Quick Recipe Version (TL;DR)
Quick Ingredients
- Shrimp patties: 1 pound raw peeled and deveined shrimp, 1 egg white, 1/3 cup panko, 2 tablespoons cornstarch, 1 scallion, 1 garlic clove, 1 teaspoon grated ginger, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Tempura coating: 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 large egg yolk, 3/4 cup ice-cold club soda, plus 1/4 cup cornstarch for dusting
- For frying: 6 cups neutral oil, heated to 350°F
- Spicy mayo: 1/2 cup mayonnaise, 1 1/2 tablespoons sriracha, 1 teaspoon lime juice, 1/2 teaspoon soy sauce, 1/2 teaspoon toasted sesame oil
- Pickled cucumber: 1 English cucumber, 1/2 cup rice vinegar, 1/4 cup water, 2 tablespoons sugar, 1 teaspoon kosher salt
- Citrus slaw: 2 cups shredded cabbage, 1/2 cup shredded carrot, 2 tablespoons cilantro, 1 tablespoon lime juice, 1 tablespoon orange juice, 1 teaspoon honey, 1/4 teaspoon kosher salt
- To assemble: 4 toasted brioche buns and 2 cups shredded iceberg lettuce
Do This
- 1. Quick-pickle the cucumber in rice vinegar, water, sugar, and salt for 20 minutes.
- 2. Mix the spicy mayo and toss the citrus slaw; refrigerate both while you cook.
- 3. Chop the shrimp, mix with the patty seasonings and binders, form 4 patties, and chill for 15 minutes.
- 4. Heat 2 inches of neutral oil to 350°F in a heavy pot.
- 5. Whisk the tempura batter just before frying, keeping it cold and slightly lumpy.
- 6. Dust patties with cornstarch, dip in batter, and fry 3 to 4 minutes per side until deeply golden and 145°F inside.
- 7. Build each burger with spicy mayo, lettuce, shrimp patty, pickled cucumber, citrus slaw, and the top bun.
Why You’ll Love This Recipe
- Big coastal crunch: Juicy shrimp patties get a light tempura shell that fries up crisp and golden.
- Balanced toppings: Spicy mayo brings heat, pickled cucumber adds tang, and citrus slaw keeps every bite bright.
- Home-cook friendly: The patties are easy to shape, the batter is simple, and the whole burger comes together in under an hour.
- Restaurant-style, no special equipment: A pot, thermometer, mixing bowls, and a knife are all you need.
Grocery List
- Produce: 1 English cucumber, 2 cups shredded green or napa cabbage, 1 large carrot, 1 lime, 1 small orange, fresh cilantro, fresh ginger, 1 garlic clove, 1 scallion, shredded iceberg lettuce
- Seafood: 1 pound raw peeled and deveined shrimp, tails removed
- Bakery: 4 brioche burger buns
- Dairy: 1 large egg plus 1 egg white, if your store stocks eggs in the dairy section; no milk or cheese needed
- Pantry: Mayonnaise, sriracha, soy sauce, toasted sesame oil, rice vinegar, granulated sugar, honey, kosher salt, black pepper, all-purpose flour, cornstarch, baking powder, panko breadcrumbs, ice-cold club soda, neutral frying oil
Full Ingredients
For the Quick-Pickled Cucumber
- 1 English cucumber, very thinly sliced into rounds, about 8 ounces
- 1/2 cup unseasoned rice vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
For the Spicy Mayo
- 1/2 cup mayonnaise
- 1 1/2 tablespoons sriracha, or 1 tablespoon for milder heat
- 1 teaspoon fresh lime juice
- 1/2 teaspoon soy sauce
- 1/2 teaspoon toasted sesame oil
For the Light Citrus Slaw
- 2 cups finely shredded green cabbage, napa cabbage, or a mix
- 1/2 cup shredded carrot
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Shrimp Patties
- 1 pound raw peeled and deveined shrimp, tails removed, patted very dry
- 1 large egg white
- 1/3 cup panko breadcrumbs
- 2 tablespoons cornstarch
- 1 scallion, thinly sliced
- 1 garlic clove, finely grated or minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper, optional
For the Tempura Batter and Frying
- 6 cups neutral oil, such as canola, vegetable, or peanut oil, for frying
- 1/4 cup cornstarch, for dusting the patties
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg yolk, cold
- 3/4 cup ice-cold club soda, plus 1 to 2 tablespoons more if needed
For Assembly
- 4 brioche burger buns, split
- 2 tablespoons mayonnaise or softened butter, for toasting the buns
- 2 cups shredded iceberg lettuce
- Prepared spicy mayo
- Prepared pickled cucumber, drained
- Prepared citrus slaw, lightly drained if juicy
- 4 crispy tempura shrimp patties
Step-by-Step Instructions
Step 1: Make the quick-pickled cucumber
In a medium bowl, whisk together the rice vinegar, water, sugar, and 1 teaspoon kosher salt until the sugar and salt mostly dissolve. Add the thinly sliced cucumber and toss well so every slice is coated. Let the cucumbers pickle at room temperature for at least 20 minutes while you prepare the rest of the recipe. For the best burger texture, drain the cucumbers before assembling so they add tang and crunch without making the bun soggy.
Step 2: Stir together the spicy mayo
In a small bowl, mix the mayonnaise, sriracha, lime juice, soy sauce, and toasted sesame oil until smooth. Taste and adjust if you like: add another teaspoon of sriracha for more heat or a few extra drops of lime juice for brightness. Cover and refrigerate until the burgers are ready to build.
Step 3: Toss the light citrus slaw
In a medium bowl, combine the shredded cabbage, shredded carrot, and cilantro. In a separate small bowl, whisk together the lime juice, orange juice, honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pour the citrus dressing over the vegetables and toss gently. Let the slaw sit for 10 to 15 minutes so it softens just slightly while staying crunchy. If liquid collects in the bottom of the bowl, drain it off before adding the slaw to the burgers.
Step 4: Form the shrimp patties
Pat the shrimp very dry with paper towels. This helps the patties bind and keeps the tempura coating crisp. Finely chop about two-thirds of the shrimp into small pea-size pieces. Chop the remaining one-third more finely until it looks slightly sticky and paste-like; this helps hold the patties together without making them dense. Add all the chopped shrimp to a bowl with the egg white, panko, 2 tablespoons cornstarch, scallion, garlic, ginger, 1/2 teaspoon kosher salt, black pepper, and cayenne if using.
Mix gently but thoroughly until the mixture holds together when pressed. Divide into 4 equal portions, about 4 ounces each, and shape into patties about 3/4 inch thick and slightly wider than your buns. Place them on a parchment-lined plate and refrigerate for 15 minutes. Chilling makes them easier to coat and fry.
Step 5: Heat the oil and toast the buns
Pour the neutral oil into a heavy Dutch oven or deep, sturdy pot to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F on a deep-fry thermometer. While the oil heats, spread the cut sides of the buns with a thin layer of mayonnaise or softened butter. Toast them in a skillet over medium heat for 1 to 2 minutes, cut side down, until lightly golden. Set the buns aside.
Step 6: Mix the tempura batter just before frying
In a medium bowl, whisk together the flour, 1/4 cup cornstarch, baking powder, and 1/2 teaspoon kosher salt. In a separate cup or bowl, lightly beat the cold egg yolk with the ice-cold club soda. Pour the liquid into the dry ingredients and stir with chopsticks, a fork, or a whisk just until combined. The batter should be cold, loose, and a little lumpy. Do not overmix; a few dry-looking streaks are fine and help create a delicate, craggy tempura texture.
Step 7: Coat and fry the shrimp patties
Place 1/4 cup cornstarch on a plate. Working with one patty at a time, dust both sides lightly with cornstarch and shake off the excess. Dip the patty into the tempura batter, letting extra batter drip back into the bowl. Carefully lower the battered patty into the 350°F oil. Fry 2 patties at a time so the oil temperature does not drop too much.
Cook each patty for 3 to 4 minutes per side, turning carefully with tongs or a slotted spatula, until the outside is crisp and deep golden and the center registers 145°F on an instant-read thermometer. Adjust the heat as needed to keep the oil between 340°F and 360°F. Transfer the cooked patties to a wire rack set over a baking sheet and sprinkle lightly with a pinch of salt while hot. Avoid stacking the patties, which can steam and soften the crust.
Step 8: Assemble the burgers
Spread spicy mayo on the bottom and top cut sides of each toasted bun. Add a small handful of shredded iceberg lettuce to the bottom bun, then place one crispy tempura shrimp patty on top. Add a layer of drained pickled cucumber, a generous spoonful of citrus slaw, and the top bun. Serve immediately while the patties are hot and crunchy.
Pro Tips
- Keep the batter cold: Cold batter meeting hot oil is what creates that light, crisp tempura shell. Chill the club soda and egg yolk until the last minute.
- Do not overwork the shrimp mixture: Mix just until it holds together. Overmixing can make the patties springy instead of tender.
- Use a thermometer for the oil: Oil below 340°F can make the coating heavy, while oil above 360°F may brown the outside before the shrimp cooks through.
- Build with barriers: Lettuce on the bottom bun and drained toppings on top help protect the bread from moisture.
- Serve right away: Tempura is at its best within minutes of frying, when the coating is airy and crisp.
Variations
- Extra-spicy coastal burger: Add 1 teaspoon chili crisp to the spicy mayo and a pinch of cayenne to the tempura batter.
- Tropical version: Add 1/2 cup finely diced pineapple or mango to the citrus slaw and reduce the honey to 1/2 teaspoon.
- Mini sliders: Shape the shrimp mixture into 8 small patties and serve on slider buns. Fry for about 2 to 3 minutes per side, checking that the centers reach 145°F.
Storage & Make-Ahead
These burgers are best eaten immediately after frying, but you can prep several components ahead. The pickled cucumber can be made up to 2 days in advance and stored covered in the refrigerator. The spicy mayo can be made up to 4 days ahead. The slaw can be shredded 1 day ahead, but dress it no more than 30 minutes before serving for the best crunch. The shrimp patties can be shaped up to 6 hours ahead and refrigerated, covered, until ready to batter and fry. Store leftover cooked patties in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack in a 375°F oven or air fryer for 8 to 10 minutes, until hot and re-crisped. Do not store fully assembled burgers, as the buns and tempura coating will soften.
Nutrition (per serving)
Calories: 742 kcal | Carbs: 64g | Protein: 33g | Fat: 41g | Saturated Fat: 7g | Fiber: 4g | Sugar: 15g | Sodium: 1390mg | Cholesterol: 212mg
