Thai Shrimp Burgers

Thai Shrimp Burgers

16 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
  2. Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
  3. For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
  4. Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.

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Reviews (16)

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I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat grinder to grind all of the shrimp, which made it very painless. I used a bit more cilantro than called for, and added a little light mayonnaise to the slaw rather than oil to make it "creamier". I served it with fresh pita bread from a recipe on this site - so easy. I was worried about the burger falling apart so I added some extra breadcrumbs, but it actually stayed together really well, and the whole concoction just tasted so fresh and wonderful. We re-heated two of them to eat the next day, and it tasted just as good as the day before. I can't wait to make these again!



I have made these 3 times in the last 2 weeks!! I think they are fabulous and so did everyone I served. Mine held together perfectly and have a wonderful "burger" texture~ and a wonderful subtle flavor. I added a bit more jalapeno for more "bite". I also made a thai satay sause to serve with the burgers. I served cous-cous made with canned lite coconut juice and pine nuts as well as the slaw. Pickles, onions,etc. I shall keep this reciped FOREVER. May I suggest also trying Salmon Burgers. FANTASTIC!!

Marie C.

Marie C.

This was very good. Made small patties like you would for falafel and cooked it on my GF type grill. I did not have problems with it falling apart. I used seasoned bread crumbs and added some asian chili garlic sauce. Did not split the pitas but used the pocket. Added a peanut dressing to the slaw and tossed in a few peanuts as well. The shrimp paste is a bit sticky but this was easy to make.

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Amount Per Serving (4 total)

  • Calories
  • 479 cal
  • 24%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 43 g
  • 86%
  • Cholesterol
  • 262 mg
  • 87%
  • Sodium
  • 827 mg
  • 33%

Based on a 2,000 calorie diet



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Shrimp Pad Thai Style


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Sake Shrimp Skewers with Citrus-Sake Dipping Sauce