I’m super excited to share this easy dinner recipe for Coconut Shrimp Burgers With Sweet Potato Buns today. It’s one Dane and I have been enjoying for quite awhile, but admittedly, I never have time to photograph it, because I’m usually too busy inhaling it. Safe to say we both are huge fans of shrimp burgers!
Coconut Shrimp Burgers With Sweet Potato Buns
If sweet potato buns aren’t something that sounds appealing to you, these would be excellent on a brioche or potato bun. The shrimp burgers are also quite good on a bed of arugula if you want to ditch the “bun” concept altogether! I will say that they take a little bit of prep work, but it’s all worth it for a better-for-you meal that is full of flavor. Today I’m sharing everything you need to recreate shrimp burgers with sweet potato buns at home, step-by-step instructions and a fun little sauce you can pair it with 🙂
Easy Shrimp Burger Recipe
You Will Need:
For The Coconut Shrimp Burgers
1 pound of shrimp, peeled and cleaned
1/2 cup shredded coconut
2 garlic cloves
1 tbsp. mustard (I use Dijon)
2 green onion, chopped
2 tbsp. flour (I used coconut, but feel free to use what you have)
dash salt, pepper, garlic powder
For The Coating
1/2 cup gluten free bread crumbs (you could also use regular bread crumbs or panko)
1/2 cup coconut
For The Sweet Potato Buns
1 large sweet potato, peeled and sliced thin (I used this for precision slices)
*Just a note: Sweet potatoes are white here in Hawaii. This recipe would be equally good with regular potatoes too :)*
1. For the burgers, add all of the ingredients into a Vitamix or high-powered food processor. Use the tamper of your Vitamix to make sure ingredients are well blended.
2. Remove contents from Vitamix/processor and refrigerate mix for 1 hour.
3. While burger mixture is chilling, arrange sweet potato slices on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper + paprika. Bake at 400 for 25 minutes, or until slightly browned and then flip, repeating on the second side. When slightly crispy, remove from oven and set aside.
4. In a separate bowl, mix together coating ingredients.
5. After removing mix from refrigerator, form burgers and dredge in coating.
6. Place a skillet over medium heat and add 2 tbsp. coconut oil.
7. Cook burgers 6-8 minutes on each side, or until cooked through.
8. Serve with avocado slices and enjoy!
But Kait – what’s the special sauce? The first time I made these, Dane and I both flipped our lid, because we liked them so much, but we both agreed they needed a little something extra. I wanted to create a sauce that would compliment the shrimp and coconut flavors and not take away from that, but also added a little zing. For your own sauce, combine 2 tbsp. Whole30 homemade mayo, 1 tbsp. chili garlic and 1 tsp. coconut milk. Blend well and serve on the side.
I know it seems like this recipe has a lot of steps, but I promise you – it’s all 100% worth it. When I know shrimp burgers are on the menu at my house, I start dreaming about them in the morning, even knowing there’s some prep work on the horizon. They are a delicious twist on seafood and the sweet potato “buns” are kind of like having your fries and burger all in one 🙂