Crunchy Coconut Shrimp Burger With Asian Slaw

Accolades 2009 Finalists
Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My favorite Asian appetizer, coconut-crusted shrimp, made into a burger!


Shrimp Patties:
1 3/4 pounds fresh medium wild caught North American shrimp, peeled, deveined, and coarsely chopped
2 cups panko bread crumbs, divided
2 egg whites
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup shredded coconut

Asian Slaw:
4 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoon superfine sugar
1 tablespoon peanut oil
1 tablespoon chile sauce (such as Sriracha)
1 lime, zested
2 garlic cloves, minced
2 scallions, minced (green parts only)
1 medium carrot, cut into matchsticks size
1 daikon raddish, cut into matchsticks size
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup Chinese cabbage, finely shredded
2 tablespoons chopped fresh cilantro

Coconut Sauce:
1 ½ cups coconut milk
2 tablespoons brown sugar
2 tablespoons fresh pineapple juice
2 tablespoons fresh lime juice
1 lime, zested
½ teaspoon salt
½ teaspoon freshly ground black pepper

Vegetable oil, enough to brush on grill
6 fresh, large, good quality potato hamburger or sandwich buns
3 tablespoons unsalted butter, melted


Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.

To prepare the patties, combine shrimp, 1 cup of breadcrumbs, egg whites, salt and pepper in a large no-reactive mixing bowl. Form 6 equal patties and place in the refrigerator for 2 hours.

To prepare the slaw, combine the rice wine vinegar, lime juice, fish sauce, soy sauce, sugar, peanut oil, chile sauce, lime zest, garlic, scallions, carrot, daikon, salt, and pepper in a small bowl and toss well to combine. Let stand for 30 minutes. Just before plating, add the cabbage to the slaw mixture and toss. Taste and add more salt and pepper if needed. Garnish with cilantro

To prepare the coconut sauce, combine coconut milk, brown sugar, pineapple juice, lime juice, and lime zest in a small pot over low heat on the grill and reduce by one third. Add salt and pepper. Taste and add more salt and pepper if needed. Cover pot and place pot on upper rack of grill or off to side to keep warm until needed.

Combine the remaining 1 cup of breadcrumbs and shredded coconut in a pie pan. Dredge shrimp patties in breadcrumb/coconut mixture. Brush the grill rack with oil. Grill patties over indirect heat for 15-20 minutes, flipping only once. During the last few minutes of cooking the patties, brush buns with melted butter and place the buns on the grill rack away from direct heat for 1-2 minutes or until lightly toasted.

To assemble the burgers, spread the bottom bun with the coconut sauce, place a patty on the bottom bun, top with a handful of slaw, finish with top bun and serve.

Makes 6 burgers.