Ingredients
3 large cloves garlic, peeled
1 fresh jalapeno chile, stemmed, seeded, and deveined, or more to taste
1 1-inch piece ginger, peeled and roughly chopped
¼ red onion, roughly chopped
¼ cup roughly chopped red bell pepper, optional
Salt and pepper
½ cup cilantro leaves
1 ½ pounds peeled shrimp, deveined if you like
2 tablespoons avocado oil
4 Toasted buns
Arugula
Sliced tomatoes
1/2 cup mayo
2 tablespoons sweet chili sauce
Instructions
1. In a food processor, blend garlic, jalapeno, ginger, red onion, red bell pepper, 1 teaspoon salt, 1/2 teaspoon pepper, and cilantro. Blend until it forms a paste. Set aside in a large bowl. Add shrimp and pulse a couple of times to break up into small pieces but do not make to a paste.
2. Mix the paste with shrimp until well combined and make four patties. Place on a plate and into the fridge for 30 minutes to firm up.
3. Mix mayo and sweet chili sauce.
4. Heat a cast iron pan with some oil and cook two patties at a time for 4-5 minutes on each side.
5. Assembly the toasted buns on a plate, top with sweet chili mayo, arugula, shrimp patty, tomato, and the top of the bun.
- Prep Time: Prep Time: 10 minutes
- Cook Time: Cook time: 10 minutes
