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Shrimp Burgers with Jalapeno Remoulade are a tasty alternative to traditional beef burgers. A jalapeno remoulade is the perfect, delicious accompaniment!


Total time

0 minutes




  • remoulade
  • ½ stalk celery, coarsely chopped
  • 2 scallions, white and light green part only, coarsely chopped
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh lemon juice
  • ½ 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)
  • burgers
  • ½ stalk celery, coarsely chopped
  • 4 scallions, white and light green part only, coarsely chopped
  • zest of large lemon
  • 2 tablespoons fresh parsley
  • 14 large shrimp (16-20 count, 8 ounces after cleaning), peeled, deveined and tails removed, coarsely ch
  • ¼ cup panko
  • 2 tablespoons mayonnaise
  • 2 teaspoons Old Bay seasoning
  • ½ teaspoon Tabasco sauce
  • 1 tablespoon olive or canola oil
  • 2 hamburger buns, halved, brushed with melted butter and lightly toasted
  • lettuce leaves


  2. Combine remoulade ingredients in a food processor. Process until smooth; transfer to a bowl and refrigerate.
  4. Combine celery, scallion and lemon zest is a food processor. Pulse until minced. Add shrimp and pulse until minced. Transfer to a bowl.
  5. 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.
  6. 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.
  7. Serve on toasted buns with lettuce and remoulade.
  8. View the recipe instructions at From a Chef's Kitchen

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