A hot, crispy platter of coconut shrimp is easily in my top 5 favorite appetizers, so naturally, I jumped at the chance to turn it into a burger. To make this unforgettable app-turned-entrée, ground shrimp are spiked with garlic, ginger, and scallions, then coated with coconut flakes. They’re deep-fried until golden brown, creating a giant, flavor-packed version of the OG. The crispy patties are layered onto a toasted potato bun, topped with cabbage slaw, and smothered in spicy-sweet chili mayo to mimic the flavor of the dip that usually tags along with coconut shrimp.
Since this has the veggies already built in, all you need is a quick starchy side to get a complete meal on the table in less than an hour. I’m a bit potato biased when it comes to burger sides, so I think this would be best with our oven-baked fries or a smattering of smashed potatoes.
Storage:
Store leftover cooked coconut shrimp burgers, unassembled, in an airtight container in the refrigerator for up to 4 days.
Did you try making these? Let us know how it went in the comments!
