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Cajun Shrimp Burgers
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cajun shrimp burger
While visiting my sisters for my niece Cayce’s college graduation from Baylor University we had a great time together. Cayce asked me if we could make something with fish together. After naming a few ideas we came up with Cajun Shrimp Burgers. Everyone here in Texas likes it hot…

It was great having some one-on-one time with Cayce as we made these yummy burgers. We made 5 with 1 pound of shrimp and while we were enjoying them it was mentioned that these would also make a great appetizer.

The cajun mayonnaise made these burgers even more amazing. We all loved this lunch together! Give this recipe a try…


  • 1 – 1 1/2 pounds raw shrimp, peeled and deveined
  • 4 tablespoons olive oil or coconut oil, divided
  • 1 small shallot, finely minced (about 2-3 tablespoons)
  • 1 small clove garlic, finely minced
  • 1/4 cup red or yellow pepper, finely minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon of worcestershire sauce
  • 1 large egg, beaten

Cajun Mayonnaise Ingredients

  • 1 green onion, chopped
  • 3/4 cup of Coconut Cream (place a can in the refrigerator overnight and scoop the top for the cream and save the rest for your smoothie) or Paleo Mayonnaise
  • 1 tablespoon of dijon mustard
  • 1 tablespoons of all natural ketchup
  • 1 teaspoon of worcestershire sauce
  • 1 teaspoon horseradish
  • 1 teaspoon of Paprika
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon of Salt


  1. Add shrimp to your food processor and pulse until mixture is in small pieces. Remove and place in a mixing bowl.
  2. In a small sauté pan, heat 1 tablespoon oil over medium heat. Add shallot, garlic and peppers; cook for about 4 minutes, until softened. Season with salt and pepper. Remove from heat and let cool.
  3. Add the remaining ingredients then cooled pepper mixture to the shrimp bowl and combine well.
  4. Mold to your desired burger size and set on a plate then cover and refrigerate for 30 minutes.
  5. Meanwhile in a small bowl, combine mayonnaise ingredients and set aside.
  6. In a large sauté pan, heat remaining 2 tablespoons oil over medium-high heat. Cook burger for 3-4 minutes per side, until golden brown and cooked through.
  7. Serve burgers with a side of cajun mayonnaise and enjoy!


Cindy’s Note: If you are not strict paleo you can coat the burgers  lightly with plain panko! You can find some that are gluten free.

Cindy Barbieri
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One comment

  1. Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which include some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

    Comment by Joop on June 27, 2014 at 3:34 am


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