If you’re skipping meat for Lent, there’s no reason to skip flavor. These Shrimp Burgers bring bold Louisiana character to the table with fresh chopped shrimp, Boudreaux’s Lil’ Bit Better Creole Seasoning, and a touch of Blue Plate Hot & Spicy Mayo for just the right kick.

Pan-seared until golden and stacked on buttery brioche with crisp lettuce, tomato, and a generous drizzle of Blue Plate Creole Tartar and Creamy Cocktail sauce, this sandwich delivers all the satisfaction of a classic burger — just seafood-forward and completely irresistible.

Simple. Flavor-packed. And perfect for a Friday seafood feast.

 Ingredients

• 1 lb shrimp, cleaned & deveined

• 1 egg

• 1 tbsp Blue Plate Hot & Spicy Mayo

• ½ lemon, juiced

• Boudreaux’s Lil’ Bit Better Creole Seasoning

• 1 tbsp chopped green onions

• 2 brioche rolls

• Butter (for rolls)

• Lettuce

• Tomatoes

• Cheddar cheese (optional)

• Blue Plate Creole Tartar Sauce

• Blue Plate Creamy Cocktail Sauce

Directions

1. Prepare the Shrimp Mixture
   Add shrimp to a food processor and pulse just a few times until roughly chopped — do not over-process. Transfer to a bowl and mix gently with egg, hot & spicy mayo, lemon juice, green onions, and Creole seasoning.
2. Form & Cook the Patties
   Heat a lightly oiled skillet over medium heat. Divide mixture into two portions and form directly in the pan into burger-sized patties.
   Cook 3–4 minutes on the first side until golden. Flip, add a small splash of water, cover, and steam gently until fully cooked through. Add cheese if desired and allow to melt.
3. Toast the Buns
   In a separate pan, butter the brioche buns and toast until golden brown.
4. Assemble
   Layer lettuce and tomato on the toasted buns. Add the shrimp patty and generously drizzle with Creole Tartar and Creamy Cocktail sauce. Serve immediately.