Pregnancy Friendly Gluten Free Cheddar Shrimp Burger
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 1 lb large shrimp, peeled and deveined
- ½ cup gluten free breadcrumbs
- ¾ cup shredded cheddar cheese
- 2 green onions, thinly sliced (green tops only)
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the aioli
- ⅓ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tbsp sriracha
- 1 tbsp fresh lime juice
For serving
- 4 gluten free burger buns
- 1 cup shredded lettuce
- 1 medium tomato, sliced
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Make the aioli: stir together the mayonnaise, sriracha, and lime juice in a small bowl until smooth. Refrigerate until ready to serve.
- 2
Place about two-thirds of the shrimp in a food processor and pulse 6–8 times until roughly chopped into a coarse paste — you want some texture, not a smooth purée. Transfer to a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!