These panko shrimp burgers pack chopped shrimp, scallions, and parsley into crisp golden patties that are stacked on toasted brioche with melty cheese and a tangy yogurt dressing.
Each patty is held together by a simple butter and flour paste, then coated in flour, egg, and breadcrumbs for a shatter crisp crust. They take about 45 minutes with a short chill, and one skillet does all the cooking.
Table of Contents
Why This Panko Shrimp Burgers Recipe Works
The patty is mostly shrimp. A small amount of butter and flour paste binds the chopped pieces without turning the burger dense or bready, so it tastes like seafood first.
The coating gives real crunch. Dipping in flour, egg, and breadcrumbs builds a sturdy shell that stays crisp even under cheese and dressing.
The toppings keep it fresh. Cool cabbage, juicy tomato, and a garlic yogurt dressing balance the rich fried patty.
Ingredients for Panko Shrimp Burgers
- 2 pounds shrimp, peeled, deveined, and patted dry
- 1 small yellow onion, finely diced
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all purpose flour
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 3 scallions, finely chopped
- 1 small handful fresh parsley, finely chopped
- 1/2 cup all purpose flour, for dredging
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 2 cups vegetable oil, for frying
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1/2 teaspoon garlic powder, for the dressing
- 1 teaspoon Italian seasoning
- 1/8 teaspoon kosher salt, for the dressing
- 6 brioche buns, split and toasted
- 6 slices mozzarella or Swiss cheese
- 2 tomatoes, sliced
- 1 cup shredded cabbage
Chopped shrimp. Cut the shrimp into small pieces by hand or pulse them 4 or 5 times in a food processor. Leave some texture so the patties are not mushy.
Butter and flour paste. The paste acts like glue and keeps the patties from falling apart in the hot oil.
Panko breadcrumbs. Their jagged flakes fry into a lighter, crunchier coating than fine crumbs.
Yogurt dressing. Mayonnaise and Greek yogurt give a creamy tang with less richness than mayonnaise alone.
Brioche buns. Their soft, slightly sweet crumb cushions the crisp patty. Toast them so they do not turn soggy.
How to Make Panko Shrimp Burgers
1. Mix the patty base Combine the chopped shrimp, onion, butter, 2 tablespoons flour, water, 1/2 teaspoon salt, pepper, cumin, cayenne, 1/2 teaspoon garlic powder, scallions, and parsley until it holds together.
2. Shape and chill Form 6 patties about 3/4 inch thick, set them on a plate, and chill for 30 minutes so they firm up.
3. Stir the dressing Whisk the mayonnaise, yogurt, garlic powder, Italian seasoning, and salt in a small bowl and refrigerate.
4. Heat the oil Warm the oil in a large skillet over medium heat to 350 degrees F, checking with a thermometer.
5. Bread the patties Dip each patty in the flour, then the egg, then press it into the breadcrumbs until fully coated.
6. Fry until golden Fry 3 to 4 minutes per side until deep golden and the center reaches 145 degrees F. Drain on a rack.
7. Melt the cheese Top each hot patty with a slice of cheese so it softens while you toast the buns.
8. Build the burgers Layer the bottom buns with cabbage, tomato, a patty, and dressing, then add the top buns.
How to Serve Panko Shrimp Burgers
Serve the burgers with a pile of golden fries and a scoop of creamy macaroni salad. A crisp green salad keeps the plate balanced, and a chilled refreshing drink pairing fits a summer cookout.
How to Store and Reheat Panko Shrimp Burgers
Refrigerate cooked patties and the dressing separately in airtight containers for up to 3 days. Reheat the patties on a rack in a 375 degrees F oven for 10 minutes until they reach 165 degrees F, which brings back the crunch. Do not freeze the fried patties.
Tips and Variations for Panko Shrimp Burgers
Dry the shrimp. Pat the shrimp very dry so the mixture stays firm.
Do not overprocess. Pulsing too long turns the shrimp into paste and the burgers lose their bite.
Chill the patties. Thirty minutes in the refrigerator helps them hold their shape during frying.
Use a thermometer. Oil at 350 degrees F browns the crust before the shrimp overcook.
Fry in batches. Cook 2 or 3 patties at a time so the oil temperature stays steady.
Drain on a rack. A wire rack keeps the underside crisp instead of steaming it.
Swap the bun. Lettuce wraps or toasted potato rolls also work if you prefer.
Handle shrimp safely. Keep raw shrimp cold, wash your hands and the board after handling, and review the FDA safe food handling guidance.
Frequently Asked Questions About Panko Shrimp Burgers
How do I keep panko shrimp burgers from falling apart?
Chop the shrimp finely, use the butter and flour paste, and chill the patties before breading.
Can I bake panko shrimp burgers instead of frying?
Yes. Bake the breaded patties on a rack at 425 degrees F for 12 to 15 minutes, flipping once, though the crust is less crisp.
What size shrimp work for panko shrimp burgers?
Medium or large shrimp both work once they are chopped.
Can I make the patties ahead?
Yes. Shape and chill them up to a day, then bread and fry just before serving.
What cheese melts well?
Mozzarella and Swiss both melt smoothly over a hot patty.
Panko Shrimp Burgers with Garlic Dressing
Equipment
- Large skillet
- Food processor or chef knife
- Cooking thermometer
- Wire rack
Ingredients
Main Ingredients
- 2 lb shrimp peeled, deveined, patted dry, and chopped
- 1 small yellow onion finely diced
- 2 tbsp unsalted butter at room temperature
- 2 tbsp all purpose flour
- 1 tbsp water
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ½ tsp ground cumin
- ⅛ tsp cayenne pepper
- ½ tsp garlic powder
- 3 scallions finely chopped
- ¼ cup fresh parsley finely chopped
- ½ cup all purpose flour for dredging
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 2 cup vegetable oil for shallow frying
- 2 tbsp mayonnaise
- 1 tbsp Greek yogurt
- ½ tsp garlic powder for the dressing
- 1 tsp Italian seasoning
- ⅛ tsp kosher salt for the dressing
- 6 brioche buns split and toasted
- 6 mozzarella or Swiss cheese slices
- 2 tomatoes sliced
- 1 cup shredded cabbage
Instructions
Cooking
- Mix. Combine chopped shrimp with onion, butter, flour paste, seasonings, scallions, and parsley, then shape 6 patties and chill 30 minutes.
- Dressing. Stir mayonnaise, yogurt, garlic powder, Italian seasoning, and salt together and chill.
- Bread. Coat each patty in flour, egg, then panko while the oil heats to 350 degrees F.
- Fry. Fry 3 to 4 minutes per side until golden and 145 degrees F inside, then top with cheese.
- Assemble. Pile cabbage, tomato, patty, and dressing on toasted buns.
