Shrimp ‘Frita’ Burger with Shoestring Potatoes


Shrimp ‘Frita’ Burger with Shoestring Potatoes

Servings 4 Servings


  • Shrimp Fritas:
  • 5 tablespoons unsalted butter, divided
  • 1 pound raw large shrimp, peeled and deveined, cut into ½ -inch pieces, divided
  • 1 large egg
  • ¾ cup panko
  • ¼ cup 2 scallions finely chopped scallions
  • teaspoons kosher salt
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 4 sesame hamburger buns, split and toasted
  • shredded purple cabbage, optional
  • Shoestring Fries:
  • 3-4 inches of canola oil, for deep-frying
  • 2 large Russet potatoes
  • salt and pepper
  • 1-2 tablespoons fresh chopped parsley, for garnish
  • Mustard Sauce:
  • ½ cup mayonnaise
  • 1 tablespoon tablespoon whole-grain mustard
  • 1 teaspoon teaspoon hot sauce
  • ½ tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon Old Bay


  • Shrimp Fritas:
  • Add 3 tablespoons of melted butter, half of shrimp, and egg in bowl of a food processor. Pulse until finely chopped and mixture starts to clump together, about 10-12 times.
  • Transfer mixture to a large bowl. Add panko, scallions, salt, Old Bay, lemon zest, lemon juice, and remaining shrimp and gently combine. Shape mixture into 4 (3 ½ -inch) patties. Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm, about 15 minutes.
  • Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-low. Add shrimp patties, and cook until golden brown and cooked through, 5 to 6 minutes per side.
  • To assemble fritas, spread mayonnaise mixture evenly on cut sides of both buns. Top bottom bun halves evenly with shredded cabbage (if using), shrimp patties, and shoestring potatoes; cover with top bun. Enjoy!
  • Shoestring Fries:
  • Wash and peel potatoes; remove any dark spots. Using a mandoline slicer fitted with the julienne blade, slice potatoes into matchsticks. Place sliced potatoes in a large bowl of ice water and chill 10 minutes
  • Meanwhile, place oil in a large, deep, pan, Dutch oven, or deep fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F.
  • Remove potatoes from water bath and place on paper towels or clean dish cloths to dry completely. The dryer the potatoes, the less excess splattering there will be.
  • Once oil is 350º F., place dried potatoes (working in batches- if necessary) in the oil and stir to separate them. Adjust temperature to keep it as close to 350º F. as possible.
  • Fry 2½ – 3½ minutes or until golden brown. Watch closely and stir often.
  • Transfer cooked potatoes with a slotted spoon to a paper-towel lined plate. Season with salt and black pepper, and garnish with fresh parsley.
  • Mustard Sauce:
  • In a small bowl, stir together mayonnaise, mustard, hot sauce, lemon juice, salt, and Old Bay. Refrigerate until ready to use.