Everyone has their favorite crustacean-and-bread combo. Lobster rolls, crab cakes…the list goes on. But for me shrimp burgers reign supreme. Probably influenced by the TV commercials for Japanese chain MOS Burger I watched growing up, where kids wearing shorts joyfully chomp into burgers (cue the dramatic closeup of golden fried shrimp morphing into a patty), I can’t resist crispy shrimp nestled between buttered and toasted brioche buns. Create texture in your patties by cutting one third of the shrimp into chunky ½" pieces, while finely chopping the remaining quantity. With a bed of thinly sliced cabbage for freshness and a plop of egg salad that puts the whole thing over the top (in a good way), it’s childhood on a plate.
Both the egg salad and shrimp patties can be made ahead of time: Prepare and store egg salad in the fridge up to 24 hours ahead; shrimp patties can be formed and stored in the fridge up to 12 hours ahead. —Jessie YuChen
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.
What you’ll need
Deep-Fry Thermometer
$15 At Amazon
Cast Iron Skillet
$30 At Amazon
Spider
$12 $10 At Amazon
Wire Rack
$23 At BA Market
Stainless Steel Mixing Bowls, Set of 6
$29 At Amazon
Recipe information
Yield
4 servings
Ingredients
Special equipment
Preparation
Step 1
Mix hard-boiled eggs, onion, mayonnaise, ketchup, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until combined. Set egg salad aside.
Step 2
Cut one third of shrimp into ½” pieces; finely chop remaining shrimp (or pulse in a food processor). Transfer all shrimp to a medium bowl. Mix in potato starch, pepper, 1 Tbsp. beaten eggs, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Using oiled hands, divide mixture into 4 portions, then shape into ½”-thick patties. Place on an oiled baking sheet and chill 1 hour.
Step 3
Place panko, flour, and remaining beaten eggs in 3 separate shallow bowls. Working with 1 patty at a time, dredge in flour, shaking off excess. Dip in eggs, letting excess drip back into bowl, then coat in panko, pressing to adhere before shaking off excess.
Step 4
Pour oil into a large heavy skillet, preferably cast iron, to come 1” up sides. Clip thermometer to sides of pan. Heat oil over medium until thermometer registers 350°. Working in 2 batches, carefully slide patties into oil and fry, turning halfway through, until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Step 5
Melt 1 Tbsp. butter in another large skillet over medium heat. Working in 2 batches and adding remaining 1 Tbsp. butter between batches, toast buns, cut sides down, until golden brown, about 2 minutes. Transfer to plates.
Step 6
Spread each bottom bun with 1 Tbsp. wasabi mayonnaise. Top each with some cabbage and a patty. Spoon reserved egg salad over and close burgers.
Do ahead: Egg salad can be made 1 day ahead; cover and chill. Patties can be formed 12 hours ahead; cover and keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Shrimp Recipes for Quick and Easy Luxury
Quick-cooking shrimp is a weeknight savior. Keep these recipes in your back pocket for dinner emergencies.45 Burgers That Aren't Made With Beef
Homemade veggie burgers (and turkey burgers, and lamb burgers) are better than anything you can buy.Our 51 Best Burger Recipes
Smashed burgers, grilled burgers, veggie burgers—however you like them, we've got a burger recipe for you.
