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Cajun Shrimp Burger Recipe with Creamy Yogurt Sauce

There’s a certain magic that happens at the intersection of land and sea. I discovered it on a balmy summer evening when the craving for a juicy burger collided with a beautiful pound of fresh shrimp sitting in my fridge. The result was this Cajun Shrimp Burger, a creation that has since become a legend in our household. It’s not your average burger. It’s a symphony of textures and tastes—a tender, flavorful patty with a gentle kick, nestled in a soft bun and slathered with a cool, creamy sauce that tames the spice perfectly. One bite, and you’ll be transported to a lively Louisiana fish fry, right at your own kitchen table.

Why You’ll Love This Cajun Shrimp Burger

A Delightful Break from the Ordinary: Tired of the same old beef? This shrimp burger is a refreshing and impressive alternative that’s guaranteed to become a new favorite.
Surprisingly Simple to Make: Don’t let the gourmet look fool you. With a quick pulse in the food processor and a simple mix, you’re minutes away from restaurant-quality burgers.
Packed with Flavor, Not Heaviness: Enjoy a burger that feels satisfying and indulgent without the heavy, weighed-down feeling you can get from red meat.
The Sauce is a Game-Changer: The tangy, spicy Greek yogurt sauce is the perfect complement, adding a cool, creamy element that makes the entire dish sing.

I’ll never forget serving these to my nephew, a certified picky eater whose diet was mostly beige. He eyed the golden-pink patty with suspicion, but one brave bite later, his eyes widened. “This is actually… good,” he mumbled between mouthfuls, already reaching for another. It was a quiet victory, but a sweet one. That’s the power of this burger—it wins people over.

What Makes It Special

The magic of this recipe lies in the careful balance of its components.

The Shrimp Duo: Using half puréed shrimp and half chopped shrimp creates an incredible texture—it’s cohesive enough to form a perfect patty, yet every bite is bursting with distinct, tender pieces of shrimp.
The Flavor Foundation: A blend of Old Bay seasoning, paprika, and the classic Cajun holy trinity (here, shallot, bell pepper, and garlic) builds layers of aromatic, savory depth.
The Secret Weapon Sauce: This isn’t just any sauce. The Greek yogurt Cajun sauce is a lighter, tangier take on a classic remoulade. Its creaminess and zing cut through the spice beautifully, creating a perfect harmony.

Making It Happen: Your Step-by-Step Guide

Let’s walk through the process together. First, we’ll tackle the patties. Take half of your raw, peeled shrimp and give them a quick pulse in the food processor until they form a sticky, slightly chunky paste. This is your “glue.” For the other half, use a sharp knife to chop them into small, bite-sized pieces. This is what gives our burger its wonderful, tender texture.

Now, bring it all together. In a large mixing bowl, combine the puréed shrimp, the chopped shrimp, panko breadcrumbs, a good squeeze of fresh lemon juice, your minced garlic, shallot, and red bell pepper. Sprinkle in the Old Bay, paprika, fresh parsley, salt, and pepper. Finally, add the beaten egg. Use your hands or a spatula to mix everything gently but thoroughly. You want every ingredient to be well-acquainted.

With clean hands, form the mixture into four equal-sized patties, pressing them together firmly so they hold their shape. Heat a tablespoon of olive oil in a non-stick skillet over medium heat. Once the oil shimmers, carefully place the patties in the pan. Cook them for 3 to 5 minutes on each side. You’re looking for a beautiful golden-brown crust and for the patties to feel firm to the touch, with the shrimp turning a lovely opaque pink. The most important rule here? Do not overcook them! Shrimp cook quickly and become rubbery if left too long.

While the burgers are sizzling away, whisk together the sauce. In a small bowl, combine the Greek yogurt, lemon juice, Dijon, ketchup, Worcestershire sauce, horseradish, and Cajun seasoning. A pinch of salt will bring all the flavors to life. Let this sit in the fridge while you cook; this resting time allows the flavors to meld into something truly special.

You Must Know: Tips for Success

Keep Things Cold: For the easiest patty-forming experience, ensure your shrimp are cold straight from the fridge. This helps the mixture stay firm.
The Panko Principle: Panko breadcrumbs are essential for a light texture. They absorb moisture without making the patties dense.
Don’t Overmix: When combining your burger ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, rubbery texture.
The Skillet Must Be Hot: Make sure your skillet and oil are properly heated before adding the patties. This ensures a beautiful sear that locks in juices and prevents sticking.

Serving It Right

Place your golden-brown shrimp burger on a lightly toasted brioche bun. Top with a crisp leaf of butter lettuce, a slice of juicy tomato, and a few rings of purple onion for a sharp bite. The final, non-negotiable touch is a generous dollop of the cool, creamy Cajun yogurt sauce. For a complete meal, serve with a side of crispy sweet potato fries or a simple, zesty coleslaw. A cold, crisp lager or a glass of citrus-forward Sauvignon Blanc pairs wonderfully.

Make It Different: Customize Your Burger

Spice Level: For a milder burger, use a sweet paprika and reduce the Cajun seasoning. For more heat, add a pinch of cayenne pepper to the patty mixture.
Gluten-Free: Swap the panko for an equal amount of gluten-free breadcrumbs.
Dairy-Free Sauce: The sauce is already yogurt-based, but for a completely dairy-free version, use a plain, unsweetened vegan yogurt alternative.
Herb Swap: No fresh parsley? Cilantro or chives would make a lovely substitute.

Storing and Reheating Your Leftovers

Store any leftover cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, the stovetop is best: warm them gently in a skillet over low heat until heated through. You can also use the microwave, but be careful not to overdo it. These shrimp burgers can also be frozen, either before or after cooking, for up to three months. Thaw in the refrigerator before reheating.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Absolutely! Thaw them completely in the refrigerator first, and then pat them dry very thoroughly with paper towels to remove excess moisture.

My burger mixture feels a bit wet. What should I do?
This can happen. Simply add another tablespoon or two of panko breadcrumbs until the mixture comes together and is easy to handle.

Can I grill these shrimp burgers?
You can, but they are more delicate than beef patties. For best results, cook them on a well-oiled grill pan or use a fish spatula on a clean, well-oiled grill grate over medium heat.

What can I use instead of Old Bay seasoning?
You can make a simple substitute by mixing ¾ teaspoon celery salt, ¼ teaspoon paprika, and a pinch of black pepper, cayenne, and dry mustard.

Is the horseradish in the sauce mandatory?
It adds a fantastic zing, but if you don’t have it or don’t like it, you can simply leave it out. The sauce will still be delicious.