Shrimp Burger Recipe with Avocado Aioli

Shrimp Burger Recipe is quick, easy and delicious! Spice it up with Avocado-Jalapeño Aioli for a Great Burger Recipe that thinks outside the bun!

It's Burger Time! This amazing Shrimp Burger Recipe is part of the fan-tastic, month-long Burger Month Celebration hosted by my blogging buddy Kita Roberts—the creative force behind Girl Carnivore.  (Opinions are always my own).

Come join the fun! The giveaway is over but, the burgers are still here. Find links at the bottom of this post and share your idea in the of the most EPIC Burger! (optional)

Blue Ribbon Shrimp Burger

Burgers are hands down my favorite summertime grill recipe—beef burgers, bacon burgers, even shrimp burgers find their way to my backyard barbecue bash. 

This year, my Shrimp Burger Recipe was added to the collection of Epic Burgers in Burger Month 2020, you are going to LOVE it!

This shrimp burger is truly a delicious and flavorful burger with just the right texture. The shrimp taste shines even with roasted poblano peppers and a bright, tangy Avocado Jalapeño Aioli competing for the attention of your taste buds.

Secrets to Making a Shrimp Burger Recipe-

The number one tip to making this Shrimp Burger Recipe is (drum roll please)...

• MAYONNAISE- I know. I thought the same thing - weird. But. If you spread a little mayo right on the shrimp burgers before you put them on the grill, they will have a beautiful golden crust that you just can't get from plain old oil. We learned this new trick from a friend of Donna's who has perfected the art of cooking fish on the grill so, try a little mayo the next time you throw a fish fillet on the grill and you will be a believer.
• Texture- To get a burger that holds together, but has that plump shrimp texture, place the tilapia and half of the shrimp in a food processor with the rest of the ingredients. Pulse until smooth. Coarsely chop the remaining half of the shrimp into small pieces and stir into the pureed mixture.
• Chill for 15 minutes then, form the shrimp mixture into patties and chill again.
• Creamy Sauce - be sure to add a creamy sauce. Shrimp don't have a lot of fat on their own so it needs a good sauce. I like this Jalapeño Aioli included in the recipe. It is nice and creamy with just enough kick. Don't be shy of the jalapeños, the aioli will be on a pretty big burger. Smash Burger Sauce make a great addition to this shrimp burger, as well.

Ingredients for This Shrimp Burger Recipe

Here is a list of the special ingredients needed for this recipe-

First, is the shrimp. Choose raw shrimp that has been peeled and deveined. You don't have to do it yourself, you can purchase it that way. Any size shrimp will do because it will be chopped up for the burger patty.

Tilapia or another flakey, white fish. The fish gets chopped with the shrimp in the food processor to add a softer texture to the shrimp mixture. Choose a fish that does not have a strong flavor. I like tilapia because it is less expensive and takes on the flavor of the shrimp. Strong flavors of salmon or tuna are not good for this recipe.

Eggs. Yes, eggs are used to bind the ground or chopped shrimp and tilapia and hold it together in a patty. TIP FOR EGGS- the recipe calls for 1 egg BUT I use two egg whites instead. I find that the yolks give the shrimp burgers an "egg-y" flavor and the whites are much more neutral in flavor.

Poblano Chiles- poblanos are the larger, darker green chiles. They are more mild than the lighter green, thinner Anaheim or New Mexico chiles.

Avocados- Haas avocados are best, if they are available. They are the darker skinned avocados with a bumpy skin and have a nuttier flavor. The frozen avocado halves that you can by at Costco or other supermarkets are a great choice, as well.

Garnishes- garnish your burger with light and crispy "fixin's" like apple or peeled cucumber along with your lettuce and tomato.

The Burger Month 2020 Giveaway

 The big Burger Month Giveaway for 2020 is over now but, you can still check out our sponsors and visit some of the other burger entries.

A big, big thank you to our  #BurgerMonth Sponsors:

Cabot, Anvil & Hammer,

New York Beef Council,

Red Duck Foods, and

Spoonabilities

for providing prizes for this epic event!

Here are the amazing prizes provided by our sponsors.

Anvil & Hammer Knife: Damascus Chef Knife - Kitchen Knife - 67 Layer 8" VG-10 Super Steel Hammer Finish Blade - Full Tang Rosewood Handle - Presented in Gift Box - Sheath Inc

Cabot Cheese: Cheese Gift Box Valued at $75

New York Beef Council: Lego Creator Monster Burger Truck Kit and Beef Swag 

Red Duck: 1 Bottle of Gourmet Ketchup

Spoonabilities: Grilling Gift Basket including: Eleia Greek Olive Oil & Vinegar Gift Set, Mr. & Mrs. Greek Mandarin Marmalade, Roasted Red Pepper and Tomato Dip, Salt Odyssey Journey of Salts | Herbal Salt Mixes, The Magnificent Five Greek Olives Varieties, Vegan Fig Salami with Orange Zest, & Greek Pine Honey.

Be sure to check out the other fabulous recipes for California Avocados -  “Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.” 

I hope you LOVE this Shrimp Burger Recipe, we do!

This Shrimp Burger Recipe has been a favorite since June 2012 post. Updated in 2025.

BAJA SHRIMP BURGER with Avocado-Jalapeño Aoli

5 from 4 votes

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Ingredients

  

• 2 pounds raw shrimp peeled and deveined
• 8 ounces tilapia cut in ¼ inch dice
• 1 large egg
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• 2 teaspoons cayenne pepper sauce divided
• 2 large ripe Haas avocados
• ½ cup mayonnaise divided
• 1 tablespoon lime juice
• 1 large jalapeno pepper seeds and stem removed
• 2 garlic cloves
• 1 teaspoon salt
• 2 poblano peppers
• 2 large ripe tomatoes cut into ¼ inch slices
• 1 Granny Smith apple cored and quartered
• 6 kaiser rolls or other soft rolls
• 2 tablespoons butter melted

Instructions

 

• Pulse the shrimp, egg, soy sauce, garlic powder and cayenne pepper sauce in a food processor just until everything is in small bits. Stir in tilapia. Form into 6 patties, ⅔ cup each, about ½ inch thick. Chill for 30 minutes.
• Char the poblano peppers on all sides on 450 degrees grill until blackened. Place in a zip top bag and let sit for 20 minutes. Remove peppers and then wipe vigorously with a paper towel, until all charred skin is removed. Slice into 2 inch wide strips.
• Blend in blender 2 avocados, ¼ cup mayonnaise, lime juice, jalapeno, garlic cloves, 1 teaspoon salt and cayenne pepper sauce. Chill for at least 20 minutes.
• Cut apple into very thin matchstick pieces.
• Heat a grill on one side to 450 degrees. Spread 1 teaspoon of mayonnaise on one side of each of the shrimp patties. Cook patties on grill over indirect heat, mayonnaise side down, for about 3 minutes, until golden brown on bottom side. Spread one teaspoon of mayonnaise on uncooked side. Flip patties over, and cook for another 2 to 3 minutes, until golden brown on both sides. Remove from heat.
• Brush buns with melted butter and place buttered side down on grill for a minute or two, until lightly toasted.
• Assemble burgers as follows: 1 tablespoon avocado mixture on bottom bun, poblano strips to fit bun, shrimp patty, a little of the apple pieces, slices of tomato to fit bun, 1 tablespoon of avocado mixture on top bun, placed down on top.