Cajun Shrimp Burgers

(as found on – Recipe courtesy Cindy Barbieri Anschutz,

1 – 1 ½ lbs. raw shrimp, peeled and deveined
4 T olive oil or coconut oil, divided
1 small shallot, finely minced (about 2-3 tablespoons)
1 small clove garlic, finely minced
¼ cup red or yellow pepper, finely minced
1 tsp sea salt
½ tsp freshly ground pepper
1 tsp chili powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 T Worcestershire sauce
1 large egg, beaten

Cajun Mayonnaise Ingredients
1 green onion, chopped
¾ cup of Coconut Cream (place a can in the refrigerator overnight and scoop the top for the cream and save the rest for your smoothie) or Paleo Mayonnaise
1 T Dijon mustard
1 T all-natural ketchup
1 tsp Worcestershire sauce
1 tsp horseradish
1 tsp paprika
1 tsp fresh lemon juice
½ tsp cayenne
½ tsp chili powder
½ tsp salt

Set EGG for direct cooking at 425°F.

Add shrimp to y our food processor and pulse until mixture is in small pieces. Remove and place in a mixing bowl.

In a small sauté pan, heat 1 T oil over medium heat. Add shallot, garlic and peppers; cook for about 4 minutes, until softened. Season with salt and pepper. Remove from heat and let cool. Add the remaining ingredients then cooled pepper mixture to the shrimp bowl and combine well. Mold to your desired burger size and set on a plate then cover and refrigerate for 30 minutes.

Meanwhile in a small bowl, combine mayonnaise ingredients and set aside.

Cook burgers on the Cast Iron Grid for 3-4 minutes per side, until golden brown and cooked through. Makes 4 servings.

*Please note, this recipe was written with the intentions of cooking on the Big Green Egg Cooker.