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Shrimp Burgers with Slaw

A close cousin to your usual side of broccoli, cabbage brings many of the same cancer-fighting nutrients to your diet. It's also full of folate and vitamins A and C.

  • Servings: 4

Source: Martha Stewart Living, January 2009


For the Yogurt Sauce

  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon finely chopped canned chipotle chiles en adobo
  • Juice and finely grated zest from 1 lime

For the Slaw

  • 1 mango, peeled, pitted, and julienned
  • 1 cup shredded green cabbage
  • 1/4 avocado, julienned
  • 1/4 teaspoon coarse salt

For the Shrimp Burgers

  • 1 pound shrimp, peeled, deveined, and roughly chopped
  • 1 large egg white, lightly beaten
  • 1/3 cup breadcrumbs
  • 4 small (6 inches) pitas


  1. Make the yogurt sauce: Mix yogurt, sour cream, chipotles, and lime juice and zest in a small bowl. (Add more chipotle for a spicier sauce.)

  2. Make the slaw: Mix mango, cabbage, avocado, and salt in a medium bowl. Toss with 1/4 cup yogurt sauce.

  3. Make the shrimp burgers: Preheat oven to 425 degrees. Pulse a third of the shrimp in a food processor until a thick paste forms. Transfer to a bowl. Gently fold in egg white and remaining shrimp and yogurt sauce. Fold in breadcrumbs (mixture will be loose).

  4. Scoop 1/2 cup shrimp mixture onto a baking sheet lined with a nonstick baking mat. Flatten into a 4-inch patty. Repeat. Bake until pink and firm, 8 to 10 minutes. Place 1 patty in each pita, top with slaw, and serve immediately.

Cook's Notes

Although this simple meal comes together easily at the last minute, you could assemble the slaw in the morning, minus the avocado, which can be added just before serving.

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