Shrimp Burger and Jicama Fries

Low carb keto shrimp burger with seasoned jicama fries. Summertime meal prep for the ketogenic diet.

low carb shrimp burger add keto jicama fries

Shrimp Burger Recipe with Jicama Fries

It’s finally summertime and the smell of grilled burgers is in the air. But when you are on the keto diet, it’s tough to enjoy juicy hamburgers on pillowy buns served with starchy french fries – until now!

This recipe for keto burgers and low carb jicama fries makes 5 portions for meal prep and will satisfy your burger craving in a seriously delish way. My keto meal prep for this recipe only last 2 hours because a few friends were watching my Instagram story from Monday and decided to crash my kitchen, but hey, sharing is caring!

How To Make Jicama Fries

The only way to get your french fry on while doing the keto diet is to make jicama fries. You first have to boil the jicama to par-cook them and help draw out the excess starch, and then you can bake them in the oven. I coated my jicama fries with smoked paprika, cumin, cayenne, and baked them in the oven for about 40 minutes with a brief broil at the end to make them crispy.

This shrimp burger recipe is juicy, full of flavor, and so darn unique. I mean, how many of you have made a burger from ground shrimp before? Shrimp burgers can pretty much be treated just like salmon burgers. Season them aggressively and puree them in the food processor. The key for this shrimp burger recipe is not to puree them too smooth – you want them to be slightly chunky monkey. Texture is a good thing y’all!

Tasty Recipes For Keto Weight Loss

If you haven’t noticed, my blog is loaded with a bunch of meal prep recipes for keto weight loss. Many of you guys have been asking me when I am going back to making weight loss recipes, and I am constantly reminding them that the keto diet is perfect for losing weight. Sometimes you can adjust the amount of oil used or use low fat dairy. Keto diet weight loss is the way to go!

Check out my other keto weight loss recipes on y blog like my keto burrito bowl with low carb Mexican cauliflower rice and al pastor pork chops. Also check out on of the most popular keto recipes on my FlavCity YouTube. This Moroccan chicken with golden cauliflower rice is a symphony of flavors!

This shrimp burger and jicama fries meal prep recipe contains my recipe for keto special sauce. Think McDonalds pink sauce w/o all the yucky ingredients and sugar. The key to this sauce is using keto ketchup, meaning it has no sugar. You can buy this or make it yourself.

Also, the secret sauce contains dill relish, not sweet relish. The later contains sugar, and that is a no-no on the keto diet.

I know a few of you guys will ask if you can make the shrimp burger recipe in a blender if you don’t have a food processor, and the answer is maybe! If you have a good blender where you can control the speed of the blade and feel confident the machine can puree the shrimp, without making it too smooth, go for it.

But check out the video recipe in this post. I want you guys to see the texture of the shrimp burger after I process it. I call it chunky monkey style and don’t like when everything is smooth and there in no texture to the shrimp burger patty.

Normally I cook in a cast iron pan 90% of the time, but for this recipe, I don’t want the shrimp burgers to stick, so a large 14 inch non-stick pan will do the trick. Check out my Amazon links to see the one I use.

You will still have to cook the shrimp burgers in two batches because if you overcrowd the pan, they won’t get golden brown and crusty. Check out the video to see how darn crusty and beautiful my burgers got. 😉

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low carb shrimp burger add keto jicama fries

Keto Shrimp Burger & Fries

Course: Main Course
Keyword: burger, keto, low carb, shrimp
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6 burgers
Author: Bobby Parrish


For the burgers:

  • 2 pounds shrimp shell off & cleaned
  • 1.5 tablespoons full fat mayo no sugar added
  • Zest of ½ a lemon
  • 1.5 teaspoons capers drained
  • 1 teaspoon stone ground or dijon mustard
  • 1 teaspoon each onion & garlic powder
  • ¼ cup thinly sliced green onions
  • 1 teaspoon kosher salt & few cracks of fresh pepper
  • Avocado or olive oil
  • 1 head iceburg lettuce
  • 1-2 avocados
  • 1-2 tomatoes

For the special sauce:

  • 1/3 cup full fat mayo no sugar added
  • 3 tablespoons keto ketchup no sugar added
  • 1 tablespoon dill relish no sugar added
  • ¾ teaspoon tabasco sauce
  • ¼ teaspoon kosher salt & couple cracks of fresh pepper

For the jicama fries:

  • 2 pounds of jicama
  • ½ teaspoon each smoked paprika & cumin
  • ¼ teaspoon cayenne pepper
  • Avocado or olive oil
  • Kosher salt


  1. For the burgers, add 1/3 of the shrimp to a food processor and puree until smooth. Add the remaining burger ingredients up until and including the salt and pepper, pulse the mixture until it’s chunky and a bit smooth, you want some texture. The way I like to form burger patties is to put a piece of plastic wrap over a large peanut butter jar lid(think Costco size), and add some of the shrimp mixture to the lid, pack it down, and lift the plastic wrap out. Finish forming the burger using your hands and move to a plate or platter. Repeat with remaining shrimp mixture, you should have 6 burgers total, each about 5 ounces. Place the burgers in the freezer for 20-30 minutes, or the fridge for 1 hour or overnight, this will help the mixture set up so the burgers don’t fall apart.
  2. Meanwhile, start the fries by pre-heating the oven to 425 F and bring a medium size pot of water to a boil. Peel the jicama with a veggie peeler then slice them into long fries about ¼ inch thick. Watch the video in this post to see how it is done. Add ½ teaspoon of salt the boiling water along with the fries. Boil for 15 minutes. Drain fries and pat them dry with a large towel. Place fries on a sheet tray and season with 2 tablespoons of oil, ¾ teaspoon salt, smoked paprika, cumin, cayenne pepper, and mix very well using your hands. Arrange the fries in one single layer, if you have to use 2 sheet trays that’s fine. Bake fries for 20 minutes, flip them over, and bake another 15-20 minutes. You may have to turn the broiler on medium or high the last few minutes to help the get crispy, but watch them like a hawk so they don’t burn. Remove from oven and allow to cool a couple minutes before serving or storing.
  3. Make the keto special sauce by combining everything in a small bowl and whisking well. Check for seasoning and set aside.
  4. Make the burgers by pre-heating a large non-stick pan over medium-high heat for 2 minutes. Add 1 tablespoon of oil, wait 30 seconds so the oil can heat up, then add 3-4 burgers. You can’t overcrowd the pan, so cook the burgers in 2 batches. Cook for 4-5 minutes, or until a nice golden brown crust has formed, flip, and cook no longer than 4 minutes more. You know the burgers are ready when you press in the middle and they feel firm with a little give, but don’t over-cook the burgers! Repeat process with the second batch.
  5. Peel some leaves off a head of iceburg lettuce or cut it in half and rip of a bunch of leaves for the bun. Spread some sauce on the bottom bun, add the burger, top with the tomatoes and avocado, and the top bun. Serve with fries and enjoy!
  6. Shrimp burgers will keep in the fridge for 3-4 days or can be frozen for 2-3 months. Jicama fries will keep in the fridge for 5 days, but can’t be frozen. The best way to reheat everything is in a 350 F oven for 7-10 minutes or in a microwave, just make sure to cover the container with a wet paper towel and don’t overheat the food or it will get dry.

Recipe Video

Recipe Notes

Macros per burger patty only, recipe makes 6 burgers:
145 calories
1.33 grams of net carbs
5.6 grams of fat
20 grams of protein
0 fiber

Macros for all the special sauce:
545 calories
1.5 grams of net carbs
58 grams of fat
less than 1 gram of protein
0 fiber

Macros for all the fries:
592 calories
32 grams of net carbs
29 grams of fat
6.4 grams of protein
45 grams of fiber

24 thoughts on “Shrimp Burger and Jicama Fries”

    1. That is correct Ash, but that makes 4-5 servings..and its the lowest carb veggie that I can actually turn into a fry!

  1. Hello Bobby big fan here.
    Maybe this is a stupid question, how do you make the keto ketchup and dill relish? or where can I find them?

  2. I’ve never made a shrimp burger before – do you think they can be frozen (either after being made into patties but prior to cooking, or after cooking)?

  3. BOBBY! Making the jicama fries right now. They smell good, I’m really hoping it’ll have a similar texture to the oh so lovely fries that I miss.

    Also going to make your crispy skin salmon. Yep. Fries and salmon. Fight me 🙂

  4. This was a fun one to make! Quick easy and tasty. I did notice we had a lot of extra liquid with these, but we may not have given them a chance to fully cool before putting in the meal prep containers. This might also have been from the lettuce leaves not being fully dry as well. Other than this, it was amazing.

  5. Bobby, you are making me turn to cooking and leaving behind my microwaving ways!
    I loved this recipe! The jicama fries were delish a couple days after the fact, too– maybe they absorbed more of the spices. And I used wasabi mayo on my shrimp burgers.

    1. Full-fat mayo is the way to go: avocado mayo would be perfect. We have a recipe coming out next week for making your own avocado mayo.

  6. There is a restaurant in Los Angeles where I live that sells keto French fries using taro root. They are so darn good and crispy! They make an “animal fries” style using these fries. They put the keto sauce, grilled red onion, cilantro, and sliced jalapeño on top. So good!! It’s another alternative veggie you could do for the keto fries. Love this and all of your recipes. Thanks for sharing! 🙂

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