Recipe by USA WEEKEND columnist Pam Anderson
"This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix."
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1 1/2 pounds
large shrimp, peeled
garlic cloves, minced
minced fresh ginger
jalapeno pepper, seeded and minced
Green Onions, thinly sliced
Thai peanut sauce
dry bread crumbs
fresh lime juice
4 small (4 inch)
I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat grinder to grind all of the shrimp, which made it very painless. I used a bit more cilantro than called for, and added a little light mayonnaise to the slaw rather than oil to make it "creamier". I served it with fresh pita bread from a recipe on this site - so easy. I was worried about the burger falling apart so I added some extra breadcrumbs, but it actually stayed together really well, and the whole concoction just tasted so fresh and wonderful. We re-heated two of them to eat the next day, and it tasted just as good as the day before. I can't wait to make these again!
Flavors were great, but the burgers didn't hold together at all, so for a wrap filler it's OK.
I have made these 3 times in the last 2 weeks!! I think they are fabulous and so did everyone I served. Mine held together perfectly and have a wonderful "burger" texture~ and a wonderful subtle flavor. I added a bit more jalapeno for more "bite". I also made a thai satay sause to serve with the burgers. I served cous-cous made with canned lite coconut juice and pine nuts as well as the slaw. Pickles, onions,etc. I shall keep this reciped FOREVER.
May I suggest also trying Salmon Burgers. FANTASTIC!!
This was very good. Made small patties like you would for falafel and cooked it on my GF type grill. I did not have problems with it falling apart. I used seasoned bread crumbs and added some asian chili garlic sauce. Did not split the pitas but used the pocket. Added a peanut dressing to the slaw and tossed in a few peanuts as well. The shrimp paste is a bit sticky but this was easy to make.
Great and simple recipe. I just threw everything in the processor and had them ready in about a minute. They are delicate, so I cooked them on the stovetop rather than the grill. They work without the bread as well - served like a crabcake.
these are AMAZING. 1) I used my kitchenaid food grinder for all of the shrimp and it worked beautifully 2) I didn't use as much cilantro, because... i really hate cilantro. 3) I used half a jalapeno because the peanut sauce I use is so spicy. 4) I also served them inside the pita, with the slaw stuffed in with them. 5) I cooked them in a frying pan on the stove. If you do this, be careful! They burn really easily. I learned that if you cook them on medium heat it takes a little longer but they won't burn so quickly. All in all, excellent!
Wow, are these good! I rarely make repeats, but I've been making these almost weekly since I found the recipe. There is a lot of chopping and prep work, which I try to do in advance; however, the burgers are easy to make, and they taste so clean, fresh and healthy! I haven't fired up the grill for them but have been baking them in my toaster oven instead. I've also morphed these into meatballs and served them over shredded sauteed cabbage and called it Asian Spaghetti.
They weren't terrible but they weren't great to me either. The flavors are really great together but I didn't like the texture of the burger very well. I think it would taste better to just cook the shrimp in the seasonings rather than ground up the shrimp into a burger like that. Maybe I will try this recipe again sometime but with ground turkey instead.
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Shrimp Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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