Aloha Teriyaki Shrimp Burgers

This post may contain affiliate links. Read my disclosure policy.

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!

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!
Shrimp Burger

As the weather gets warm, 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 healthy, Hawaiian inspired burger.

Easy Teriyaki Grilled Shrimp Burgers

How To Make Shrimp Burgers

Making the shrimp patties ahead of time and keeping them refrigerated before grilling helps maintain their shape perfectly, 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.

What To Serve With Shrimp Burgers:

I served these on whole wheat potato buns but you can skip the bun and serve it over lettuce for a low-carb option. Corn on the Cobb or a simple homemade slaw would also make a great side.

Aloha Teriyaki Shrimp Burgers

More Shrimp Recipes You May Like:

 

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!
Print
3.67 from 3 votes
Did you make this recipe?

Aloha Teriyaki Shrimp Burgers

292 Cals 31 Protein 38 Carbs 3 Fats
Prep Time: 15 mins
Cook Time: 30 mins
Refrigerating Time: 1 hr
Total Time: 1 hr 45 mins
Yield: 8 servings
COURSE: Dinner
CUISINE: American
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!

Ingredients

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

Instructions

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.

Video

Nutrition

Serving: 1burger, Calories: 292kcal, Carbohydrates: 38g, Protein: 31g, Fat: 3g, Cholesterol: 172mg, Sodium: 723mg, Fiber: 6g, Sugar: 19g
WW Points Plus: 7
Keywords: healthy shrimp burgers, how to make shrimp burgers, shrimp burger, shrimp burger recipe
Shrimp Burgers
Easy Grilled Shrimp Burgers

Leave a Reply

Your email address will not be published.

Rate this Recipe:




84 comments

  1. I made skinny taste meals at least 4x a week and have yet to have one that wasn’t delicious and this one was a complete disappointment. Followed the recipe to a tee and the burger was horrible. Had a funky taste, all you tasted was the shrimp and it wasn’t even a pleasant taste. I would say it was the shrimp was off BUT I used frozen shrimp I had used the day before (you know grocery store brand bought in a 5lb bag) and I know they were fine. The best part about the burger was the pineapple and the teriyaki sauce. The shrimp burger itself completely ruined it. I plan to retry recipe with variation using ground Turkey instead as I did a regular beef version last summer before I was dieting 

  2. Excited to try this but was disappointed that the refrigeration time was not included in the prep time listed. Thought this would be dinner but had to find an alternative as I didn’t have time to wait an hour or more 

  3. These were really delicious! I used a 650g bag of frozen pre cooked small shrimp. My husband cant eat scallions so i subbed a 1/4 tsp onion powder. We dont have a grill so I pan fried them. I ran into an issue here with liquid pooling around the burgers; this may have just been from lack of proper equipment or the use of the pre cooked shrimp may have been a factor, I’m not sure. I used a turkey baster to draw out most of the water so the burgers wouldn’t get mushy. I brushed the teriyaki onto the burgers while frying them and it created a nice glaze. I used a bag of frozen pineapple chunks which I pan fried until they caramelized. Served these in wraps, and added in some grated carrot. They were a big hit, even with my picky husband. definitely a make again recipe.

  4. Do the calories include the bun?

    Thanks

  5. I’ve made literally dozens of your recipes and never had one I didn’t love, but these came out with an odd, rubbery texture, but they tasted good! I am no novice cook and use shrimp at least one a week but do you think I did something wrong (over-cooked or over-processed?) Jut curious what the texture should be.

  6. Can I substitute honey for the brown sugar?

  7. Make this word for word from the recipe, and they were FANTASTIC – like good enough for fancy company fantastic. Highly recommend and didn't change a thing. Thanks Gina.

  8. These look yummy…these are great dinner ideas

  9. Do you keep the tails on ?

  10. Okay, yum, this sounds near perfect! Thank you for sharing. Amybeth Hurst, Portland, ME

  11. Could I use ground ginger in place of the grated ginger for this recipe?

  12. Just made these for dinner tonight and they were amazing! I have been cooking several of the recipes here and have been impressed with ALL of them. Thanks for the healthy perspective!

    • Yes, I'm new to this blog, and so far, am not disappointed with the recipes!

      • I made this tonight and it was awesome! Super flavorful, a bit time consuming—I missed that they needed to be refrigerated, so I stuck them in the freezer for a bit. The time spent was worth it because we’ll get multiple meals out of them.

  13. OMG – so good! I get so nervous making burgers out of other things for fear of them falling apart. Everything about this makes me want this NOW!!

  14. Holy cow, Gina, I love your recipes and honestly, lately I've been cooking them almost exclusively. But this one takes the cake!! I made extra for leftovers and my husband immediately threw the extras on the grill to eat tonight, ha. My only sadness is that peeled shrimp is so expensive, but I'll probably still make this every single week this summer. THANK YOU!

    • Oh, also, for what it's worth to other readers – I skipped the teriyaki recipe. I'm sure it's fantastic but I have some good bottled stuff. Didn't want to turn the stove on in the hot weather.

  15. Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which included some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

    The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

    While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

    After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

  16. do you think this would be good with salmon instead of shrimp?

  17. I made these yesterday … delicious!! Thank you for such a easy and healthy recipe. I am going to use the remaining sauce for salmon tonight.

  18. These burgers were delicious… As turkey burgers! I later used the remaining sauce as a glaze for salmon. Both meals were amazing. Thanks, Gina, for another fantastic recipe! I'm so excited about your cookbook!

  19. It looks amazingly great, I want to taste it.