Serves 6
55 min
Shrimp Burgers with Sweet Potato Buns
Recipe GLPR0fa55058f197b7
Gluten-free shrimp patties packed with fresh vegetables, herbs, and bold spices, pan-seared until golden. These keto-friendly burgers are bound together with egg and almond flour for a delicious low-carb main course. Serve on sweet potato buns or paleo buns with crisp greens.
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Ingredients
1 rounded teaspoon Lemon zest
½ cup Almond flour
3 tablespoons Tapioca flour
½ teaspoon Smoked paprika
½ teaspoon Sea salt
¼ teaspoon Freshly ground black pepper
1 Large egg
½ Shallot, minced
½ Red bell pepper, stemmed, seeded, and chopped
1 Celery rib, chopped
¼ cup Fresh basil leaves, loosely packed
1 pound Raw shrimp, peeled, deveined, and tails removed
as needed Ghee, avocado oil, or cooking fat of choice
Directions
In a large bowl, whisk together the lemon zest, almond flour, tapioca flour, smoked paprika, sea salt, black pepper, and egg until well combined. Set the bowl aside.
Place the shallot, red bell pepper, celery, and fresh basil into a food processor. Pulse several times until the vegetables are finely chopped, scraping down the bowl once or twice to ensure no large pieces remain.
Add the raw shrimp to the food processor with the chopped vegetables. Pulse briefly until the shrimp is mostly broken down and well mixed with the vegetables, but some larger pieces of shrimp should still be visible for texture.
Transfer the shrimp and vegetable mixture to the bowl with the flour and egg mixture. Stir everything together until fully combined.
Line a plate or shallow dish with parchment paper. Divide the shrimp mixture into six equal portions and shape each into a patty about ½ inch thick. Place the patties on the parchment-lined plate, cover with plastic wrap, and refrigerate for at least 30 minutes to allow them to firm up and hold their shape during cooking.
When ready to cook, heat a large skillet over medium-high heat. Add enough ghee or your chosen cooking fat to coat the bottom of the pan. Once the fat is hot and shimmering, carefully place as many shrimp burgers as will fit in a single layer without crowding. If needed, use two skillets or cook in batches.
Cook the burgers for 4 to 5 minutes until the bottoms are golden brown and set. Gently flip each burger and cook for another 4 to 5 minutes on the second side until cooked through. The internal temperature should reach 160°F.
Transfer the cooked shrimp burgers to a paper towel-lined plate to drain any excess fat. Serve hot on sweet potato buns or paleo burger buns, topped with mixed greens if desired.
