- \n
- Eggs:<\/strong> Eggs keep the shrimp patties from falling apart. Use room-temperature eggs<\/a> so that the yolks mix in evenly.<\/li>\n
- Canned or cooked shrimp:<\/strong> Medium-sized shrimp (31-40 per pound) work best in shrimp patties. If you only have large shrimp, cut them into smaller pieces.<\/li>\n
- Cooked haddock:<\/strong> This mild whitefish tastes like cod but often costs less\u2014and hasn’t been overfished, making it a sustainable seafood choice. Once cooked, haddock flakes easily into pieces small enough that the pan-fried seafood patties won’t fall apart. If you can’t find haddock, any flaky whitefish, like cod, halibut or tilapia, will do.<\/li>\n
- Pancake mix:<\/strong> A generous amount of pancake mix makes the patties dense enough to shape. The best pancake mixes<\/a> contain salt, sugar and baking soda or baking powder, so you don’t need to add more to the patties.<\/li>\n
- Cornmeal:<\/strong> Cornmeal gives shrimp patties texture and helps them stick together. Medium-ground cornmeal has the right amount of structure without being too crunchy, but fine cornmeal also works.<\/li>\n
- Seasonings:<\/strong> Dried parsley, celery salt, ground mustard and paprika lightly season these seafood patties.<\/li>\n
- Bread crumbs:<\/strong> Once you shape the shrimp patties, coat them in bread crumbs for a crisp and golden exterior. Finely ground bread crumbs absorb just a bit of that oil for a dense crust that helps to hold the patties together.<\/li>\n
- Canola oil:<\/strong> This neutral cooking oil<\/a> is best for frying the shrimp patties until golden.<\/li>\n
- Hamburger buns and toppings:<\/strong> To make sandwiches, serve shrimp patties on hamburger buns with your choice of fixings, like lettuce leaves and tomato and onion slices. Sriracha mayonnaise gives shrimp patty sandwiches a spicy creaminess.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Mix the patty ingredients<\/h3>\n
In a large bowl, beat the eggs. Add the canned or cooked shrimp, cooked haddock, pancake mix, cornmeal, dried parsley, celery salt, ground mustard and paprika. Mix the ingredients well.<\/p>\n
Editor’s Tip:<\/em> If you’re starting with raw seafood, clean the shrimp<\/a> and then saute them in a hot oiled skillet for two to three minutes or until they turn pink and opaque, and curl into a C shape. Haddock is often baked or broiled, like in this haddock with lime-cilantro butter<\/a> recipe.<\/p>\n
Step 2: Shape the patties<\/h3>\n
Shape the mixture into eight patties. Coat each shrimp patty with bread crumbs.<\/p>\n
Editor’s Tip:<\/em> Place the bread crumbs into a bowl. The higher sides will prevent the bread crumbs from going everywhere when you press the shrimp patties into them.<\/p>\n
Step 3: Cook the patties<\/h3>\n
In a large cast-iron or heavy skillet, cook the shrimp patties in the oil over medium-high heat until they’re golden brown, about two minutes on each side.<\/p>\n
Editor’s Tip:<\/em> Make sure the oil is at the right temperature before adding the patties to the pan, and cook them in batches as needed. Too-hot oil will burn the coating before the patties cook in the middle, and too-cool oil will make the bread crumbs soggy. Heat the oil until it shimmers slightly but doesn’t smoke (around 350\u00b0F).<\/p>\n
Step 4: Serve the sandwiches<\/h3>\n
Serve the shrimp patties on hamburger buns. Top each patty with lettuce, tomato, onion and Sriracha mayonnaise as desired.<\/p>\n
![\"Three](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Patty-Sandwiches_TOHcom25_15041_MD_P2_03_28_2b.jpg?fit=700%2C1024\")
Shrimp Patty Sandwiches Variations<\/h2>\n
- \n
- Change the fish:<\/strong> Replace the haddock with another flaky whitefish like Pacific cod, catfish, bass, flounder or sole. For an all-shellfish patty, use crabmeat instead of flaked fish fillets.<\/li>\n
- Shift the seasonings:<\/strong> Replace the recipe’s seasonings with Old Bay or homemade salt-free seafood seasoning<\/a>. For a spicier kick, use Cajun seasoning or this Tex-Mex seasoning mix<\/a>. Mild seasoning options include fresh or dried dill, garlic powder and lemon or lime zest.<\/li>\n
- Make sliders:<\/strong> Shape the shrimp mixture into smaller patties that will fit on slider buns. About 2 ounces per patty works well for sliders. Serve them between split potato rolls<\/a> or sweet Hawaiian rolls.<\/li>\n
- Skip the bun:<\/strong> Serve shrimp patties on a bed of mixed greens tossed with a light vinaigrette. They also nestle nicely atop a fuller salad with complementary ingredients, such as California green salad<\/a> with its avocado and crumbled blue cheese, or green salad with tangy basil vinaigrette<\/a> and cherry tomatoes.<\/li>\n<\/ul>\n
How to Store Shrimp Patty Sandwiches<\/h2>\n
Store the cooked shrimp patties in an airtight container in the refrigerator. Let them cool completely, then stack them in layers as needed in the container with a piece of waxed paper or parchment between layers. Keep the buns in a bag on the counter. If you store bread<\/a> in the refrigerator, it becomes crumbly.<\/p>\n
How long do shrimp patty sandwiches last?<\/h3>\n
Leftover shrimp patties can be stored in the refrigerator for up to four days. Commercial bread products might stay fresh for two weeks, depending on the preservatives in them, but you should eat homemade hamburger buns<\/a> within three days.<\/p>\n
Can you freeze shrimp patties?<\/h3>\n
The best way to freeze shrimp patties is after you’ve shaped them\u2014but leave off the bread crumbs. Space them on a baking sheet and freeze them for about one hour or until they’re firm. Layer the patties between sheets of parchment or wax paper in a freezer-safe container or bag, and keep them in the freezer for up to three months. To cook frozen shrimp patties, let them thaw overnight in the refrigerator, then coat them in the bread crumbs and pan-fry them for about two minutes on each side.<\/p>\n
How do you reheat shrimp patties?<\/h3>\n
Reheat the shrimp patties in a 350\u00b0 oven to prevent the bread crumb coating from burning. Spread them on a baking sheet and cover the pan with aluminum foil for 10 to 15 minutes. Then remove the foil and continue to heat the patties for another five minutes or until they’re warm to the center and slightly crispy on the outside.<\/p>\n
Shrimp Patty Sandwiches Tips<\/h2>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Patty-Sandwiches_TOHcom25_15041_MD_P2_03_28_3b.jpg?fit=700%2C1024\")