Ingredients:

  • 1 lb Raw Shrimp (peeled, deveined, cold)
  • 1/2 cup Panko Breadcrumbs (plus extra for coating)
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 tbsp Scallions (green parts only), thinly sliced
  • 1 tsp Lemon Zest
  • 2 cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 1 large Egg White, lightly whisked
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Olive Oil or Vegetable Oil
  • 1/2 cup Mayonnaise (full-fat)
  • 2 tbsp Fresh Dill, finely chopped
  • 1 tbsp Freshly Squeezed Lemon Juice
  • 1/2 clove Garlic, minced (optional)
  • 4 Brioche Buns or Potato Rolls (lightly toasted)
  • 1 cup Shredded Cabbage/Coleslaw Mix
  • 4 slices Butter Lettuce or Baby Spinach

Instructions:

  1. Ensure the raw shrimp is very cold. Pat dry thoroughly using paper towels.
  2. Place about 2/3 of the shrimp into the food processor. Pulse 4-6 times until coarsely chopped, reserving the remaining 1/3 whole or roughly chopped for texture.
  3. Transfer processed shrimp to a bowl. Gently fold in the reserved shrimp chunks, 1/2 cup Panko breadcrumbs, parsley, scallions, lemon zest, minced garlic, Dijon, egg white, salt, and pepper. Mix only until just combined.
  4. Divide the mixture into 4 equal portions. Gently form into patties, slightly wider than the bun size. Place on a plate, cover, and chill for a minimum of 30 minutes.
  5. While patties chill, prepare the aioli: In a small bowl, whisk together mayonnaise, fresh dill, lemon juice, optional minced garlic, salt, and pepper. Cover and refrigerate.
  6. Lightly dredge each chilled patty in extra Panko breadcrumbs, pressing gently so it adheres.
  7. Heat the 2 tbsp of oil in a large skillet over medium-high heat until shimmering.
  8. Carefully place the coated patties in the hot oil. Cook for 5-6 minutes per side until beautifully golden brown and cooked through.
  9. Lightly toast the cut sides of the buns in the residual oil or under the broiler.
  10. Assemble: Spread aioli on both bun halves. Layer lettuce, then the hot shrimp burger, top with slaw, and finish with the top bun. Serve immediately!