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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