This photo ain’t too pretty, but I needed to share this recipe because it’s one I developed myself, and it was shockingly successful. I didn’t have a name for it, so I started referring to it as a “shrimp burger,” and that got me thinking about what actually constitutes a burger. I rocked a Wiki on that, and 25 minutes later, I had learned more about meat choppers and Upton Sinclair than I really wanted to know. Anyway…
6 uncooked shrimp, peeled and deveined (ideally fresh, but frozen works)
2 tbs. lemon juice
1 tbs. sesame seeds
1/2 c. panko bread crumbs
1 medium egg, slightly beaten
2 tsp. sweet chili sauce
1/4 c. flour for dredging
1/4 c. mayonnaise
1 tbs. ketchup
1 tsp. Worcestershire sauce
1/2 tbs. soy sauce
1/4 tsp. garlic powder
Butterfly each shrimp by slicing about 3/4-inch through, from top to tail, and opening it up flat. Toss with lemon juice and set aside. In a separate small bowl, mix slightly beaten egg with sweet chili sauce. In a flat dish or lined baking pan, toss bread crumbs and sesame seeds. In another dish (sorry, there’s going to be lots of cleanup!), lay out flour. Dredge each shrimp in flour, then egg-sauce mix and firmly press both sides in dry mix. Place coated shrimp in a dish and let rest in the refrigerator for 10 minutes.
Meanwhile, mix sauce ingredients in a small bowl. Adjust ingredients to taste.Spread on both sides of toasted hamburger bun. Heat oil on medium, and fry shrimp in small batches. Add shrimp to bun. This recipe makes one heaping sandwich, or two smaller sandwiches. (I topped with spare green onions I had in some Chinese food leftovers.)
Total time? 20 minutes prep, + 10 minutes fridge resting.
Cost? $5-ish shrimp, $3.29 sesame seeds (obviously using only a nominal amount), $1.50 panko, $1.99 buns, $2.99 sweet chili sauce.
Overall success relative to expectations? 9 out of 10. A quick, tasty weeknight meal. The Asian flavor is great, and you can adjust the proportions to your liking. The only point deduction comes from the immense cleanup that came from such a simple meal, but don’t let that stop you from trying it out.