Shrimp Cilantro Burgers with Smoky Chipotle-Lime Guacamole

Shrimp Cilantro Burgers with Smoky Chipotle Lime GuacamoleI’m going to be in full bragging mode today and tell you that you absolutely, must, without question, make this burger recipe!

The shrimp burger is out of control juicy and oozing with delicious flavors, and the guacamole is is beyond belief, as it’s smoky, spicy, fresh and creamy all at once.  Oh, and the little bits of crunch from the red onion are so good!Shrimp Cilantro Burgers with Smoky Chipotle Lime GuacamoleI’m telling you, this should be your dinner!

Shrimp Cilantro Burgers with Smoky Chipotle-Lime Guacamole
Prep time
Total time
To save about 15 minutes, you can buy the shrimp already peeled and deveined. If you have the time though, it's easy to do your self and you'll save some money. Here's How to Peel and Devein Shrimp.
Serves: Serves 4
For the guacamole
  • 1 medium-sized avocado (should provide about ¾ cup mashed)
  • 2 tablespoons finely diced red onion
  • 1 teaspoon fresh lime juice
  • 1½ teaspoons finely chopped chipotles in adobo sauce
  • ¼ teaspoon sea salt
For the burger
  • 1-pound raw shrimp, peeled and deveined (here's How to Peel and Devein Shrimp)
  • 1 large egg
  • ¼ cup packed cilantro leaves, washed and dried
  • ¾ teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly cracked black pepper
  • olive oil for the pan
  • about 8 thin slices of vine-ripened tomato
  • small handful of baby lettuces
  • 4 of your favorite burger buns, lightly toasted
For the guacamole
  1. In a small mixing bowl, mash the avocado with a fork. Add the onion, chipotles, lime juice, and salt -- stir to blend. Cover with plastic wrap and press it gently directly on top of the guacamole. Set aside.
For the burgers
  1. Add all but about ¾ cup of the shrimp to a food processor fitted with the blade attachment. Turn it on to pulse it just a bit. Then add the egg and cilantro and blend again until it's smooth, about 10 seconds. Add this to a mixing bowl and set aside.
  2. Roughly chop the remaining ¾ cup of shrimp into small pieces. Add them to the smooth portion in the mixing bowl, along with the salt, cumin and pepper. Mix just to blend and set aside.
  3. Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. Once it's very hot, us a ½ cup measure to scoop and shape the shrimp mixture into 4 burgers. They will be sticky, but will easily hold together when you place them in the pan. Sauté them just until they're cooked through, 2 to 3 minutes per side. They should be golden brown.
  4. Now add about 1 tablespoon or so of the guacamole to each half of the toasted buns. Add a burger to each, followed by a couple of tomato slices and a bit of the lettuce. Close the burger and enjoy! (These are best when the burgers are still warm.)
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  1. says

    Hi Valentina, Delicious!!! I love cilantro so this caught my eye. I mixed up homemade bbq sauce made of brown sugar, ketchup, mustard, apple cider vinegar and worchestershire sauce. My maid chopped up garlic and cilantro and accidentally added to the sauce. It came out amazing!!! Yes they are a little crumbly and you have to be careful but so worth the effort! I reserved extra sauce to put on the bun also. Thanks a lot for sharing this recipe. 🙂

  2. says

    I am so excited to make these, Valentina! I can easily see using my spicy ginger-sesame mayo on them, too, along with the guacamole. I will report back! xo – and have a lovely long weekend!

    • valentina says

      Yes, you start with raw shrimp. It cooks in the sauté pan. 🙂 I clarified it in the ingredient list. Thank you!

  3. Tammy says

    Made this tonight with my daughter. We loved it! So easy to make. We love anything with avocado. Even my husband enjoyed it. This is a keeper. Thank you!

    • valentina says

      Hi Tammy, Thank you — you made my day! So happy the family enjoyed this recipe. It’s one of my favorites. 😀

  4. Jessica says

    Can you use already cooked shrimp, or does it absolutely have to be raw shrimp? We have a lot of shrimp right now, but already cooked.

    • valentina says

      For this it really should be raw — hard to get all the flavors in and form them into burgers, if not. Your cooked shrimp would be delicious dipped in the chipotle-lime guacamole, though. 🙂

    • valentina says

      Great question. I haven’t tried freezing the raw mixture, but I think it would work great. I’d shape them, wrap individually in plastic wrap, freeze, and then thaw overnight in the refrigerator. Hope you enjoy!

  5. anne says

    hi. I have made these twice and they are yummy. I have an idea. These would make delicious shrimp cake hors deouvres. How about taking a small cookie scoop of these, put them on cookie sheet sprayed with pam and squash them down. Then try baking in the oven. Serve with asian sweet chili sauce. What do you think? any suggestions?

    • valentina says

      Hi Anne, I think that’s a fantastic idea! If you could swing it in a big sauté pan, they will be crispier than if you bake them. It would also be fun to serve your tiny shrimp “cake” on a wonton chip — it keeps with the Asian vibe you’ll have with your sweet chili sauce, will make it easier to pick up, and the combination of textures will be lovely. Here’s a link to recipe that’ll show you how to make the chips, if you’re interested. Thank you for sharing your idea. LOVE IT!

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