Shrimp Burgers with Jalapeno Remoulade are a tasty alternative to traditional beef burgers. A jalapeno remoulade is the perfect, delicious accompaniment!
Happy National Burger Day! While I love a good, classic beef burger, these Shrimp Burgers with Jalapeno Remoulade are a tasty alternative.
When I saw this shrimp burger recipe in a recent Cuisine at Home magazine, I knew it would be perfect with my “go-to” remoulade that I make for my clients whenever I prepare certain fish or seafood dishes.
A remoulade has French origins and is usually aioli or mayonnaise-based. It’s similar to a tartar sauce and pairs well with fish and seafood dishes. One of the main ingredients is something pickled such as cucumbers or capers.
We always have pickled jalapenos in the pantry. My husband is Mr. Hot Pepper and grows and cans them himself. Summers around our house are a hot pepper bonanza and by the end of summer, we’ve pretty much done as many things as can be done with jalapeno peppers!
Instead of the traditional pickles or capers, I used our pickled jalapenos. We loved the spicy result!
A food processor makes quick work of both components of this dish–the remoulade and the shrimp burgers. First, combine the remoulade ingredients in the food processor and process until smooth. Transfer to a bowl and refrigerate until needed then mince the vegetables and shrimp. Don’t even worry about washing out the food processor.
Double the recipe, form into mini cakes and these make a great appetizer!
The shrimp burgers need to be chilled before cooking so they hold together better when being cooked. Simply form into burgers, then place in the freezer for 15-20 minutes or refrigerate at least 30-45 minutes.
Serve with oven-baked French fries seasoned with your favorite Cajun seasoning blend and a good brew on the side. Enjoy!
55 minPrep Time
5 minCook Time
1 hrTotal Time
1/2 stalk celery, coarsely chopped
2 scallions, white and light green part only, coarsely chopped
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish (or to taste)
1 heaping tablespoon coarsely chopped pickled jalapeno peppers
1 teaspoon Hungarian or sweet paprika
Salt and freshly ground black pepper, to taste
1/2 stalk celery, coarsely chopped
4 scallions, white and light green part only, coarsely chopped
Zest of 1 large lemon
2 tablespoons chopped fresh parsley
14 large shrimp (16-20 count, 8 ounces after cleaning), peeled, deveined and tails removed, coarsely chopped
1/4 cup panko
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
1/2 teaspoon Tabasco sauce
1 tablespoon olive or canola oil
2 hamburger buns, halved, brushed with melted butter and lightly toasted
Combine remoulade ingredients in a food processor. Process until smooth; transfer to a bowl and refrigerate.
Combine celery, scallion and lemon zest is a food processor. Pulse until minced. Add shrimp and pulse until minced. Transfer to a bowl.
Add panko, mayonnaise, Old Bay, and Tabasco sauce. Form mixture into 2 patties approximately 3/4-inch thick, place on a plate and chill in the freezer for 15-20 minutes or in the refrigerator at least 30 minutes.
Heat oil in a non-stick skillet over medium-high heat. Add the shrimp burgers, reduce heat to medium and cook 5 minutes per side or until firm and cooked through to an internal temperature of 155 degrees.
Serve on toasted buns with lettuce and remoulade.
Prep time includes chilling time.