A delicious shrimp burger that combines the flavors of a shrimp Po'Boy with the texture of a crispy patty.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend shrimp in a food processor along with salt, pepper, garlic, Old Bay seasoning, and cayenne pepper..
Divide the mixture into 100g portions and shape them into patties.
In a bowl, mix rice flour, tapioca flour, potato starch, baking powder, and salt.
Add oil and vodka to the dry ingredients and mix until smooth.
Dip the shrimp patties into the batter, ensuring they are fully coated.
Fry the patties in hot oil until they are crispy and golden brown.
Toast the buns. Spread some remoulade sauce on the top and bottom bun.
Top it with the tomatoes and shrimp patty. Add some iceberg lettuce, and top with the bun lid.
Process the shrimp less to maintain a fuller texture.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before using.
What can I serve with shrimp burgers?
Shrimp burgers pair well with coleslaw, fries, or a fresh salad.
Can I bake the shrimp patties instead of frying?
Yes, you can bake them at 400°F (200°C) until crispy, though they may not be as crispy as frying.
What type of bun should I use?
A soft brioche bun works well, but you can use any type of burger bun you prefer.
Can I make the patties ahead of time?
Yes, you can prepare the patties in advance and store them in the refrigerator for up to 24 hours before cooking.
