut it into thin matchsticks and drain them, since pineapple is juicier and tarter.
- Gluten-free: use gluten-free panko and a gluten-free bun.
Make ahead & storage
Shape the patties up to a few hours ahead and keep them covered in the fridge. Cooked patties keep 3 to 4 days; reheat to 165°F (74°C). Toss the slaw shortly before serving, since the mango softens and the cabbage weeps.
