Aloha Teriyaki Shrimp Burgers

If I can’t be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!

It’s June and the weather is getting hot out there, which means most of my dinners are being cooked outside on the grill. Last year I created a shrimp jalapeno patty which I modified slightly to come up with this Hawaiian inspired burger. I found making the burgers ahead of time and keeping them refrigerated before grilling helped them maintain their shape perfectly and I had no issues with them sticking to the grill.

They only take a few minutes to grill on each side and you can grill the pineapples at the same time. This recipes makes 8, but if you want to halve it, you can certainly make enough for 4, although I would probably keep the teriyaki sauce as is and use it for another day.
I served these on whole wheat potato buns but you can skip the bun and serve it over lettuce if you wish to go low-carb.

Aloha Teriyaki Shrimp Burgers
Servings: 8 • Size: 1 burger • Old Points: 5 pts • Points+: 7 pts
Calories: 292 • Fat: 3 g • Carb: 38 g • Fiber: 6 g • Protein: 31 g • Sugar: 19 g
Sodium: 723 mg • Cholesterol: 172 mg


For the pineapple teriyaki sauce:

  • 1/2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup low sodium soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp brown sugar
  • 1/2 teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced

For the shrimp burgers:

  • 2 lbs shrimp, peeled and deveined (weight after peeled)
  • 2 garlic cloves, minced
  • 1/2 cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1/4 cup panko 
  • 1 tsp sriracha sauce (or more if you like it spicy)

For topping:

  • 8 slices fresh pineapple, cored
  • 8 whole wheat 100 calorie buns (I used Martin’s)
  • 8 lettuce leaves


For the teriyaki sauce:  Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

For the shrimp:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine. Using rubber gloves (easier with gloves), form shrimp into 8 patties. Refrigerate at least 1 hour or as long as overnight.

Heat the grill over medium-high heat and brush the grates with oil. Add the shrimp burgers to the heated grill and cook 6 minutes on each side. While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.