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Crispy Coconut Shrimp Burgers Recipe with Easy Zesty Mayo Sauce

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These crispy coconut shrimp burgers feature a crunchy coconut-panko coating paired with a tangy, zesty mayo sauce, creating a perfect balance of sweet, savory, and spicy flavors. Quick and easy to prepare, they make a delightful twist on a classic seafood sandwich.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (frozen works fine; thaw and pat dry)
  • 1 cup shredded unsweetened coconut (about 90 g)
  • 1/2 cup panko breadcrumbs (about 50 g)
  • 1/3 cup all-purpose flour (about 45 g)
  • 2 large eggs, beaten
  • Salt and black pepper to taste
  • 1/4 cup neutral cooking oil (canola or vegetable oil, about 60 ml)
  • For the zesty mayo sauce:
  • 1/2 cup mayonnaise (about 120 ml)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon hot sauce (adjust to heat preference)
  • A pinch of salt

Instructions

  1. Rinse and pat dry 1 pound of medium shrimp. Chop roughly into bite-sized pieces, about 1/2 inch chunks. Season lightly with salt and pepper.
  2. Set up three shallow dishes: one with 1/3 cup flour, one with 2 beaten eggs, and one with a mixture of 1 cup shredded unsweetened coconut and 1/2 cup panko breadcrumbs.
  3. Combine the chopped shrimp in a bowl and gently press together to form 6-8 small burger patties (about 3 inches wide). If the mixture is too loose, add a tablespoon of flour or panko for binding.
  4. Dredge each patty first in flour, then dip into the beaten eggs, and finally press into the coconut-panko mixture, ensuring each is well coated.
  5. Heat 1/4 cup neutral oil in a large skillet over medium heat until shimmering (about 350°F).
  6. Fry patties for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan. Use tongs to flip carefully.
  7. Transfer cooked burgers to a plate lined with paper towels to drain excess oil.
  8. While burgers cook, whisk together mayonnaise, lime juice, garlic powder, paprika, hot sauce, and a pinch of salt in a small bowl. Adjust seasoning to taste.
  9. Toast burger buns lightly. Spread a generous layer of zesty mayo on each bun.
  10. Assemble burgers by adding the crispy shrimp patty, then topping with shredded lettuce, thinly sliced red onion, and cucumber slices.
  11. Serve immediately while burgers are crispy and mayo is tangy.

Notes

If shrimp mixture feels wet, chill patties for 15 minutes before frying to help hold shape. Maintain oil temperature around 350°F to avoid greasy or burnt coating. Press coconut-panko mixture firmly into patties for best crust. Toast buns lightly to prevent sogginess. Leftovers keep up to 2 days refrigerated; reheat in toaster oven or air fryer to maintain crispness.

Nutrition

Keywords: shrimp burger, coconut shrimp, crispy shrimp, seafood burger, zesty mayo, quick dinner, easy recipe, tropical twist, weeknight meal

Find it online: https://bouncybowl.com/crispy-coconut-shrimp-burgers-recipe-with-easy-zesty-mayo-sauce/