
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
1333
A hot, crispy platter of coconut shrimp is easily in my top 5 favorite appetizers, so naturally, I jumped at the chance to turn it into a burger. To make this unforgettable app-turned-entrée, ground shrimp are spiked with garlic, ginger, and scallions, then coated with coconut flakes. They're deep-fried until golden brown, creating a giant, flavor-packed version of the OG. The crispy patties are layered onto a toasted potato bun, topped with cabbage slaw, and smothered in spicy-sweet chili mayo to mimic the flavor of the dip that usually tags along with coconut shrimp.
Since this has the veggies already built in, all you need is a quick starchy side to get a complete meal on the table in less than an hour. I’m a bit potato biased when it comes to burger sides, so I think this would be best with our oven-baked fries or a smattering of smashed potatoes.
Storage:
Store leftover cooked coconut shrimp burgers, unassembled, in an airtight container in the refrigerator for up to 4 days.
Did you try making these? Let us know how it went in the comments!
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Ingredients
- 1 lb.
shrimp, peeled, deveined
- 3
scallions, sliced
- 4
garlic cloves, minced
- 1
(1") piece ginger, peeled, finely chopped
- 1/3 cup
panko breadcrumbs
- 2
large eggs
Kosher salt
Freshly ground black pepper
- 1
medium carrot, peeled, grated
- 2 cups
shredded green cabbage
- 1/2 cup
fresh cilantro leaves
- 1/2 cup
mayonnaise
- 2 Tbsp.
fresh lime juice
- 2 Tbsp.
hot sauce
- 2 Tbsp.
sweet chili sauce
- 1/2 cup
cornstarch
- 1 1/2 cups
unsweetened coconut flakes
Vegetable oil, for frying (about 2 cups)
- 4
potato buns, toasted
Directions
- Step 1In a food processor, pulse shrimp, scallions, garlic, ginger, panko, and 1 egg until shrimp are finely chopped and mixture is blended, about 15 pulses; season with salt and pepper. Shape shrimp mixture into 4 patties and transfer to a plate. Freeze until patties are slightly firm, 10 to 15 minutes.
- Step 2Meanwhile, in a large bowl, toss carrot, cabbage, and cilantro. In a small bowl, mix mayonnaise, lime juice, hot sauce, and chili sauce. Add 6 Tbsp. mayonnaise mixture to carrot mixture and toss to coat; reserve remaining mayonnaise mixture.
- Step 3Crack remaining 1 egg into a shallow bowl or pie plate and whisk to blend. Pour cornstarch into another shallow bowl or pie plate. Pour coconut flakes into a third shallow bowl or pie plate.
- Step 4Place a shrimp patty in cornstarch, flipping to coat and dusting off any excess, then into egg, then into coconut flakes. Transfer to a parchment-lined baking sheet. Repeat with remaining patties.
- Step 5In a large stainless steel skillet over medium heat, heat oil until shimmering (but not smoking!). Cook patties, turning halfway through, until coconut is deep golden brown and crisp, 3 to 4 minutes per side. Let drain on a paper towel-lined rack; immediately season with a pinch of salt, if desired.
- Step 6Spread buns with reserved sweet chili mayo. Top bottom buns with shrimp burgers and slaw. Close burgers with top buns.
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