An exotic and healthy seafood approach to the classic hamburger burger.

Guest Post By: Chelsea Hale-Delao, Dominican University Nutrition Student

If you love shrimp and burgers, you are about to read the hands-down greatest recipe involving both. This healthy spin fuses the classic hamburger with shrimp, and it’s amazing! Shrimp is low in fat, high in protein, and full of other nutrients good for heart health. No ho-hum ketchup and mustard condiments either. This zesty shrimp burger features healthy toppings like a coconut peach salsa and a light chipotle cream.

The original recipe came from How Sweet It Is by Jessica Merchant. I adapted it so that my version contains half the fat, calories, and carbohydrates. Before preparing this delicious recipe, here are a few things to consider. Using half the ingredients for the peach salsa will suffice, I noticed I had a lot leftover. Substituting chipotle salsa instead of chipotle sauce will work equally well for the chipotle cream. It’s much easier to toast the buns on the skillet when you’re done cooking the shrimp patties. Lastly, I thought it was easier to prepare the salsa and cream before assembling the burgers. It gives both time to rest and a chance to soak up all those wonderful flavors.

What are you waiting for? Get out and try this flavorful meal. It’ll make you wonder why you didn’t switch to shrimp burgers before. Also, be sure to check out more mouthwatering burger recipes like Southwestern Turkey burgers and Mediterranean Burgers.

Zesty Shrimp Burgers

Yields 6 Burgers

Prep Time=30 minutes

Cook Time=20 minutes

Ingredients:

1 pound raw shrimp, peeled and deveined

2/3 cup seasoned panko breadcrumbs

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried basil

1 teaspoon smoked paprika

1 teaspoon onion powder

6 whole wheat buns, toasted

1 avocado, sliced for topping

2 teaspoons olive oil

 

Coconut Peach Salsa:

2 ripe peaches, peeled and chopped

3 tablespoons toasted coconut

2 tablespoons red onion, finely chopped

2 tablespoons fresh cilantro, finely chopped

½ lime, juiced

Salt and pepper to taste

 

Chipotle Cream:

½ cup light sour cream

2 teaspoons chipotle sauce

½ lime, juiced

Salt and pepper to taste

 

Directions:

  1. Add shrimp to food processor and pulse until chopped.
  2. Transfer to bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form shrimp mixture into patties (form tightly with your hands, trying to prevent cracking).
  3. Heat a skillet over medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
  4. For salsa: In medium bowl, stir together peaches, coconut, cilantro, lime juice, and pinch of salt and pepper.
  5. For chipotle cream: In small bowl, stir together sour cream, chipotle sauce, lime juice, and a pinch salt and pepper.
  6. To assemble: Spread chipotle cream on top of burgers, then layer with avocado and peach salsa.

Nutritional Information per Serving (1 burger): 319 calories, 18 grams protein, 37 grams carbohydrates, 11 grams fat, 4 grams saturated fat, 132 milligrams cholesterol, 5 grams dietary fiber, 1,283 milligrams sodium

Note: USDA Super Tracker was used to calculate these values. For the Chipotle Cream, chipotle sauce was not listed, so the value for Siracha chili salsa was used instead.

 

 

 

 

 

 

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About Author

Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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