Crispy Shrimp Burger Recipe (Homemade Teochew Shrimp Patties + Video)

What Are Teochew (Xia Zao) Shrimp Burgers?

These shrimp burgers are inspired by traditional Chinese Teochew shrimp balls (xia zao), a beloved dish featuring a delicate shrimp mixture that is formed into balls, rolled in cornstarch, and deep-fried to golden brown perfection.

I've transformed my classic Chinese Teochew recipe into a seriously delicious shrimp burger with an extra-crispy (inspired) coating, thanks to a special Kellogg's Corn Flakes crust!

Teochew are typically just rolled in cornstarch before being deep-fried. Sometimes, they're fried twice to get a naturally crispier crust.

For my shrimp burger coating, I wanted it to be ultra crispy! So, it's inspired by a crispy shrimp patty (shrimp cake) served at my local Ikea in Chengdu (Sichuan, China) when I lived there. I absolutely loved this shrimp cake (and still crave it to this day).

This deep-fried, rectangular shrimp patty (see photos below) was texturally amazing - chewy, crispy, and bouncy. It had what seemed to be battered then coated with a crispy corn flake cereal crust exterior, giving it an excellent "chew". And even though the filling consisted mostly or fillers and minimal actual shrimp (and definitely msg), it was delicious!

All these years later, I still think about this fried shrimp cake. But I always knew there was a better homemade version waiting to be made.

And as many of you know, I'll go to great lengths to recreate or improve upon my favorite ingredients, foods, and dishes, especially when I no longer have access to them (usually because of whatever country I might be living in at any given moment). This easy shrimp burger recipe is a perfectly delicious example of that.

Why This Recipe Works

I used my authentic Teochew shrimp filling (which I assume is what Ikea's shrimp cakes may be based on), flattened them into shrimp burger patties, and coated them with my own crushed corn flake mixture to slightly mimic this shrimp cake - and it met every delicious expectation I had for it!

These Teochew shrimp burgers maintain the authentic flavor profile of traditional shrimp balls, complete with diced water chestnuts for delightful crunch, fresh chives for depth, and a perfectly seasoned shrimp mixture that delivers that signature bouncy texture that makes authentic Teochew recipes so special.

If you love this recipe, you might also enjoy my Chili Oil Firecracker Shrimp Spring Rolls or Har Gow Shrimp Dumplings 虾饺.

Why You'll Love This Recipe

• Perfect texture contrast - Incredibly crispy, chewy-in-a-good-way exterior from the corn flake coating with a tender, juicy interior that has delightful chunks of shrimp and water chestnuts for added texture.
• Restaurant-quality shrimp burger recipe - These homemade shrimp burgers are far superior to store-bought versions (like Trader Joe's shrimp burgers) that often end up rubbery and bland from lack of seasoning and too many non-shrimp fillers being used.
• No deep frying required - Pan-fried with a little oil instead of deep frying, giving you all the crispiness without the mess or leftover oil to deal with.
• Impressive but easy - These shrimp burgers are so easy to make even for quick weeknight dinners, but they're also perfect for special occasions and brunch (because they're so good with eggs!)
• Versatile patties - These shrimp patties can be enjoyed as burgers, sliders, or even on their own as appetizers like shrimp lettuce wraps with the spicy wasabi-mayo or sweet Thai chili sauce for dipping.
• Perfect seafood burger recipe for Lent - Or if you're just trying to eat less red meat.

Shrimp Burger Ingredients

• Shrimp - Choose high-quality, sustainable fresh or frozen shrimp for making the
  shrimp burger patty  (both work great). Good varieties include blue shrimp, tiger shrimp, prawns, or Argentinian Red Shrimp, etc.).
• Lard or pork fatback - This traditional ingredient adds richness, helps make the shrimp burgers juicy, and helps bind the patties. I use non-hydrogenated leaf lard which healthier than regular lard, but use what you can find.
• Water chestnuts - These have a neutral flavor and provide some essential crunch to keep the texture interesting. *see additional substitutions below
• Seasonings - Light soy sauce, white pepper, sugar, salt, and toasted sesame oil create that authentic Teochew flavor profile
• Cornstarch - Helps bind the mixture while keeping it light and allowing the shrimp flavor to be front and center.
• Chives - Add a mild onion flavor and fresh color without overwhelming the sweet shrimp flavor.
• Corn flake coating - The secret to crispy shrimp patties that sets these shrimp burgers apart from others was inspired by a shrimp patty I used to often eat while living in Chengdu which had feather-light coating made with cornflakes.
• Burger fixings - Martin's Potato Buns, a quick homemade wasabi-chili crisp mayo, homemade carrot and cucumber pickles, and crunchy shredded cabbage for building the perfect shrimp burger.

Shrimp Burger Step-by-Step Instructions

Creating these shrimp burgers is so easy! The result is a restaurant-worthy shrimp burger with an irresistible crunch that might even make your regular beef burgers jealous!

Step 1. Make the crunchy coating. Pulse the corn flakes in the bowl of a food processor until they resemble coarse sand. Add them to a mixing bowl or plate and mix them with 4 tablespoons of cornstarch. *Alternatively, crush the cereal with your hands, or add them to a storage bag and use a rolling pin to crush them.

Step 2. Clean and dry the shrimp. Add the deveined shrimp to a medium bowl, sprinkle 2 teaspoons of salt over them, and lightly massage them a few seconds. Fill the bowl with water (which will become dark from the impurities), toss them around a few times, then rinse the shrimp under cold running water until it runs clear. Pat the cleaned shrimp completely dry; set aside.

Step 3. Mince the water chestnuts and chives 

Step 4. Make the shrimp paste. Add ⅔ of the shrimp to the bowl of a food processor. Pulse the shrimp a few times until it becomes a paste.*If you don’t have a food processor, simply use the back of a knife to mash the shrimp, then mince them into a paste. Dice the remaining ⅓ shrimp into small pieces, add them to a large mixing bowl with the shrimp paste.

Step 5. Combine the ingredients. Add all of the ingredients to a large mixing bowl except the lard and water chestnuts. Using a pair of chopsticks, stir the mixture in one single direction (clockwise OR counterclockwise) for about 3 minutes. Add the lard and water chestnuts and continue mixing for about 2 more minutes until well combined.

Step 6. Chill the shrimp burger mixture. Fry a small amount of the shrimp paste mixture to check for seasoning; adjust if needed. Cover the mixture and place it into the fridge for 30 minutes or up to 1 hour to allow the flavors to meld and help make it easier to form the shrimp patties.

Step 7. Coat and fry the shrimp burger. Form the shrimp burgers into patties, coat them with the corn flake mixture being sure to cover all side, and cook them in a preheated cast iron skillet set over medium heat with olive oil. Fry the shrimp burgers for about 2 minutes on both sides or until golden brown.

Step 8. Assemble the shrimp burgers. Toast the buns, add the wasabi chili crisp mayo, and your favorite toppings and enjoy!

Visual Doneness Guide

Knowing exactly when your shrimp burgers are perfectly cooked can be tricky. Here's what to look for:

• Color change: Raw shrimp is translucent with a grayish tone. As it cooks, it turns opaque and takes on a pink/orange hue. The patty should be completely opaque with no translucent areas.
• External appearance: The corn flake coating should be golden brown and crispy, not dark brown or burnt.
• Texture test: When gently pressed with a spatula, the patty should feel firm but with some spring to it. If it feels mushy or too soft, it needs more time.
• Internal temperature: For absolute certainty, use a meat thermometer inserted into the center of the patty. It should read 145°F (63°C).
• Timing guide: At medium heat, about 2 minutes per side is typically perfect. The first side often takes slightly longer than the second to get golden brown. If your patties are thicker than mine, you may need an additional 30 seconds to 1 minute of cooking time.

Substitutions

• Lard substitutes - If lard isn't your thing, you can substitute 2 tablespoons of neutral oil with excellent results.
• Water chestnut alternatives - Bamboo shoots and jicama make excellent substitutes that maintain that essential shrimp burger crunch.
• Chive replacements - Scallions, finely minced leeks (white part only), or white or yellow onion work well if you don't have chives on hand.
• Light soy sauce - Regular soy sauce works fine, just reduce to 2 teaspoons as mentioned in the recipe or adjust to your preferences.
• Bun options - While Martin's Potato Buns are recommended for their superior quality and softness, any good quality burger buns, brioche buns, or King's Hawaiin buns all work great.
• Corn Flakes Cereal alternatives - Substitute Panko breadcrumbs 1:1 to make panko-crusted shrimp burgers, which are also delicious!

Equipment

• Food processor or Chef's Knife - For creating the perfect shrimp paste consistency
• Mixing bowls - For combining ingredients and coating the patties
• Chopsticks - For making the shrimp burger paste
• Heavy-bottomed skillet - Preferably cast iron or stainless steel for even cooking
• Measuring Cups & Spoons or Kitchen scale (optional) - For perfectly sized patties if making sliders or full-sized burgers
• Spatula - For flipping the delicate patties without breaking them

How to Store Shrimp Burgers

Refrigerator: Cooked shrimp patties will keep in an airtight container for up to 3 days. For best results, reheat in a skillet with a little oil to restore that crispy crust.

Freezer: You can freeze the uncooked, shaped patties before coating them in the corn flake mixture. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator before coating and cooking.

Make Ahead: The shrimp mixture can be prepared up to 24 hours in advance and kept covered in the refrigerator until you're ready to form the patties and cook them.

How to Serve Shrimp Burgers

This Asian shrimp burger recipe is incredibly versatile! Here are some delicious serving ideas:

Classic Shrimp Burger: Serve on toasted potato buns with wasabi-chili crisp mayo, shredded cabbage, pickled carrots, and fresh cilantro (or your favorite burger toppings) and a side of homemade twice-fried french fries.

Asian-Inspired Sides: Pair with an Asian chopped salad with sesame dressing, seaweed salad, or crispy sweet potato fries tossed with five-spice powder.

Lighter Option: Skip the bun and serve the shrimp patty over a bed of mixed greens with sliced avocado and a drizzle of the wasabi-mayo.

Party Style: Make mini sliders for an impressive, easy appetizer that guests can pick up and enjoy in a couple of bites.

How to Reheat Shrimp Burgers

These shrimp burgers are actually really easy to reheat and surprisingly super tasty! There are two ways I prefer to do it (and it doesn't involve a microwave which will make them as rubbery as your dog's bouncy ball!).

Preferred method: Heat a skillet (I prefer cast iron) over medium-low heat, add a drizzle of olive oil and the shrimp burgers, and cook, turning about every minute or so until the burgers are heated through and crispy on the outside.

Quick method: Slice through each shrimp burger horizontally so you're left with two round discs. Add the slices (so the interior side is in contact with the pan) to a preheated skillet set over medium to medium-high heat with a little olive oil. Sear the burgers until nicely browned, flip, and continue cooking until warmed through.

Texture Mastery Guide: Perfect Shrimp Burgers Every Time

The texture of shrimp burgers can make or break the experience. Here's how to achieve the perfect balance:

The ⅔ - ⅓ Rule

Process two-thirds of your shrimp into a paste-like consistency. This creates the binding base. Chop the remaining third into small pieces (about ¼ inch) to provide texture and those delicious chunks of shrimp you'll bite into.

The Right Texture

Water chestnuts are added more for texture than flavor - they provide a crucial textural contrast and crunch in an otherwise springy, bouncy shrimp filling. Make sure to dice them finely (about ⅛ inch pieces) so they incorporate well without creating weak spots in your patties.

*If you don't have water chestnuts check out the Substitutions section above for lot of other ingredients you can use instead.

Perfect Binding

The combination of processing some of the shrimp to a paste, adding cornstarch, and the natural proteins released when mixing in one direction creates the perfect bind without needing breadcrumbs or eggs that might dilute the sweet shrimp flavor.

Troubleshooting Common Texture Issues

Shrimp burger filling Too wet: If your mixture seems too wet to form patties, add 1 teaspoon and up to ½ tablespoon of cornstarch. If you follow this recipe, you shouldn't have any issue whatsoever with a filling that's too wet. Be sure to pat your shrimp completely dry (squeezing them even) before processing them which will help ensure your shrimp paste is not too wet.

Shrimp Burger Too firm after cooking: You may have over-processed the shrimp too long in the food processor, or maybe you didn't remove ⅓ of the shrimp to be diced.

It's also possible you may have stirred the shrimp mixture too long. Any of these things can lead to the shrimp burger being rubbery. Err on the side of less mixing than overmixing to prevent rubbery shrimp burgers.

Preventing Shrimp Burger Breakage: Follow recipe instructions carefully to ensure perfect patties every time. The key secret? Always preheat your pan properly—when the cold patty hits a hot surface, it creates an immediate sear that locks everything together. This simple technique guarantees your homemade shrimp patties stay intact for crispy, restaurant-quality shrimp burgers.

Shrimp Burger Variations

• Spicy Cajun Shrimp Burgers - Omit the sesame oil, substitute water chestnuts with finely diced red or green bell pepper, and add 1-2 teaspoons of Cajun seasoning to the shrimp mixture and a pinch of Old Bay seasoning for a Southern twist with some heat. Top them with a remoulade sauce.
• Korean-Style Shrimp Burgers - Mix 2 teaspoons of gochujang into the shrimp mixture and top with kimchi slaw instead of cabbage for a Korean-inspired version.
• Tropical Shrimp Burgers - Add 1 to 2 tablespoons of finely diced just-ripe firm pineapple and one teaspoon of finely minced cilantro to the mixture, and top with mango salsa for a tropical flavor.
• Shrimp Sliders - Make smaller 2-ounce patties for perfect appetizer-sized sliders and use King's Hawaiin bread or Martin's Potato Bun Sliders.
• Low Carb-Option - Skip the bun and serve the shrimp patty on a bed of mixed greens with avocado for a keto-friendly meal. You may also simply omit the corn flake coating and dredge the shrimp patties in the cornstarch to coat both sides or simply don't use any coating (no cornstarch or corn flakes) and pan sear the patties directly in the skillet with olive oil.
• Crispy Oven-Baked Shrimp Burgers - Heat the oven to (375°F/190°C), spray the coated shrimp burgers on both sides with olive oil spray. Place them on an aluminum sheet pan and bake for 5 minutes, flip them over and bake for 5 more minutes, or until golden brown. You can place them under the broiler for a few seconds to get them extra crispy if desired.
• Low-Calorie Shrimp Burger - Omit the cornflake coating and pan-sear shrimp burgers in a lightly oiled skillet on both sides until cooked through (3-4 minutes total). Alternatively, add uncoated shrimp burger patties to a baking sheet lightly brushed with olive oil and cook for about 10 minutes (turning halfway through).

Multi-Method Cooking Instructions

While shallow-frying gives these shrimp burgers their perfect crispy exterior, here are all the different cooking methods so you can choose which one is best for you;

Shallow-Frying Method (my preferred way)

Heat ¼ cup oil in a skillet over medium heat until shimmering. Add the patties and cook for about 2 minutes per side until golden brown and crispy. This method gives the most restaurant-like results with the crispiest exterior without having to deep fry shrimp burgers.

Air Fryer Method Shrimp Burgers

Preheat your air fryer to 375°F. Lightly spray the basket with oil. Place the corn flake-coated patties in the basket without overcrowding (likely 2 at a time depending on your air fryer size). Spray the tops lightly with oil. Cook for 8-10 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145°F.

Oven-Baked Method

Preheat your oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Place the corn flake-coated patties on the rack and spray both sides lightly with oil. Bake for 6 minutes, flip, and bake for another 6-8 minutes until golden brown and fully cooked.

International Shrimp Burger Variations

Shrimp burgers have unique variations around the world, each with distinct flavors and preparation method starting with my Teochew inspired Chinese shrimp burger.

Teochew (Chinese) Style: Our recipe follows this tradition with water chestnuts for crunch and flavorfully seasoned shrimp yet with a focus on preserving the natural shrimp flavor and bouncy texture. Teochew cuisine from southern China is known for letting ingredients' natural flavors shine.

Korean Shrimp Burgers (Saewoo Burgers): Popular in Korea, these often include gochujang (Korean chili paste) in the patty mixture and are typically served with a spicy mayo and kimchi toppings.

Japanese Ebi Katsu Burger: A panko-breaded whole shrimp patty, usually served with tonkatsu sauce and shredded cabbage. These are a mainstay at popular Japanese fast food chains like MOS Burger.

Southern US Shrimp Burgers: Popular along the Carolina coast, these often contain bell peppers and Old Bay seasoning, with a looser texture than Asian versions. They're typically served with tartar sauce or

Meal Prep and Versatility Guide

These shrimp patties are incredibly versatile and perfect for meal prepping. Here's how to make the most of them throughout the week:

Shrimp Burger Bowls

Cook the patties ahead of time and refrigerate. For lunch or dinner, serve over rice or greens with sliced cucumber, avocado, and a drizzle of your favorite salad dressing.

Shrimp Tacos

Crumble a cooked patty into small pieces and warm it up. Serve in soft tortillas with shredded cabbage, pickled red onions, and a squeeze of lime.

Shrimp Salad Topper

Slice a cold shrimp patty and place it on top of a fresh green salad with Asian-Sesame dressing for a protein-packed lunch. The crispy texture adds a delicious contrast to the fresh vegetables.

Leftover Shrimp Burger Makeover

Crumble leftover patties and fold into fried rice with vegetables and a drizzle of soy sauce for a completely new meal the next day.

Or reheat them (as directed above) and eat them with fried eggs instead of bacon or sausage for brunch (SO GOOD)!

Sauce Pairing Guide

The right sauce can elevate your shrimp burger from good to unforgettable. Here are some options:

Classic Wasabi-Chili Crisp Mayo

Mix ¼ cup mayonnaise with 1 teaspoon wasabi paste and 1 tablespoon chili crisp oil. Adjust the wasabi level according to your heat preference. This sauce provides the perfect balance of creaminess and heat that complements the sweet shrimp flavor.

Traditional Chinese Dipping Sauce

Combine 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 1 teaspoon sugar, 1 tablespoon water, 1 teaspoon sesame oil, and a pinch of white pepper. This light, tangy sauce is traditional with Teochew seafood dishes and allows the shrimp flavor to shine.

Quick Avocado Cream

Blend 1 ripe avocado with 2 tablespoons Greek yogurt, 1 tablespoon lime juice, 1 small garlic clove, and salt to taste. This creamy, cooling sauce pairs beautifully with spicier versions of the shrimp burger.