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Get ready to redefine your burger nights with these incredible Crispy Prawn Burgers! Forget the usual beef or chicken; these shrimp patties are a game-changer. Imagine a perfectly seasoned, juicy prawn patty, encased in a golden, crunchy panko crust, nestled between a soft brioche bun with fresh lettuce, tangy gherkins, and a dollop of your favorite sauce. It’s a symphony of textures and flavors that will have everyone asking for seconds.
This recipe proves that gourmet taste doesn’t require hours in the kitchen. In just 20 minutes of prep and cook time, you can whip up a seafood sensation that’s both satisfying and surprisingly easy. Whether you’re a seasoned chef or a kitchen novice, our step-by-step guide ensures a flawless result every time. For another fantastic crispy side, try our Crispy Air Fryer Broccoli Florets.
Ingredients
- 400g / 14oz fresh OR 500g/1lb frozen raw peeled prawns (shrimp) (Note 1)
- 1 garlic clove, minced
- 1/4 cup green onion, finely sliced
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 egg, lightly whisked with a fork
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil, or any neutral flavoured oil (vegetable, canola etc)
- 4 brioche buns (10-12cm / 4-5″ wide) or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins, finely sliced
- Bang Bang Sauce (recommended!), Tartare Sauce (use this one), Peri-naise, even ketchup!
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Raw peeled prawns (shrimp)
A practical Amazon pick for readers who want straightforward daily performance.
Buy on AmazonStep-by-Step Instructions
Thaw: If using frozen prawns, thaw thoroughly and discard excess water (you lose ~20% in weight in water), then chop into 8mm / 1/3″ pieces.
Blitz: Put half the prawns and garlic in a jug large enough to fit the head of a stick blender. Blitz until it becomes a paste (no need to puree 100% perfectly).
Prawn Patties Mixture: Scrape into a bowl. Mix in the chopped prawns, green onion, salt, and pepper. The mix will be sloppy, but don’t worry – it firms up as it cooks, and the shaping method handles the softness. 🙂
Dredging Station: Put the egg and flour in separate shallow bowls, and the panko on a plate (need squishing space).
Crumb: Using slightly wet hands, roll mixture into 4 balls. Coat the ball in flour, then egg (let the excess drip off), then press down into a patty in the panko. Make it a smidge larger than the size of your bun (it shrinks a wee bit). Flip using a spatula, press down to adhere panko, and make sure to coat the sides. Remove with a spatula onto a plate, repeat with the remaining balls.
Cook: Heat the oil in a large non-stick pan over medium-high heat. Cook patties for 2 minutes on each side until golden, then remove onto a paper towel-lined tray.
Assemble: Assemble burgers as follows – smear base with sauce. Top with prawn patty, cover with gherkins, pile on lettuce. Smear lid with sauce, place on top, EAT! (Homemade fries on the side are the ultimate sidekick, but were out of reach today, so I used frozen)
Crispy Prawn Burgers (Shrimp)
Ingredients
- 400g / 14oz fresh OR 500g/1lb frozen raw peeled prawns (shrimp) (Note 1)
- 1 garlic , minced
- 1/4 cup green onion , finely sliced
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 egg , lightly whisked with a fork
- 1/2 cup plain flour (all-purpose flour)
- 1 1/4 cups panko breadcrumbs
- 1/2 cup olive oil , or any neutral flavoured oil (vegetable, canola etc)
- 4 brioche buns (10-12cm / 4-5″ wide) or other soft white buns, lightly toasted
- 1 1/2 cups shredded iceberg lettuce or cos lettuce (romaine)
- Gherkins , finely sliced
- Bang Bang Sauce (recommended!), Tartare Sauce (use this one), Peri-naise, even ketchup!
Instructions
- Thaw – If using frozen prawns, thaw thoroughly and discard excess water (you lose ~20% in weight in water), then chop into 8mm / 1/3″ pieces.
- Blitz – Put half the prawns and garlic in a jug large enough to fit the head of a stick blender. Blitz until it becomes a paste (no need to puree 100% perfectly).
- Prawn patties mixture – Scrape into a bowl. Mix in the chopped prawns green onion, salt and pepper. The mix will be sloppy, but don’t worry – it firms up as it cooks, and the shaping method handles the softness. 🙂
- Dredging station – Put the egg and flour in separate shallow bowls, and the panko on a plate (need squishing space).
- Crumb – Using slightly wet hands, roll mixture into 4 balls. Coat ball in flour, then egg (let the excess drip off), then press down into a patty in the panko. Make it a smidge larger than the size of your bun (it shrinks a wee bit). Flip using a spatula, press down to adhere panko and make sure to coat the sides. Remove with a spatula onto a plate, repeat with remaining balls.
- Cook – Heat the oil in a large non-stick pan over medium high heat. Cook patties for 2 minutes on each side until golden, then remove onto a paper towel lined tray.
- Assemble burgers as follows – smear base with sauce. Top with prawn patty, cover with gherkins, pile on lettuce. Smear lid with sauce, place on top, EAT! (Homemade fries on the side are the ultimate sidekick but were out of reach today, so I used frozen).
FAQ Section
Can I use cooked prawns for this recipe?
What if my prawn mixture is too wet to form patties?
Can I bake or air-fry these burgers instead of frying?
Conclusion
There you have it – a recipe for the most irresistible Crispy Prawn Burgers that are sure to become a new favorite! With their satisfying crunch, succulent filling, and speedy preparation, these burgers are perfect for any occasion, from a casual lunch to a fun family dinner. Don’t hesitate to experiment with your favorite toppings and sauces to make them truly your own. We hope you enjoy making and devouring these delicious seafood delights!
