Photo of Shrimp burgers by WW

Shrimp burgers

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


Canola oil

2 tbsp(s)


1 stalk(s), large, diced


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

tsp(s), divided (or to taste)


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


  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


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.”