High-Protein Shrimp Burgers

These high-protein shrimp burgers are a tropical twist on the classic seafood burger. Juicy shrimp patties topped with grilled pineapple and melted cheese, finished with avocado, black sesame and teriyaki sauce — 35 grams of protein and 450 calories per burger. Ready in 20 minutes from start to finish.

20 min

450 kcal

35g protein

2 burgers

Two high-protein shrimp burgers with melted cheese and side salad on a plate

Shrimp burger close up with sesame bun melted cheese and teriyaki sauce

Shrimp burger cross section showing shrimp patty avocado and melted cheese

Watch the Recipe

Ingredients

Makes 2 burgers

250g cooked shrimp, finely chopped
15g flour (or oat / gluten-free)
1 small egg
Salt, pepper and spices to taste

Toppings on patties: 2 pineapple slices · 40g cheese (20g per patty)

For assembly: 2 buns (80g each) · 50g avocado · lettuce · black sesame · 20g teriyaki sauce

Instructions

Mix finely chopped shrimp with egg, flour, salt, pepper and spices until well combined.
Form the mixture into 2 patties and cook on a pan over medium heat until almost done — about 3-4 minutes per side.
Add a pineapple slice and cheese on top of each patty. Cover the pan and let the cheese melt for 1-2 minutes.
Toast the buns in the same pan or under the broiler until crispy and golden.
Assemble: bun → avocado → black sesame → lettuce → shrimp patty with pineapple and cheese → teriyaki sauce → top bun.

Tips & Notes

Finely chop the shrimp by hand for the best texture — a food processor can turn it into paste too quickly.
If patties are too wet, add an extra teaspoon of flour. If too sticky, wet your hands before shaping.
Refrigerate formed patties for 15 minutes before cooking for easier handling.
For a low-carb version, skip the buns and serve the patty over rice or in a lettuce wrap.

Nutrition Facts

	Per burger	Per 100g
Calories	450 kcal	145 kcal
Protein	35g	14g
Carbs	40g	12g
Fat	18g	6g

Frequently Asked Questions

Yes — thaw frozen shrimp under cold running water, pat dry with paper towels and chop finely. Remove excess moisture before mixing, otherwise the patties may fall apart during cooking.

Make sure the shrimp is finely chopped and well mixed with the egg and flour. Refrigerate the patties for 15 minutes before cooking. Cook on medium heat and only flip once when the bottom is golden and set.

Yes — the burger works great without pineapple. You can replace it with a slice of tomato, pickled jalapeño or simply leave it out. The teriyaki and avocado still carry plenty of flavor.

These shrimp burgers pair well with a simple side salad, baked sweet potato fries or coleslaw. For a lighter option, skip the bun and serve the patty over rice or in a lettuce wrap.