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These paleo shrimp burgers are a delicious and fun alternative to regular burgers, and are especially tasty on a sweet potato “bun”with lemon caper relish.
Three years ago Ben and I went to Jamaica and fell in love with the island’s food, weather, and laid-back attitude. (You can read about our trip here and here–but be warned that there are some bready photos, though, since that was before I discovered paleo. There are also crocodiles and caves!) One of the dishes I really enjoyed was a conch burger. It’s a seafood burger made with the succulent meat from conchs, which are giant marine snails. They’re hard to come by here in Chattanooga and I wasn’t sure how many of you would be excited about a snail burger, so I made shrimp burgers instead.
I’ve actually been working on this recipe on and off for over a year. First I had to perfect the burgers themselves. While all my attempts were delicious, I made multiple versions last year that completely fell apart when I tried to flip them. I ended up serving Ben and myself what was basically a pile of shrimp hash. It tasted so good that I almost leaned into it and changed the whole concept of the recipe, but in the end I really had my heart set on these being burgers, so I persevered.
I took a few months off because I was tired of defrosting shrimp and removing their tails. It really isn’t that hard, but after a while it can be a pain. Once it didn’t seem daunting anymore I jumped back in, and finally discovered the two keys to making sure these burgers stick together. First, you need to use a food processor to blend the ingredients, and second, the patties need to chill in the fridge for a bit before you cook them (that key tip is from America’s Test Kitchen via The Frugal Girl).