Low Country Shrimpburger: A Taste of the South

My summers spent visiting my grandmother in Charleston were a masterclass in Southern cuisine. While she could whip up a mean shrimp and grits, it was the elusive shrimp burger from that little shack on St. Helena Island that always held a special allure. The perfect blend of sweet shrimp, fresh herbs, and crispy edges, all nestled in a soft bun – it was a taste of pure Lowcountry bliss. They guarded that recipe like Fort Sumter, so I’ve been on a quest ever since to recreate that magic in my own kitchen. This recipe is my best shot at bringing that unforgettable flavor to your table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 1 lb fresh shrimp (best if caught that day off the coast of South Carolina)
• 2 tablespoons fresh chives, chopped
• 3 tablespoons celery, finely chopped
• 2 tablespoons Italian parsley, chopped
• 1 1⁄2 teaspoons lemon zest
• 3 tablespoons mayonnaise (In South Carolina we like Duke’s or Hellman’s)
• 1 egg, beaten
• 3 dashes Tabasco sauce
• Salt to taste
• Pepper to taste
• 1 cup cornbread breadcrumbs
• 3 tablespoons oil

Equipment Needed

• Large pot
• Large mixing bowl
• Small mixing bowl
• Skillet or frying pan

Instructions

1. Begin by boiling the fresh shrimp until they turn pink and opaque, usually 2-3 minutes. Don’t overcook them, or they’ll become rubbery!
2. Immediately peel and devein the cooked shrimp. Once cooled slightly, chop the shrimp into small, bite-sized pieces.
3. In a large bowl, combine the chopped shrimp with the fresh chives, finely chopped celery, Italian parsley, and lemon zest.
4. In a separate, smaller bowl, prepare the binder. Mix the mayonnaise with the beaten egg, a pinch of salt, a dash of pepper (to your liking), and the Tabasco sauce.
5. Blend the mayonnaise mixture well until everything is evenly incorporated.
6. Add the cornbread breadcrumbs to the mayonnaise mixture and stir until just combined. Don’t overmix; the breadcrumbs should help bind the burger without making it dense.
7. Pour the mayonnaise mixture into the chopped shrimp and mix gently but thoroughly. Ensure all the shrimp is coated.
8. Shape the mixture into burger-sized patties. Aim for about ½ inch thick, and use a gentle hand to avoid compressing the shrimp too much.
9. Heat the oil in a skillet or frying pan over medium heat. The oil should shimmer but not smoke.
10. Carefully place the shrimp patties into the hot oil.
11. Sauté the shrimpburgers until they are golden brown and cooked through, about 3-5 minutes per side. Be careful not to overcrowd the pan; cook in batches if necessary.
12. Remove the cooked shrimpburgers from the pan and place them on paper towels to drain any excess oil.
13. Serve immediately on your favorite hamburger buns with tartar sauce, lettuce, tomato, or coleslaw.

Expert Tips & Tricks

• Don’t skip the cornbread breadcrumbs! They provide a unique Southern flavor and texture that regular breadcrumbs just can’t match. If you can’t find pre-made cornbread breadcrumbs, you can easily make your own by toasting day-old cornbread and pulsing it in a food processor until it reaches a breadcrumb consistency.
• For an extra layer of flavor, try adding a pinch of Old Bay seasoning to the shrimp mixture.
• To ensure the shrimpburgers hold their shape, chill the patties in the refrigerator for about 30 minutes before cooking.
• If you want a spicier kick, add a pinch of cayenne pepper to the mayonnaise mixture.
• If you’re using frozen shrimp, make sure to thaw them completely and pat them dry before chopping. Excess moisture can make the burgers soggy.

Serving & Storage Suggestions

Serve your Low Country Shrimpburgers immediately while they are hot and crispy. They’re fantastic with a side of coleslaw, French fries, or a simple green salad. A squeeze of fresh lemon juice right before serving adds a bright, zesty touch.

Leftover shrimpburgers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven to maintain their texture. Microwaving is not recommended, as it can make them rubbery.

Shrimpburgers are best enjoyed fresh, but if you must freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 1 month. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	381 kcal	N/A
Calories from Fat	167 g	44%
Total Fat	18.6 g	28%
Saturated Fat	3 g	14%
Cholesterol	228.6 mg	76%
Sodium	468.8 mg	19%
Total Carbohydrate	23.7 g	7%
Dietary Fiber	1.5 g	5%
Sugars	2.6 g	N/A
Protein	28.5 g	57%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Shrimpburger: Add a finely chopped jalapeno pepper to the shrimp mixture for a fiery kick.
• Blackened Shrimpburger: Dredge the patties in a blackened seasoning blend before sautéing.
• Gluten-Free Shrimpburger: Use gluten-free cornbread breadcrumbs or almond flour as a binder. Ensure your buns are also gluten-free.
• Shrimp and Crab Burger: Substitute half of the shrimp with lump crab meat for an even richer flavor.
• Herb Variations: Experiment with different fresh herbs, such as dill, tarragon, or cilantro, to customize the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely and pat them dry before chopping to remove excess moisture.

Q: What kind of cornbread breadcrumbs should I use?
A: You can use store-bought cornbread breadcrumbs or make your own by toasting and processing day-old cornbread.

Q: How can I prevent the shrimpburgers from falling apart?
A: Make sure to bind the mixture well with the mayonnaise and cornbread breadcrumbs. Chilling the patties before cooking can also help them hold their shape.

Q: Can I grill the shrimpburgers instead of sautéing them?
A: Yes, you can grill the shrimpburgers. Be sure to grease the grill grates well and cook them over medium heat to prevent sticking.

Q: What is a good sauce to serve with these shrimpburgers?
A: Tartar sauce is a classic choice, but you can also try remoulade sauce, aioli, or a simple lemon-herb mayonnaise.

Final Thoughts

This Low Country Shrimpburger is more than just a recipe; it’s a taste of Southern hospitality and coastal charm. It’s a dish that brings back memories of sunny afternoons and the simple pleasures of good food shared with loved ones. I encourage you to try this recipe and experience the flavors of the Lowcountry for yourself. Don’t be afraid to experiment with variations and make it your own. And if you ever find yourself on St. Helena Island, be sure to try the original – just don’t ask for the recipe! Pair these delicious burgers with an ice-cold sweet tea or a crisp, dry white wine for the ultimate Southern dining experience. Enjoy!