Shrimp Burgers with Cilantro and Guacamole

These Shrimp Burgers with Cilantro and Guacamole are a fresh and flavorful alternative to traditional burgers. I combine coarsely chopped shrimp with herbs and spices, then pan-fry them to golden perfection. Topped with a creamy, zesty guacamole, these burgers are light, satisfying, and perfect for summer or anytime I want a seafood twist.

Why You’ll Love This Recipe

I love how easy and flavorful these shrimp burgers are. They’re packed with protein, vibrant herbs, and a nice touch of spice, making them a refreshing change from beef or chicken burgers. The homemade guacamole adds a cool, creamy finish that pairs beautifully with the shrimp. Whether I serve them on toasted buns or crisp lettuce wraps, these burgers never disappoint.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp burgers:

• 1 pound raw shrimp, peeled and deveined
• ½ cup breadcrumbs
• ¼ cup fresh cilantro, chopped
• ¼ cup green onions, chopped
• 1 large egg
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (for cooking)

For the guacamole:

• 2 ripe avocados
• 1 lime, juiced
• ¼ teaspoon salt
• ¼ cup diced tomatoes
• ¼ cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped

Directions

1. I start by pulsing the shrimp in a food processor just until coarsely chopped. I don’t overdo it—I still want some texture.
2. In a large bowl, I mix the chopped shrimp with breadcrumbs, cilantro, green onions, egg, garlic powder, paprika, salt, and black pepper. I stir until everything is well combined.
3. I form the mixture into 4 patties, each about ½ inch thick.
4. I heat olive oil in a large skillet over medium heat, then cook the patties for 3–4 minutes per side, until golden brown and fully cooked through.
5. While the patties are cooking, I mash the avocados in a bowl and mix in the lime juice, salt, tomatoes, red onion, and cilantro to make the guacamole.
6. I serve the shrimp burgers on toasted buns or lettuce wraps, topped with a generous spoonful of guacamole.

Servings and timing

This recipe makes 4 shrimp burgers and takes about 30 minutes from start to finish. It’s quick enough for a weeknight dinner and fancy enough to serve to guests.

Variations

I sometimes add a teaspoon of cumin or chili powder to the shrimp mixture for extra flavor. If I want a different texture, I swap the breadcrumbs for panko. For a twist, I substitute the shrimp with crab meat or even a mix of both. The guacamole can also be customized with jalapeños or a dash of hot sauce for more kick.

storage/reheating

I store leftover cooked patties in an airtight container in the refrigerator for up to 2 days. When I reheat them, I use a skillet over medium heat until warmed through. I don’t recommend microwaving, as it can make the patties rubbery. I make the guacamole fresh for best flavor, but if I store it, I press plastic wrap directly onto the surface to prevent browning.

FAQs

Can I grill the shrimp burgers instead of pan-frying?

Yes, I brush them with oil and cook on a well-oiled grill over medium heat for about 3–4 minutes per side.

Can I make these burgers ahead of time?

I prepare the patties and store them uncooked in the fridge for up to 24 hours. I cook them fresh just before serving.

What can I use instead of breadcrumbs?

I’ve used almond flour or crushed crackers as a substitute with good results.

Are these burgers freezer-friendly?

Yes, I freeze the raw patties between layers of parchment paper. I thaw them in the fridge before cooking.

What sides go well with shrimp burgers?

I like to serve them with sweet potato fries, a fresh cucumber salad, or grilled corn on the cob.

Conclusion

Shrimp Burgers with Cilantro and Guacamole are a fun and flavorful way to enjoy seafood in burger form. I love how the shrimp stays juicy and tender, while the guacamole adds a fresh, creamy layer that pulls everything together. Whether I’m cooking for family or friends, this recipe always makes a splash.

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