Cajun Shrimp Burgers With Remoulade

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 50 minutes, including 15 minutes chilling

Quick Ingredients

Shrimp patties: 1 pound raw peeled and deveined shrimp, 3/4 cup panko breadcrumbs, 1 large egg, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 1/4 cup finely diced red bell pepper, 2 green onions, 2 tablespoons chopped parsley, 2 garlic cloves, 2 teaspoons Cajun seasoning, 1 teaspoon lemon zest, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons neutral oil
Remoulade: 1/2 cup mayonnaise, 1 tablespoon Creole mustard, 1 tablespoon ketchup, 1 tablespoon dill pickle relish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon minced capers, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon Cajun seasoning
For serving: 4 brioche burger buns, 1 tablespoon unsalted butter for toasting, 4 butter lettuce leaves, 1 large tomato sliced, 12 dill pickle chips

Do This

1. Stir together the remoulade ingredients and chill while you make the burgers.
2. Pulse half the shrimp in a food processor until pasty; chop the remaining shrimp into small pieces.
3. Mix shrimp with panko, egg, mayonnaise, mustard, vegetables, herbs, garlic, Cajun seasoning, lemon zest, hot sauce, salt, and pepper.
4. Shape into 4 patties, about 3/4 inch thick, and refrigerate for 15 minutes.
5. Toast buttered buns in a dry skillet over medium heat for 1 to 2 minutes per side.
6. Pan-fry patties in 2 tablespoons oil over medium heat until golden and 145°F inside, about 3 to 4 minutes per side.
7. Build burgers with remoulade, lettuce, tomato, shrimp patties, pickles, and extra remoulade.

Why You’ll Love This Recipe

Coastal comfort with Cajun kick: Sweet shrimp, warm spices, tangy remoulade, and crunchy pickles make every bite bright and bold.
No grill required: These shrimp cakes cook quickly in a skillet, making them easy for weeknights or relaxed weekend lunches.
Tender, not rubbery: Chopping some shrimp and pulsing some into a binder gives the patties the perfect juicy texture.
Restaurant-style at home: Toasted brioche buns, crisp lettuce, ripe tomato, and creamy remoulade make this feel like a seaside burger shack favorite.

Grocery List

Produce: Red bell pepper, green onions, fresh parsley, garlic, lemon, butter lettuce, large tomato
Seafood: 1 pound raw peeled and deveined shrimp, 16/20 to 31/40 count
Bakery: 4 brioche burger buns
Dairy & Refrigerated: 1 large egg, mayonnaise, unsalted butter
Pantry: Panko breadcrumbs, Dijon mustard, Creole mustard, ketchup, dill pickle relish, dill pickle chips, Worcestershire sauce, hot sauce, capers, Cajun seasoning, smoked paprika, garlic powder, kosher salt, black pepper, neutral cooking oil

Full Ingredients

For the Cajun Shrimp Patties

1 pound raw shrimp, peeled, deveined, tails removed, and patted very dry
3/4 cup panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 cup finely diced red bell pepper
2 green onions, thinly sliced
2 tablespoons finely chopped fresh parsley
2 garlic cloves, finely grated or minced
2 teaspoons Cajun seasoning
1 teaspoon finely grated lemon zest
1 teaspoon Louisiana-style hot sauce
1/2 teaspoon kosher salt, plus more only if your Cajun seasoning is salt-free
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper, optional, for extra heat
2 tablespoons neutral oil, such as canola, avocado, or vegetable oil, for cooking

For the Remoulade

1/2 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon ketchup
1 tablespoon dill pickle relish
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana-style hot sauce, or more to taste
1 teaspoon capers, drained and finely minced
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon Cajun seasoning
1 tablespoon finely chopped parsley or green onion, optional

For the Burgers

4 brioche burger buns, split
1 tablespoon unsalted butter, softened, for toasting the buns
4 large butter lettuce leaves, washed and dried
1 large ripe tomato, sliced into 4 thick slices
12 dill pickle chips
Extra hot sauce, optional, for serving
Lemon wedges, optional, for serving

Cajun Shrimp Burgers With Remoulade – Closeup

Step-by-Step Instructions

Step 1: Make the remoulade

In a small bowl, stir together 1/2 cup mayonnaise, 1 tablespoon Creole mustard, 1 tablespoon ketchup, 1 tablespoon dill pickle relish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon minced capers, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/2 teaspoon Cajun seasoning. Add 1 tablespoon chopped parsley or green onion if you like a fresher finish.

Taste and adjust with a few extra drops of hot sauce or lemon juice if desired. Cover and refrigerate at 40°F or below while you prepare the shrimp patties. This short rest helps the flavors blend and gives the sauce that classic tangy, creamy remoulade character.

Step 2: Prepare the shrimp for the best patty texture

Pat the shrimp very dry with paper towels. This is important because excess moisture can make the patties loose. Place half of the shrimp, about 8 ounces, in a food processor and pulse 6 to 8 times, just until it forms a coarse paste. Do not puree it completely smooth.

Chop the remaining 8 ounces of shrimp by hand into 1/3-inch pieces. The shrimp paste acts as the binder, while the chopped shrimp pieces give the burger a juicy, chunky, shrimp-cake texture.

Step 3: Mix the Cajun shrimp patty mixture

In a large bowl, combine the shrimp paste and chopped shrimp with 3/4 cup panko breadcrumbs, 1 beaten egg, 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, 1/4 cup diced red bell pepper, 2 sliced green onions, 2 tablespoons chopped parsley, 2 minced garlic cloves, 2 teaspoons Cajun seasoning, 1 teaspoon lemon zest, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne if using.

Mix gently with a fork or flexible spatula until everything is evenly combined. The mixture should be moist and slightly sticky, but firm enough to shape. If it feels very wet, add 1 to 2 tablespoons more panko. If it feels dry, add 1 teaspoon mayonnaise.

Step 4: Shape and chill the patties

Divide the shrimp mixture into 4 equal portions, about 5 ounces each. Shape each portion into a patty about 3/4 inch thick and slightly wider than your buns, since the patties will shrink a little as they cook.

Place the patties on a parchment-lined plate or baking sheet. Refrigerate uncovered for 15 minutes. Chilling helps the panko hydrate and makes the patties easier to move into the skillet without breaking.

Step 5: Toast the buns and set up the toppings

While the patties chill, spread the cut sides of the 4 brioche buns with 1 tablespoon softened butter. Heat a large skillet over medium heat, about 350°F surface temperature if using an infrared thermometer. Toast the buns cut-side down for 1 to 2 minutes, until golden at the edges. Transfer to plates or a board.

Arrange the lettuce leaves, tomato slices, and pickle chips nearby. Having everything ready before the shrimp patties cook is helpful because the patties are best served hot and crisp.

Step 6: Cook the shrimp patties

Wipe out the skillet if needed, then add 2 tablespoons neutral oil. Heat over medium heat until the oil shimmers, about 350°F. Carefully add the shrimp patties in a single layer, leaving space between them. Cook for 3 to 4 minutes on the first side, until deeply golden brown and crisp around the edges.

Flip gently with a thin spatula and cook for another 3 to 4 minutes, until the second side is golden and the center of each patty reaches 145°F on an instant-read thermometer. If the patties are browning too quickly, reduce the heat to medium-low for the final 1 to 2 minutes.

Step 7: Assemble the Cajun shrimp burgers

Spread about 1 tablespoon remoulade on each bottom bun. Add a lettuce leaf, then a tomato slice, followed by a hot Cajun shrimp patty. Top each patty with 3 dill pickle chips and another generous spoonful of remoulade.

Close with the top buns and serve immediately with lemon wedges, extra pickles, and hot sauce on the side. The ideal bite is creamy, crisp, juicy, briny, and lightly spicy, with the shrimp patty still warm from the skillet.

Pro Tips

Dry shrimp are easier to bind: Pat the shrimp thoroughly dry before chopping. Wet shrimp can make the mixture too loose and prevent a crisp crust.
Use a two-texture chop: Pulsing half the shrimp and hand-chopping half creates patties that hold together without tasting dense or bready.
Do not overmix: Mix just until combined. Overworking the shrimp can make the patties springy instead of tender.
Check your seasoning label: Cajun seasoning blends vary widely in salt. If yours is very salty, reduce the added kosher salt to 1/4 teaspoon.
Cook to temperature, not just color: Shrimp cooks quickly, but the safest and most reliable endpoint is 145°F in the center of the patty.

Variations

Blackened shrimp burger: Increase the Cajun seasoning to 1 tablespoon, add 1/2 teaspoon dried thyme, and cook the patties in a cast-iron skillet for a darker, spicier crust.
Lighter lettuce-wrap version: Skip the brioche buns and serve the shrimp patties in large butter lettuce cups with tomato, pickles, and remoulade.
Extra-crispy shrimp cake burger: After shaping the patties, lightly press both sides into an additional 1/2 cup panko before chilling and cooking.

Storage & Make-Ahead

Cooked shrimp patties can be stored in an airtight container in the refrigerator at 40°F or below for up to 2 days. Reheat in a 350°F oven or air fryer for 6 to 8 minutes, until warmed through and crisp on the outside. Avoid microwaving if possible, because it can make the shrimp rubbery and soften the crust.

The remoulade can be made up to 3 days ahead and kept refrigerated in an airtight container. The raw shrimp patty mixture can be shaped up to 8 hours ahead; keep the patties covered and refrigerated until ready to cook. For best results, wait to toast the buns and assemble the burgers until just before serving.

Nutrition (per serving)