- 1 1/2 pounds large shrimp, peeled
- 2 large garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 jalapeno pepper, seeded and minced
- 6 tablespoons minced cilantro
- 3 Green Onions, thinly sliced
- 1/2 cup Thai peanut sauce
- 1/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 2 cups slaw mix
- 4 small (4 inch) pita breads
- In a food processor, blend 1/3 of the shrimp into a paste. Add remaining shrimp; pulse until finely chopped. Transfer to a bowl. Add garlic, ginger, jalapeno, 1/4 cup cilantro, 2 green onions, 1/4 cup peanut sauce, bread crumbs and salt; combine with a fork. Divide into 4 portions. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
- Whisk remaining peanut sauce with lime juice and oil. Mix slaw with remaining onion and cilantro; toss with dressing. Refrigerate.
- For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until opaque throughout, about 3 1/2 to 4 minutes per side.
- Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with slaw, then remaining pita halves.
05/18/2018
recipepes.com
Thai Shrimp Burgers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
