Sweet Coconut “Shrimpressive” Burger with Ginger Mayo and Tropical Cocktail Sauce

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


1 1/2 lbs. raw shrimp, peeled, de-veined, divide in 1/2
2 teaspoons lemon zest
2 teaspoons lemon juice
2 teaspoon Dijon mustard
1 teaspoon ground fresh red chile paste (prefer Sambal Oelek)
3 tablespoons mayonnaise
1 egg, beaten
2 cups Japanese Panko bread crumbs
1 tablespoon green onion, chopped
1 tablespoon red bell pepper, chopped
1 tablespoon cilantro, chopped
2 tablespoons shredded coconut

1/2 cup Japanese Panko bread crumbs
1/2 cup shredded coconut

4 Tablespoons crystallized ginger
1 cup of mayonnaise

1/4 cup cocktail sauce
1/4 cup orange marmalade
1/4 cup crushed pineapple
1/2 teaspoon ground fresh red chile paste (prefer Sambal Oelek)

6 good quality potato buns
1 egg, beaten
1/2 cup shredded coconut
2-3 tablespoons vegetable oil (for grill)
1 red onion, thinly sliced rings
2 ripe tomatoes, sliced
Red leaf lettuce leaves for 6 burgers



Preheat a gas grill to medium-high heat.

To make the coconut shrimp burger: Combine 1/2 of the shrimp, chopped, with the lemon zest, lemon juice, Dijon mustard, chile paste, mayonnaise, 1 beaten egg and panko bread crumbs. Mix in a food processor until well blended and smooth. Transfer mixture to a medium sized bowl and fold in the remainder of shrimp (chopped very small), green onion, red bell pepper, cilantro and 2 tablespoons of shredded coconut. Once blended, divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Patties may be moist and sticky to work with.

Next you will want to make your coating for the patty, by combining the panko bread crumbs and coconut. Coat each burger with this coating and loosely wrap and refrigerate until ready to use.

To make the Ginger Mayo: Chop the crystallized ginger into small pieces and stir into the mayonnaise. Cover and refrigerate until ready to use.

To make the Tropical Cocktail Sauce: Stir together the cocktail sauce, orange marmalade, crushed pineapple and red chile paste. Cover and refrigerate until ready to use.

Once the grill is ready and prep work has been completed, grilling can be started by making the toasted coconut buns. Simply brush the tops of the 6 potato buns, with beaten egg and top with coconut. Brush the grill rack with vegetable oil. Place the buns on the grill, toasting both sides.

While grill is still hot, grill the thin rings of red onion and remove all buns and onions when onions are lightly browned and coconut is toasted.

Brush grill with more vegetable oil and place the shrimp patties onto the grill rack. Cooking time will be 3-4 minutes each side. Shrimp should be pink and coconut should be toasted.

To assemble the burgers, layer the bottom buns with a spoonful of tropical cocktail sauce, place some red leaf lettuce over that, followed by a shrimp burger, tomato slice and top with a spoonful of the ginger mayonnaise. Finish it off with the toasted coconut bun and you’re done!