Let’s eat dinner together!

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com

Dinner in the form of shrimp burgers. I’m also thinking grilled corn. And for the past two days I’ve been obsessed with the idea of a grilled corn, avocado and blueberry salad. With butter lettuce, of course. Because it’s BUTTER lettuce people. Don’t say no.

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com

I’m also adding in some really crunchy kettle chips, most likely because it’s 100 degrees and I am currently burnt to a crisp. Cherry red. Pink flamingo. Totally refusing to stand in front of the stove anytime soon.

And white wine… really, really crisp white wine that is ice cold.

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com

This is like my dream meal at the moment, darnit. I would probably pay a hefty, unreasonable amount of money for someone to bring me this burger wrapped in parchment while I sit in an adirondack chair on the beach.

It sounds very fair to me.

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com

So like… I guess I have this little fascination with turning some of my favorite seafood items into burgers. After the tilapia burgers – which were SO good… no, really… so, so good – I was hooked. I figured those burgers would be pretty tasty, but was blown away by how much flavor they packed and how delicious they were enveloped in a toasted whole grain bun and topped with watermelon salsa. I had no idea what I was in for. And the best part is that I actually think I like these shrimp burgers BETTER.

I ate one six days in a row since I was playing single lady and seriously? I couldn’t get enough. And we all know how bored I get. Bored of routine, bored of the same meals, bored of life in general when it doesn’t include sprinkles and glitter and sparkling cocktails. I’m secretly 12 years old.

I threw some toasted coconut in a tossed-together salsa not only to starve off my boredom, but also because coconut shrimp is the best and I wanted to do something that slightly mimicked it. Right? And this is like, sort of that. And incredibly fabulous. And on our dinner party menu! Don’t be late.

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com


Shrimp Burgers with Chipotle Cream & Coconut Peach Salsa

Yield: makes 6 burgers


1 pound raw, peeled and deveined shrimp
2/3 cup seasoned panko breadcrumbs
1 large egg, lightly beaten
2 tablespoons dijon mustard
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoons dried basil
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 cup light sour cream
2 teaspoons chipotle sauce
1/2 lime, juiced
6 whole wheat buns, toasted
1 avocado, sliced for topping

coconut peach salsa
2 ripe peaches, peeled and chopped
3 tablespoons toasted coconut
2 tablespoons finely chopped red onion
2 tablespoons freshly chopped cilantro
1/2 lime, juiced
salt + pepper to taste


Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form tilapia into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

In a bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!

FOr salsa: Stir ingredients together and serves on top of burgers!

[adapted from tilapia burgers/a>]

Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa I howsweeteats.com

One day I topped this with bacon. Also do that.

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77 Responses to “Shrimp Burgers with Chipotle Cream and Coconut Peach Salsa.”

  1. #
    Andrea — July 27, 2012 @ 10:52 am

    I made these shrimp burgers last night and wanted to weep they were so good. I replaced the onion powder with some chopped Vidalia onion. And I used your avocado mash recipe (with the sea salt, pepper and lime) as the topping to the burger. Want to make this 100 times more this week alone. Really this is just my favorite blog in the world. You’re awesome sauce!


  2. #
    Jen @ keepitsimplefoods — July 27, 2012 @ 5:46 pm

    These look super tasty!


  3. #
    Sherri C — July 30, 2012 @ 12:28 pm

    I just need to thank you for posting this amazing meal. My super picky family loved every bite and wanted more! All the flavors are in sync and are perfection, thanks we so enjoyed this!


  4. #
    Charity — July 31, 2012 @ 1:07 pm

    This recipe looks devine. I am a huge seafood fan, shrimp, tilapia, crab, you name it! And a coconut So excited I have all of these ingredients, just waiting to form these burgers. A newly housewife with much time on her hands. To the Author:You seem very funny, and have great taste. Glad I found your website!


    • Charity — July 31st, 2012 @ 1:09 pm

      coconut lover*, seems as if I’m on a food high.


  5. #
    Charity — July 31, 2012 @ 1:08 pm

    DIVINE** :)


  6. #
    Kris — August 2, 2012 @ 2:08 am

    Looks A.M.A.Z.I.N.G! But one question, you fry them in the oven? Not on a pan?


  7. #
    Kristen Hess (The Artful Gourmet) — August 13, 2012 @ 10:54 pm

    Love this recipe Jess! The Coconut Peach Salsa looks amazing. Will definitely make these!!


  8. #
    Joan Nova — August 14, 2012 @ 9:45 am

    Love the recipe, love your style of writing, and your photography! Must tell you pinterest works. I came here because someone pinned this, I clicked on it and I am now your newest subscribed reader.


  9. #
    Shell — August 15, 2012 @ 3:58 pm

    Wow! That chipotle sauce looks absolutely amazing. I’m kind of on a chipotle craze lately. I’ll have to try this with shrimp, and then try it again with crab… :D


  10. #
    Dacia — May 29, 2013 @ 6:40 am

    Would these be just as delicious without the salsa? No one in my family is a fan of peach, plus I just don’t want to make it, lol. Is there something store bought that would work, like mango salsa?



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