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Photo of Shrimp burgers by WW

Shrimp burgers

6
Points® value
Total Time
48 min
Prep
30 min
Cook
18 min
Serves
6
Difficulty
Moderate
This recipe by Virginia Willis, originally published in Secrets of the Southern Table, has been modified for WW with permission.

Ingredients

Canola oil

2 tbsp(s)

Celery

1 stalk(s), large, diced

Onion

½ medium, sweet variety, diced

Jalapeño pepper

½ medium, seeded and chopped (or to taste)

Kosher salt

¼ tsp(s), divided (or to taste)

Black pepper

⅛ tsp(s), divided (or to taste)

Garlic

1 clove(s), large, very finely chopped

Uncooked shrimp

2 pound(s), peeled and deveined (31-40 per lb)

Panko breadcrumbs

1 cup(s)

Fresh parsley

2 tbsp(s), chopped

Lemon zest

1 tsp(s), finely grated

Cajun seasoning

1½ tsp(s)

Unsalted butter

2 tsp(s)

Light hamburger bun

6 bun(s), toasted

Romaine lettuce

12 leaf/leaves

Plum tomato

2 medium, sliced into 6 pieces each

Hot sauce

1 tbsp(s), optional

Instructions

  1. Preheat oven to 200°F.
  2. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add celery, onion and jalapeño; cook, stirring often, until light golden, about 5 minutes. Season with 1/8 tsp salt and pinch pepper; add garlic and cook until fragrant, stirring, 45-60 seconds. Remove from heat; transfer to a bowl to cool.
  3. Meanwhile, place 8 oz (about 1 c) shrimp in a food processor fitted with blade attachment; puree until very smooth. Add remaining 1 1/2 lb shrimp; pulse until coarsely chopped.
  4. Transfer shrimp to bowl with cooled vegetables; add panko, parsley, lemon zest and Old Bay. Gently combine; season with 1/8 tsp salt and pinch pepper. (To test for seasoning, zap a Tbsp shrimp mixture in the microwave to cook it through first.)
  5. Heat 1/2 Tbsp oil with 1 tsp butter in same large nonstick skillet over medium heat until shimmering. Using a ⅔-c measure, shape mixture into 6 burgers. Working with 3 burgers at a time, add burgers to skillet and cover. Cook until bottom is golden brown, about 3 minutes; flip and cook for 3 minutes more. Transfer to a rimmed baking sheet; place in oven to keep warm. Repeat with remaining 1/2 Tbsp oil, 1 tsp butter and 3 burgers. Place on warmed buns with lettuce and tomato. Drizzle with optional hot sauce. Serve immediately.
  6. Serving size: 1 burger

Notes

Enjoy as is or with a mix of reduced-fat sour cream and hot sauce. Virginia says “Instead of using egg as a binder in this recipe, I puree some of the shrimp in the food processor to bind the burger… These patties work great as a burger or as a cake; they’re also great topped with an egg for a brunch rather than sandwiched between a bun.”

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