Pad Thai Shrimp Burgers from Closet Cooking

Succulent shrimp burgers with all of the flavours of pad Thai!

Servings: 4

Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
  • 1 1/2 pounds shrimp, peeled, deveined and coarsely chopped
  • 2 cloves garlic
  • 1 small shallot
  • 2 teaspoons fish sauce
  • 1/2 teaspoon lime zest
  • 2 tablespoons cilantro
  • 3/4 cup coconut milk
  • 2 teaspoons tamarind concentrate (or the juice from 1 lime)
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoons fish sauce (or soy sauce)
  • 1 teaspoon chili sauce (or to taste)
  • 1 tablespoon peanut butter
  • 1 cup bean sprouts
  • 1/4 cup carrot, julienned
  • 2 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 4 buns
  • 1/4 cup peanuts, toasted and chopped
  • 2 tablespoon crispy fried shallots (optional)
  1. Mince 1/3 of the shrimp in a food processor along with the garlic, shallot, fish sauce, lime zest and cilantro.
  2. Mix the minced shrimp into the chopped shrimp, form 4 patties and chill in the fridge for at least 30 minutes.
  3. Oil your grill, heat to medium-high and cook the shrimp until pink, about 3-5 minutes per side.
  4. Heat the coconut milk, tamarind, sugar, fish sauce and peanut butter over medium heat until the sugar and peanut butter melt and the sauce thickens a bit and set aside to cool.
  5. Mix the bean sprouts, carrot, green onion and cilantro and toss in the pad thai sauce.
  6. Place the shrimp patties in buns and top with the bean sprout mixture, chopped peanuts and crispy fried shallots.