Succulent shrimp coated with crispy panko, topped with thinly sliced cabbage, homemade tartar sauce, and sandwiched in soft brioche buns, this Japanese-inspired Ebi Katsu Burger (Shrimp Cutlet Burger) could be your next best burger cookout!
Gather all the ingredients.
Transfer panko to a shallow dish and allow to cool. I make extra as you don't want to find out later that you don't have enough toasted panko. Once cooled, save half of the toasted panko in an airtight container to keep it fresh. You may need to use this extra portion when you're breading.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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