You will not want to share these.
1 lb. raw peeled and deveined shrimp
¼ tsp fennel seeds
¼ tsp crushed red pepper flakes
½ tsp salt
½ tsp garlic powder
½ a red jalapeño pepper (finely chopped)
1 tbsp. scallions (chopped)
1 tbsp. freshly chopped parsley
1/3 cup panko breadcrumbs
2 tbsp. Sir Kensington’s Chipotle mayonnaise
melted ghee or olive oil
4 gluten-free buns (or whole wheat)
1 tomato (sliced)
½ cup Sir Kensington’s Chipotle Mayonnaise
1 tsp. chili paste (sriracha is also ok)
1 tbsp. freshly squeezed lime juice
1/8 tsp cayenne pepper
Preheat oven to 400 degrees F.
Remove tails from shrimp and divide in half. Chop half of the shrimp into small pieces and transfer to a bowl. Then, place the other half in a food processor. Add the fennel seeds and pulse until it’s almost smooth. Transfer to the bowl with the rest of the shrimp and add in pepper flakes, salt, garlic powder, jalapeno pepper, scallions, parsley, breadcrumbs, and mayo. Fold until all ingredients are well combined.
Form mixture into four patties. Place them on a parchment-lined baking sheet and brush each patty with melted ghee or olive oil. Cook patties in the oven for 10-15 minutes until they are firm.
While patties cook, whisk together all the ingredients for the aioli until smooth. Taste and season with salt if necessary.
Spread aioli on warm buns and layer with shrimp patties, tomatoes, and lettuce leaves.
Serve with fries or a salad.
To make Paleo or Whole30 friendly patties, omit the panko breadcrumbs and use one-fourth cup of almond flour in the patty mixture.
Instead of a gluten-free or whole grain bun, you can use lettuce or collard greens as your “bun”.