Home Healthy Burger Recipes Brazilian Rock Shrimp Burger | Explosive Flavors

Brazilian Rock Shrimp Burger | Explosive Flavors

by Elenor Craig
Brazilian Rock Shrimp Burger With Mango-Avocado Salsa

Brazilian Rock Shrimp Burger. Mary challenged us to do a Burger of the month, and we all took the challenge on and had fun doing it. After making The Perfect Diablo Turkey Burgers With Roasted Peppers, I decided I would like to try something different.

I LOVE shrimp, and while shopping for shrimp, I saw rock shrimp that are on sale….hmmm rock shrimp, what could I do with them? Well, after I got home from the store and was flipping through a local magazine, on the last page was a recipe for Brazilian Rock Shrimp Burgers…..so back to the store, I went and bought the rock shrimp.

They were very tasty, and I was surprised how easy the burgers were to work with and grilled up very nicely. The Brazilian Rock Shrimp Burger recipe did call for brioche bread which they did not have, so I used burger buns. Next time I think I would use a kaiser roll.

Brazilian Rock Shrimp Burger With Mango-Avocado Salsa

Brazilian Rock Shrimp Burger | Explosive Flavors

Elenor CraigElenor Craig
This Brazilian Rock Shrimp Burger recipe is so tasty. The rock shrimps are easy to work with and grilled up very nicely.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Brazilian
Servings 4 people
Calories 1718 kcal


Brazilian Rock Shrimp Burger:

  • 1 piece fresh ginger about ⅓ inch and peeled
  • 2 cloves garlic
  • tablespoons unsweetened coconut milk
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 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


  • 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.


Calories: 1718kcalCarbohydrates: 73gProtein: 102gFat: 117gSaturated Fat: 24gPolyunsaturated Fat: 33gMonounsaturated Fat: 51gTrans Fat: 0.2gCholesterol: 881mgSodium: 8912mgPotassium: 2651mgFiber: 21gSugar: 37gVitamin A: 5006IUVitamin C: 123mgCalcium: 479mgIron: 5mg
Have you tried this recipe?Let us know what you think!

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