Hey, What’s Cookin’?
While shrimp on the grill is a summer favorite, at this time of the year shrimp is usually eaten in the form of cold shrimp cocktail at a party. But there’s no reason that shrimp can’t be the basis of a quick, delicious weeknight meal as well–and what could be quicker than a burger? That’s right–we’re talking shrimp burgers for dinner!
We are all aware that shrimp, like most shellfish, is naturally low in fat and calories. But did you know that four ounces of steamed shrimp contains over 100% of the daily value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine? Wow–a nutrition-packed as well as super-tasty protein!
There’s no need spend extra $$$ on fresh shrimp for this recipe when uncooked frozen will do perfectly well. Always purchase wild-caught shrimp if possible; the flavor and nutrition profile is superior to the farmed variety. Watch your grocery store circulars because shrimp is frequently on sale in December, making it a budget-friendly dinner choice for at least one night this month!.
Based on a recipe by Mark Bittman
- 1 large clove garlic, peeled
- 1 large fresh jalapeno, stemmed & seeded (use more if you enjoy heat)
- 1 1-inch piece ginger, peeled and finely chopped or grated using a microplane zester
- 1-1/2 pounds frozen uncooked shrimp; thawed and rinsed, peeled & deveined
- 1/4 cup roughly chopped shallots, scallions, or red onion
- 1/4 cup roughly chopped red or yellow bell pepper
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup cilantro or parsley leaves
- olive or canola oil, only as needed to lightly oil nonstick pan
- lettuce leaves for wrapping around the burger, such as Boston Bibb or iceberg
- thin tomato slices, avocado slices, Sriracha sauce (all optional)
- Combine garlic, chili, ginger and 1/3 of the shrimp in a food processor and purée, stopping machine to scrape down sides of container as necessary. Add remaining shrimp along with shallots, bell pepper, salt, pepper and cilantro, and pulse as many times as necessary to chop shrimp, but not too finely. Shape mixture into 4 patties. Chill for 30 minutes.
- Lightly oil (1 or 2 tsp) a large nonstick pan and heat it to medium-high. Cook the shrimp burgers undisturbed until a golden brown crust appears on bottom; about 5 minutes. Turn and cook an additional 3 to 4 minutes on the other side, adding more oil if needed.
- Serve cooked shrimp burgers wrapped in lettuce leaves of your choice, topped with thin slices of tomato and avocado, and a dash of Sriracha sauce (all optional).
Notes: Roast some asparagus and make a basic cucumber salad to round out your meal! You could also quickly stir-fry a large package of organic baby spinach leaves and serve the patties on top the wilted spinach.