Ingredients
Scale
For the shrimp burgers:
- Zest of one lemon (1 rounded teaspoon)
- ½ cup almond flour
- 3 tablespoons tapioca flour
- ½ teaspoon bittersweet smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- 1/2 shallot
- ½ red bell pepper (stemmed and deseeded)
- 1 rib celery
- ¼ cup lightly packed fresh basil leaves
- 1 pound raw shrimp (peeled and deveined, tails removed)
- Ghee (avocado oil, or fat of choice, for cooking)
For the lemon caper relish:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh basil
- 1 tablespoon drained capers (chopped)
- Sea salt
- Freshly ground black pepper
Instructions
- To make the shrimp burgers, whisk together the first seven ingredients (lemon zest, almond flour, tapioca flour, paprika, salt, pepper, and egg) in a large bowl. Set aside.
- Put the shallot, bell pepper, celery, and basil in the bowl of a food processor and pulse briefly until chopped, pausing to scrape down the sides of the bowl once or twice in between pulses to be sure no large pieces remain. Add the shrimp and pulse briefly again, until most of the shrimp is well combined with the vegetables but a few larger pieces remain.
- Transfer the shrimp and vegetable mixture to the bowl with the other ingredients and stir.
- Line a plate or baking dish with parchment paper. Divide the mixture into six equal patties, put them on the parchment-lined plate, cover, and refrigerate for at least 30 minutes. This gives the shrimp burgers some time to firm up so they won’t fall apart when you cook them.
- When you’re ready to cook, heat a large skillet over medium-high heat. Add the ghee. Once it’s hot, carefully add as many shrimp burgers as will fit in a single layer. (If your pan is not big enough for all of them, use two skillets or cook the burgers in batches.) Cook for 4-5 minutes, until nicely browned on the bottom, then gently flip and cook for another 4-5 minutes on the second side. Transfer the burgers to a plate lined with paper towels.
- To make the lemon caper relish, use a fork to mix all the ingredients in a small bowl.
- Serve the burgers hot with the lemon caper relish on top, on sweet potato buns or paleo burger buns with a small handful of mixed greens if desired.
Notes
These are delicious on sweet potato rounds or paleo burger buns. To make the sweet potato rounds, preheat the oven to 400°F and slice 2 very large sweet potatoes into rounds about ¼ inch thick. Arrange the rounds in a single layer on a parchment-lined baking sheet, brush them with a little olive oil, and season them with salt and pepper. Roast for 20-25 minutes, or until tender when pierced with a fork.