These are ground rock shrimp patties seasoned with ginger, garlic, coconut milk, and cilantro, grilled and stacked with a fresh avocado-mango salsa. The whole recipe takes 30 minutes of active work, and the patties hold up well in the fridge for several days — which makes them genuinely useful on a busy week. If you like shrimp, this is one of the better things you can do with a pound and a half of it.
The short version of why this works
Two things make or break this burger. First, the food processor step needs to stop before the shrimp turns into a paste — you want small, irregular chunks that bind together but still give you something to chew. Pull the trigger too early and the patty falls apart on the grill; go too long and it turns rubbery. Second, the 30-minute chill is doing real work: the proteins firm up and the patty holds its shape when it hits the grate. Skip it and you’ll be chasing crumbles around the grill. Both steps are fast, and both are non-negotiable.
Shopping notes
- Rock shrimp: They’re smaller and tougher-shelled than regular shrimp, and most stores sell them pre-shelled. If you can’t find them, medium raw shrimp (31–40 count) work fine — just keep them cold before processing so they bind better.
- Coconut milk: The recipe calls for unsweetened coconut milk, not coconut cream and not coconut water. Full-fat canned is fine; so is light. Avoid anything sweetened.
- Mango: A ripe Ataulfo (champagne) mango is less stringy than a Tommy Atkins and easier to dice cleanly for the salsa. Either works, but texture is noticeably better with Ataulfo.
- Bun choice: Standard burger buns are what the recipe uses. A kaiser roll adds more structure if you’re packing these for lunch — the patty is moist and a softer bun can get soggy by midday.
Common problems and fixes
- Patties stick to the grate and tear: Rock shrimp patties have almost no fat compared to beef. Brush the patties with olive oil AND oil the grate just before they go on. Let them cook undisturbed for at least 4 minutes before attempting to flip — they’ll release when they’re ready.
- Patty falls apart during shaping: The mixture is probably too warm. Put the processor bowl in the freezer for 10 minutes before you start, and make sure the shrimp went in cold. Warm shrimp paste won’t bind.
- Salsa turns brown before dinner: The lime juice slows oxidation in the avocado, but not indefinitely. If you’re making these ahead, mix the mango, onion, and cilantro together and store separately. Fold in the diced avocado within an hour of serving. Skip the egg in the mix — it makes the patty mushy — and apply the same logic here: add the most delicate ingredient last.
- Burgers taste flat despite all the aromatics: Coconut milk is mild and can mute the ginger and garlic if you under-season. Taste the raw mixture before chilling (it’s safe to taste before cooking since shrimp is the only protein) and adjust salt. The mixture should taste slightly over-seasoned raw — it mellows on the grill.
- Patties dry out on reheating: These reheat best in a covered skillet over medium-low with a splash of water, not in a microwave. A microwave overcooks the shrimp proteins fast and the patty goes rubbery in under a minute.
Brazilian Rock Shrimp Burger | Explosive Flavors
Ingredients
Brazilian Rock Shrimp Burger:
- 1 piece fresh ginger about ⅓ inch and peeled
- 2 cloves garlic
- 2½ tablespoons unsweetened coconut milk
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- 1½ pounds rock shrimp chilled
- 1 tablespoon fresh cilantro finely chopped
- 2 tablespoons olive oil plus more for brushing
- 4 pieces burger buns
- ¼ cup mayonnaise
- 4 slices ripe tomato
Avocado-Mango Salsa:
- 1 medium avocado diced
- 1 medium mango diced
- ½ medium red onion chopped
- 1 handful cilantro chopped
- 1 tablespoon lime juice
Instructions
- Place the ginger and garlic in a food processor and process until finely chopped. Add the coconut milk, 2 teaspoons of salt, and 1/2 teaspoon of pepper and pulse to combine. Add the shrimp and cilantro and pulse until well chopped, and the mixture is just shy of a puree. Make sure to leave some texture; do not puree.
- To shape the burgers, use wet hands since the patty mixture is sticky. Handle lightly to keep the texture light and juicy. Shape the shrimp into 4 evenly sized burgers about 1-inch thick. Cover and chill for at least 30 minutes to let the flavors develop or as long as several hours.
- When ready to cook, build a medium-high heat fire in a barbecue. Brush the burgers on both sides with olive oil and season generously with salt and pepper. Cook until golden brown and cooked through about 8-10 minutes total. Regulate the heat as needed so the burgers can cook without burning. To grill, oil the grate, and cook the burgers, covered, as above. Be careful not to overcook, or the burgers will be dry.
- While the burgers cook, toast the burger buns on the outer perimeter of the grill rack. Brush the toast with mayonnaise (optional).
- Stir all ingredients together for the Avocado-Mango Salsa and set aside.
- To build the burgers, arrange tomatoes and salsa mix on 4 pieces of toast, and top with the burgers. Cover with the remaining toast and serve immediately with the remaining salsa on the side.
Nutrition
Frequently asked questions
Can I make the patties ahead and freeze them?
Yes — freeze them on a parchment-lined tray until solid, then transfer to a zip bag with parchment between each patty. They keep well for up to 6 weeks. Thaw overnight in the fridge before grilling; don’t cook from frozen or the outside scorches before the center is done.
What internal temperature should these reach?
Cook rock shrimp patties to 145°F (63°C) internal, which is the FDA safe temperature for shellfish. At that point the center will be opaque and firm — pull them off immediately and don’t push further or they dry out fast.
Can I cook these in a skillet instead of on a grill?
A cast iron or stainless skillet over medium-high heat works well. Use the same olive oil brushing step, and don’t move the patties for the first 4 minutes so a crust forms — that crust is what keeps them together when you flip.
How long do cooked patties keep in the fridge?
Cooked shrimp patties keep for up to 3 days in an airtight container. Store the salsa separately and assemble just before eating — the bun goes soggy fast once the salsa is on it.
Can I use frozen shrimp?
Frozen shrimp works fine as long as it’s fully thawed and patted very dry before going into the food processor. Excess water is the main enemy here — wet shrimp produces a loose mixture that won’t hold a patty shape.
The mixture seems too wet to shape — what do I do?
Add a tablespoon of plain breadcrumbs to the mixture and fold it in by hand. It absorbs the extra moisture without changing the flavor. Then chill for the full 30 minutes before trying to shape again.
What to cook next
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- Hawaiian Teriyaki Burger Recipe
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