Crispy Fried Shrimp Burger

The Crispy Fried Shrimp Burger That Will Ruin All Other Burgers for You

Some recipes earn a permanent spot in your weekly rotation from the very first bite. This Crispy Fried Shrimp Burger is one of them. Imagine golden, crunch-coated shrimp piled into a pillowy toasted brioche bun, slathered with a bold, tangy remoulade, and topped with cool, creamy slaw. Every bite delivers crunch, heat, brightness, and just the right amount of richness. It is the kind of sandwich that makes people stop mid-conversation.

This recipe sits somewhere beautiful between a classic po'boy-style shrimp burger and an elevated backyard cookout staple. Whether you are chasing that seaside seafood shack feeling or just want a seriously juicy shrimp burger on a Tuesday night, this one delivers every time.

Why This Fried Shrimp Burger Recipe Works

A lot of shrimp burger recipes miss the mark because the coating turns soft too fast, the shrimp shrink into nothing, or the sauce is just plain mayonnaise and a squeeze of lemon. This recipe fixes all of that.

Here is what makes it genuinely great:

• Cornstarch in the flour mixture is the secret weapon. It pulls moisture away from the shrimp and fries up lighter and crispier than flour alone.
• Panko breadcrumbs create that deeply satisfying crunch that holds up even after you pile on the toppings.
• Buttermilk in the egg wash adds a mild tang that tenderizes the shrimp slightly and helps the coating grip.
• The remoulade is far more than just a condiment. Built on a base of mayonnaise with Dijon mustard, hot sauce, lemon juice, and pickle relish, it does the heavy lifting flavorwise and ties every layer of the burger together.
• Quick vinegar slaw cuts through the richness of the fried shrimp and keeps the whole sandwich feeling fresh rather than heavy.

Chef's Tip: Do not skip patting the shrimp completely dry before breading. Wet shrimp steam instead of fry, and that steaming is what makes coatings fall off. Dry shrimp equal crispy shrimp.

The Right Tools Make a Real Difference Here

For shrimp burger recipes with crispy breading, temperature control is everything. A reliable instant-read thermometer keeps your oil at exactly 350 degrees F, which is the sweet spot for golden color without greasy absorption. A wire rack over a baking sheet is equally important because it lets air circulate under the shrimp so they stay crispy instead of steaming in their own heat on a paper towel.

Choosing the Best Shrimp for a Fried Shrimp Burger

For this recipe, large or extra-large shrimp are ideal. Smaller shrimp cook too fast and can get lost in the bun. You want pieces with a satisfying bite to them.

Fresh or frozen both work perfectly here. If using frozen, thaw overnight in the fridge or under cold running water, then dry them aggressively before breading. The size and quality of your shrimp matters more than fresh versus frozen.

One quick note: remove the tails before breading. It sounds obvious, but tail-on shrimp in a burger are an awkward experience that nobody needs.

Building the Perfect Shrimp Burger

Assembly order matters more than people think. Here is the layering that works best for a juicy shrimp burger that does not immediately fall apart:

1. Bottom bun, toasted and remoulade-spread
2. A generous tangle of vinegar slaw
3. A pile of hot, crispy shrimp (5 to 6 per burger is the right amount)
4. Optional: a melted slice of American cheese draped over the shrimp for a fried fish burger with cheese twist
5. More remoulade on the top bun
6. Top bun, pressed down gently

Serve immediately. These are not a hold-and-wait situation. The crunch is the whole point, and it is best within the first two minutes of assembly.

Serving Idea: Pair these with classic shrimp burger with fries for the full seaside experience. A simple oven fry or air-fryer fry keeps things easy without competing for stove space.

Easy Variations to Try

Once you have the base recipe down, it is incredibly easy to riff on:

• Po'boy-style shrimp burgers recipe: Swap the brioche for a split hoagie roll, add shredded iceberg lettuce, sliced tomatoes, and extra hot sauce. Iconic.
• Crispy fried fish burger: Use cod, tilapia, or catfish fillets instead of shrimp. Same breading, same sauce, equally spectacular.
• Spicy shrimp burger: Double the cayenne in the flour and add a swipe of sriracha to the remoulade.
• Lightened-up version: The shrimp can be air-fried at 400 degrees F for 8 to 10 minutes, flipping halfway, for a less indulgent but still very satisfying result.

Ready to make the best fried shrimp burger of your life? Here is everything you need:

Crispy Fried Shrimp Burger

This Crispy Fried Shrimp Burger features golden, crunchy breaded shrimp piled high on a toasted brioche bun with cool slaw and zesty remoulade. It is the ultimate shrimp hamburger recipe for weeknight dinners or weekend cookouts.

Prep:20 mins

Cook:15 mins

Total:35 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 610Protein: 31g

Carbs: 58gFat: 27gSat. Fat: 5gFiber: 3gSugar: 7gSodium: 980mg

Ingredients

Units

USM

Scale

1x2x3x

• 1 1/4 lb large shrimp, peeled, deveined, tails removed
• 1 cup all-purpose flour
• 1/4 cup cornstarch, key to extra crunch
• 2 large eggs, beaten
• 1/2 cup buttermilk
• 1 1/2 cups panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper, adjust to taste
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, freshly cracked
• 3 cups vegetable oil, for frying
• 4 brioche burger buns, split and toasted
• 1/2 cup mayonnaise, for remoulade base
• 1 tbsp Dijon mustard
• 1 tsp hot sauce, such as Tabasco or Crystal
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp pickle relish
• 2 cups coleslaw mix, store-bought or homemade
• 1 tbsp apple cider vinegar, for slaw dressing
• 1 tsp granulated sugar, for slaw dressing
• 4 American cheese slices, optional, for a fried fish burger with cheese variation

Instruction

1

Make the remoulade: In a small bowl, stir together the mayonnaise, Dijon mustard, hot sauce, lemon juice, and pickle relish. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

2

Make the quick slaw: Toss the coleslaw mix with 2 tablespoons of the remoulade, apple cider vinegar, and sugar. Taste and adjust seasoning. Refrigerate until serving.

3

Set up your breading station: Place the flour and cornstarch in a shallow bowl and season with half the salt, garlic powder, onion powder, smoked paprika, cayenne, and black pepper. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, place the panko breadcrumbs and season lightly with the remaining salt.

4

Pat the shrimp completely dry with paper towels. Working in batches, dredge the shrimp in the seasoned flour, shaking off any excess. Dip into the egg-buttermilk mixture, then press firmly into the panko breadcrumbs so every surface is coated. Set coated shrimp on a wire rack.

5

Pour the vegetable oil into a large, deep skillet or Dutch oven and heat over medium-high heat to 350 degrees F (175 degrees C). Use a thermometer for accuracy.

6

Fry the shrimp in batches of 6 to 8, being careful not to crowd the pan. Cook for 2 to 3 minutes, turning once, until deep golden and cooked through. Transfer to a clean wire rack set over a baking sheet. If adding cheese, place a slice over a cluster of shrimp during the last 30 seconds of frying.

7

Toast the brioche buns cut-side down in a dry skillet over medium heat for 1 to 2 minutes until lightly golden.

8

Assemble the burgers: Spread a generous amount of remoulade on both the top and bottom bun. Add a layer of crispy slaw on the bottom bun, pile on the fried shrimp, and cap with the top bun. Serve immediately with shrimp burger with fries on the side.

Equipment

• Large deep skillet or Dutch oven
• Instant-read thermometer
• Wire rack with baking sheet
• 3 shallow bowls for breading station
• Paper towels
• Tongs
• Small mixing bowls

Notes

For the crispiest results, make sure the shrimp are completely dry before breading and do not skip the cornstarch in the flour mixture. Leftover fried shrimp can be stored in the refrigerator for up to 2 days and reheated in an air fryer at 375 degrees F for 4 to 5 minutes. The remoulade keeps well in a sealed jar for up to one week. For a po'boy-style shrimp burger variation, serve in a hoagie roll with shredded lettuce and sliced tomatoes.

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Storing and Reheating

If you somehow end up with leftover fried shrimp, store them separately from the buns and slaw in an airtight container in the refrigerator for up to two days. Reheat in an air fryer at 375 degrees F for 4 to 5 minutes or in a hot oven on a wire rack. Skip the microwave entirely since it turns the breading into something sad and soft.

The remoulade keeps beautifully in a sealed jar for up to a week, making it a fantastic all-purpose sauce for fish tacos, grilled corn, or anything else that needs a little kick. Consider making a double batch while you are at it.