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Mini Shrimp Burgers with Mint Raita

Mini Shrimp Burgers with Mint Raita
Cooking Time:
Imperial (US)
  • 1 lb raw, wild caught gulf shrimp, any size
  • 1/2 cup diced spring onion or green onions
  • 2 tbsps chopped cilantro
  • 1 jalapeno
  • 1 clove of garlic, finely minced
  • 1 tsp freshly grated ginger
  • 1/2 tsp mild red chile powder
  • 1/2 tsp mild sweet curry powder
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/4 cup plain bread crumbs
  • 1 egg, beaten
  • mild oil or butter, if frying
Peel the raw shrimp and chop into small pieces, no more than 1/2" around.Place in a mixing bowl.
Slice the stem off the jalapeno, then slice lengthwise. Remove the seeds. Mince the jalapeno up as small as you can and taste a tiny piece to determine the spice level. Most jalapenos are fairly mild, but sometimes you can get a really hot one. If it is too hot, use only half of it. Add it to the shrimp in the bowl.
Now add the onion, cilantro, garlic, ginger, and spices. Toss everything to mix well. Sprinkle the bread crumbs over the shrimp. Add the beaten egg and toss again until the mixture starts coming together.
Make the burgers. Take about 1/4 cup of the mixture and gently squezze it together into a ball. Then flatten it to about 3/4" thick. It will be about 2" in diameter. Set aside on a plate as you make them. Depending on the size, you should have about a dozen mini burgers.
If you are grilling:  Drizzle the burgers with a little neutral oil. A gas BBQ with a hibabchi-style grate grill works best or use a vegetable grilling pan over the BBQ grates so that they don't fall through or stick too much. Cook a few minutes on each side. The shrimp should be opaque.
If you are frying: Heat a cast iron pan on the stove. Add butter or neutral oil, or a combination, and when hot, fry the burgers a few at a time. Cook a few minutes on each side.
Serve warm with the Mint Raita.
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