Shrimp Burgers with Slaw

Martha Stewart Living, January
  • Yield Serves 4
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  • For the Yogurt Sauce

    • 1/4 cup nonfat plain Greek yogurt
    • 1/4 cup reduced-fat sour cream
    • 1 teaspoon finely chopped canned chipotle chiles en adobo
    • Juice and finely grated zest from 1 lime
  • For the Slaw

    • 1 cup shredded green cabbage
    • 1/4 avocado, julienned
    • 1 mango, peeled, pitted, and julienned
    • 1/4 teaspoon coarse salt
  • For the Shrimp Burgers

    • 1 pound shrimp, peeled, deveined, and roughly chopped
    • 1 large egg white, lightly beaten
    • 1/3 cup breadcrumbs
    • 4 small (6 inches) pitas


  1. Make the yogurt sauce: Mix yogurt, sour cream, chipotles, and lime juice and zest in a small bowl. (Add more chipotle for a spicier sauce.)

  2. Make the slaw: Mix mango, cabbage, avocado, and salt in a medium bowl. Toss with 1/4 cup yogurt sauce.

  3. Make the shrimp burgers: Preheat oven to 425 degrees. Pulse a third of the shrimp in a food processor until a thick paste forms. Transfer to a bowl. Gently fold in egg white and remaining shrimp and yogurt sauce. Fold in breadcrumbs (mixture will be loose).

  4. Scoop 1/2 cup shrimp mixture onto a baking sheet lined with a nonstick baking mat. Flatten into a 4-inch patty. Repeat. Bake until pink and firm, 8 to 10 minutes. Place 1 patty in each pita, top with slaw, and serve immediately.

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