Gullah Shrimp Burgers

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These two-bite wonders, from Johnson’s cookbook Between Harlem and Heaven, hail directly from the history in South Carolina and Gullah cuisine. As Johnson writes, “The Lowcountry Gullah islands (located on the coast of South Carolina) offer a legacy of Africa and the Caribbean on the doorstep of the American South, and their culinary and social richness can’t be captured in any one thing. Which is why instead of trying that, we take inspiration from their cuisine and fly off to Asia.”

By
JJ Johnson
JJ Johnson
JJ Johnson

JJ Johnson is a James Beard Award-winning chef, TV personality, and author best known for his fast-casual restaurant FIELDTRIP. The made-to-order rice bowl concept debuted in 2019, where Johnson highlights rice as a hero ingredient and showcases it in recipes sourced from around the world.

Food & Wine's Editorial Guidelines
and
Alexander Smalls
Chef Alexander Smalls
Alexander Smalls

Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Gullah Shrimp Mini Burgers Recipe
Photo: Beatriz da Costa
Active Time:
18 mins
Total Time:
18 mins
Yield:
6

Ingredients

  • 2 pounds shrimp, peeled and deveined

  • 2 celery stalks, chopped

  • 2 medium eggs

  • 1 bird’s eye chili, seeded and chopped

  • 3 tablespoons soy sauce

  • 1/4 cup panko

  • 1 tablespoon finely grated lemon zest (about 1 lemon) 1⁄4 cup chopped parsley

  • 1⁄4 cup chopped scallions

  • Kosher salt

  • Fresh ground black pepper

  • 3 tablespoons vegetable oil

  • 6 potato slider buns

Directions

  1. Place 1 1⁄2 pounds of the shrimp into a food processor. Add celery, eggs, chili pepper and soy sauce and pulse until there is a mix of finely minced and coarsely chopped pieces of shrimp, about 5 (5-second) pulses.

  2. Gently fold the panko crumbs, lemon zest, parsley and scallions into the shrimp mixture to combine. Chop remaining 1/2 pound shrimp into 1/2-inch pieces and fold into the mixture. Season with 1⁄2 teaspoon of salt and 1⁄2 teaspoon of pepper.

  3. Shape mixture into 6 (five-ounce) balls. Heat 1 1⁄2 teaspoons oil in a medium nonstick skillet over medium-high heat until oil begins to shimmer. Place 3 shrimp balls in pan, flattening with a spatula to 1/2-inch thickness. Reduce heat to medium and cook until the edges turn pink, and the burger looks golden, about 3 to 4 minutes. Turn over and cook 3 minutes or until done. Repeat with remaining oil and shrimp balls.

  4. Place the burgers on the potato buns and serve.

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