Last Updated October 21, 2021
Most shrimp burgers are made with patties of ground shrimp and some binders. This shrimp burger is different, because the patty is all shrimp!
Disclosure: This recipe was sponsored by Cuisinart. All opinions are my own.
Everyone loves a good smash burger, because the exterior of the meat gets crispy and tastes so good. Well, beef doesn’t have to get all the glory. I’m taking some jumbo shrimp and smashing them on my outdoor griddle for a new burger, you’re going to love.
Smashed Shrimp Burger Ingredients
Jumbo shrimp: The shrimp are obviously the star of this burger, so you gotta go big. Look for uncooked shrimp that say 4-6 per pound and use two per sandwich. Make sure they’re unpeeled and deveined. If you can’t find shrimp this large, plan on 3-4 shrimp per sandwich.
Tangy sauce: Every good burger needs a napkin-worthy sauce. This mixture includes mayo, ketchup and a little horseradish and Creole seasoning to give your tastebuds a bolt.
Hearty, soft buns: Look for Italian, French or Mexican buns or rolls. All of these should be tender on the inside with a little crust to the exterior. Regular hamburger buns will work, too, but these heartier buns provide better texture.
Lettuce: I love butter lettuce on these burgers, because the leaves are delicate, but you can use romaine, arugula or even iceberg.
Tomato: If you’re lucky enough to have a fruitful tomato plant, I’m super jealous. I do not have a green thumb. Therefore, I select red, plump vine tomatoes for this burger.
How to Make a Smashed Shrimp Burger
Until making this recipe, I have never smashed shrimp. I usually like it whole, because it’s juicy and succulent. But every protein can be cooked differently. Think about a meatball – it’s plump and juicy, but when you smash one into a burger, it’s still fantastic.
In order to get the best smashed effect, you want to use an outdoor griddle. I’m cooking on my Cuisinart 360 XL Griddle. The surface is huge and can easily fit 8 jumbo shrimp, 4 rolls and so much more.
Start by seasoning the shrimp with Creole seasoning. You can go as light or heavy as you like. And hey, if you don’t like Creole, just use salt and pepper.
In order to smash the shrimp, you want drizzle oil on the griddle and place the shrimp on the griddle with the deveined down – this is the back side of the shrimp that butterflies open.
Then, use a long spatula to smash the shrimp. You can use another spatula or scraper to add even more pressure. You’ll start to feel the meat fibers breaking down.
Cook it for 2-3 minutes. Flip it and give it another smash. The goal is to create this gorgeous crust. Can’t you just see the flavor?
While the shrimp is cooking, add the rolls to the griddle, too. This will get them a little toasty for added texture. Watch them closely though. It’ll only take about 30 seconds for them to brown.
How to assemble a shrimp burger
Now that all of your ingredients are ready, spread a heavy amount of sauce on the bottom bun and a lighter amount on the top bun.
Add two lettuce leaves, two tomato slices and two pieces of smashed shrimp. Add the top bun and secure with a toothpick. Grab the napkins and enjoy.
Smashed Shrimp Burger
- 8 raw shrimp size 4/6 per pound
- 1 tsp olive oil
- 1/2 tsp Creole seasoning
- 1 cup mayonnaise
- 2 tbsp ketchup
- 2 tsp horseradish
- 2 tsp Worcestershire sauce
- 1 tsp Creole seasoning
- 2 dashes hot sauce
- 1 tbsp vegetable oil
- 4 rolls
- 8 leaves butter lettuce
- 8 slices tomatoes
- Prepare shrimp: Make sure the shrimp is peeled and deveined. Drizzle each shrimp with oil and a pinch of Creole seasoning on each side.
- Make sauce: Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, 1 teaspoon Creole seasoning and hot sauce in a small bowl.
- Cook shrimp: Heat griddle to medium heat. Drizzle on 2 teaspoons vegetable oil. Add shrimp with the vein-side down. Smash it. Cook until browned, about 3 minutes. Flip. Smash again and cook for 2-3 more minutes.
- Toast rolls: While the shrimp is cooking, cut the rolls in half. Add 2 tablespoons oil to the griddle and place the rolls on the griddle cut-side down. Toast for 30 seconds, or until brown.
- Build the sandwich: Add two spoonfuls of sauce to the bottom half of each roll. Add one teaspoon to the top half. Layer on two lettuce leaves, two tomato slices and two smashed shrimp. Add the top bun. Secure with a pick.
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