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Shrimp Katsu Burgers

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A delightful recipe for crispy shrimp katsu burgers topped with zesty coleslaw, perfect for gatherings and weeknight dinners.

Ingredients

Scale
  • 1/2 cup chopped onion
  • 1 Tbsp. cornstarch
  • 1 1/4 lb. large shrimp, tails removed, peeled, and deveined, divided
  • Kosher salt
  • 2 cups coleslaw mix
  • 2 Tbsp. mayonnaise (preferably Kewpie)
  • 1 Tbsp. fresh lime juice
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 2 cups vegetable oil
  • 4 brioche buns, split
  • Tonkatsu sauce or ketchup, for drizzling

Instructions

  1. In a food processor, pulse the chopped onion, cornstarch, two-thirds of the shrimp, and 1/4 teaspoon of salt until a thick paste forms (about 30 seconds).
  2. Add the remaining one-third of the shrimp and pulse just until chopped into bite-size pieces and evenly distributed.
  3. Moisten your hands and shape the shrimp mixture into 4 patties, about 1/2-inch thick. Wrap them tightly and refrigerate for at least 30 minutes.
  4. In a medium bowl, mix the coleslaw, mayonnaise, and lime juice together. Season with salt to taste.
  5. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  6. Dredge each patty in flour, dip into the egg, and coat in panko, pressing gently.
  7. Heat vegetable oil in a large pot over medium heat until shimmering. Cook the patties in batches, turning once, until golden brown and cooked through (about 1 to 2 minutes per side).
  8. Transfer the cooked patties to a paper towel-lined plate to drain off excess oil. Assemble the burgers by placing patties on the bottom halves of the brioche buns, topping with tonkatsu sauce and coleslaw, and capping with the top buns.

Notes

These burgers are versatile—try them with whole wheat breadcrumbs or a gluten-free version for different dietary needs.

Nutrition

Find it online: https://dishlulu.com/shrimp-katsu-burgers/