Gulf Shrimp & Grits Burger

Yield 4 Burgers
2 ratings

Though its original roots come from low-country South Carolina, Shrimp & Grits is a Southern regional classic anywhere along the Gulf Coast. (The state of Alabama, in particular, embraced the dish with an intense fervor once only reserved for college football.) Our Test Kitchen recipe makes use of the freshest Gulf shrimp in two ways — ground and grilled in burger form, and lightly sautéed as a decadent topping.

Taking cues from the saucy étouffée and “barbecue shrimp” traditions, this non-traditional sandwich sits on a crunchy fried “grit cake” with bold spices (garlic, black pepper), a buttered bun and a world of topping possibilities. Top this savory beauty with your choice of a traditional breakfast meat (bacon, Andouille, patty sausage), and a slab of juicy summer tomato or a fried egg for richness.


  • 1 pound peeled and deveined medium wild-caught Gulf shrimp
  • 3/4 cup panko bread crumbs
  • 2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 tsp rosemary, chopped fine
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup canola oil

Serve With


  1. Put the shrimp in a food processor and pulse until smooth. Combine the ground shrimp in a large bowl with the bread crumbs, lemon zest, salt, garlic, pepper, rosemary and Worcestershire, and mix. Refrigerate for 10 minutes, then form into 4 patties. Refrigerate 10 more minutes.
  2. Heat the oil in a large cast-iron skillet over medium-high heat. Cook the burgers, about 3 minutes per side.