Start by finely chopping the shrimp. You can do this with a knife or pulse in a food processor until they’re roughly minced. Don’t blend too much; you want some texture. Place the minced shrimp in a bowl.

To the bowl of shrimp, add the minced garlic, chopped cilantro, lemon zest, sea salt, smoked paprika, ground cumin, garlic powder, and cayenne. Mix everything well until the shrimp is coated evenly with the seasonings.

In a separate bowl, beat the egg lightly, then add it to the shrimp mixture. Stir until the egg is well incorporated, helping to bind the patties together.

Gently fold in the crispy Panko breadcrumbs. This will provide that satisfying crunch we love. Adjust the amount of breadcrumbs if needed; the mixture should be moist but hold its shape when formed into patties.

Using your hands, form the shrimp mixture into burger-sized patties. Aim for about ½ inch thick to ensure they cook evenly. Place the patties on a parchment-lined plate.

In a large skillet, heat olive oil over medium heat. You want enough oil to coat the bottom of the pan without deep frying.

Once the oil is hot, carefully add the shrimp patties to the skillet. Cook for about 3-4 minutes on each side until they are golden brown and crispy. Don’t overcrowd the pan; work in batches if necessary.

After cooking, place the patties on a paper towel-lined plate to remove excess oil. Serve them on buns, with your choice of toppings and sides. These burgers are best enjoyed fresh!