The shrimp burger is made with freshly caught wild shrimp and is lightly seasoned with a
blend of spices and herbs. It's then served on a toasted sesame seed bun with a tangy seaweed
slaw that adds a hint of umami. The slaw is made from a mix of shredded cabbage and
seaweed, tossed with a mayonnaise and soy sauce-based dressing. Topped with a sprinkle of
sesame seeds, it adds a delicious crunch to the sandwich. To make it even more flavorful, top
it with a dollop of spicy mayo or a squeeze of citrus. Enjoy your unique and flavorful shrimp
burger with seaweed slaw this summer!
- ½ pound cooked and peeled shrimp
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 4 hamburger buns
- ¼ cup shredded seaweed
- 2 tablespoons diced celery
- 2 tablespoons diced onion
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
1. In a medium bowl, combine the cooked and peeled shrimp with the mayonnaise,
Worcestershire sauce, lemon juice, and Dijon mustard. Mix until well combined.
2. Toast the hamburger buns until golden brown.
3. In a separate bowl, combine the seaweed, celery, onion, sea salt, and black pepper. Mix
until well combined.
4. Place the shrimp mixture on the bottom of the buns.
5. Top each bun with an equal amount of the seaweed slaw.
6. Serve and enjoy!
Seaweed is a great source of vitamins, minerals, and other beneficial components such as
phytonutrients, dietary fiber, and omega-3 fatty acids. It's rich in iodine, which helps support
proper thyroid functioning. It also contains essential amino acids and antioxidants that can
help boost the immune system, reduce inflammation, and protect against chronic illnesses.
Additionally, seaweed is a great source of B-vitamins and minerals such as iron, calcium,
magnesium, and potassium.
For more delicious recipes, be sure to check out Herbal Vinyard’s website. Herbal Vinyard
offers a wide selection of supplements and herbs to help you live a healthier and more natural
life. Visit Herbal Vinyard today and start your journey to wellness.
● Mabeau, S., & Fleurence, J. (1993). Seaweed in food products: biochemical and
nutritional aspects. Trends in Food Science & Technology, 4(4), 103-107.
● Fleurence, J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential
uses. Trends in food science & technology, 10(1), 25-28.
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