The Caribbean Shrimp Burger from Olivia’s Café at Disney’s Old Key West Resort is a a simple, easy-to-prepare recipe perfect for days when you want a light seafood entree option. The recipe is very versatile as you can use it to prepare a shrimp burger, appetizer, or main component of a salad. It packs not only lots of protein, but tons of flavor from the Caribbean spices.
Disney’s Old Key West Resort
Disney’s Old Key West Resort, near Disney Springs, looks like the perfect retreat for rest and relaxation after an exciting day at the parks. Set in the romance of the Florida Keys with amenities such as pools, golf, basketball, surrey bikes and fishing, it makes you feel at peace just reading about it. It also offers boat service to Disney Springs.
Disney’s Old Key West Resort also has an onsite restaurant, Olivia’s Cafè, that serves American fare with a Caribbean flavor. This nautical themed restaurant offers breakfast, lunch and dinner. Favorites include the banana bread french toast, conch fritters and conch chowder, as well as pan-seared scallops, New York Strip Steak and barbecue pork ribs. A wide variety of Caribbean-inspired cocktails also are available.
Caribbean Shrimp Burger
This past week our local grocery had peeled and deveined shrimp on a super sale so there was no better time to try the Caribbean Shrimp Burger from Olivia’s. The recipe, found in Kitchen Magic with Mickey by Pam Brandon and the Disney Chefs, might look a little imposing, but actually, this is a very simple recipe and one that can easily be made ahead of time. And believe me, any recipe that can be made ahead of time is a great recipe. There are three components to this entree – the shrimp burger itself, the citrus cole slaw, and the chimichurri mayonnaise. All three can be made earlier in the day (and the mayonnaise even the day before), which makes this a perfect recipe for weeknights when time may be a bit more constrained with sports practices, homework, etc.
This recipe comes together in no time, and best of all, everyone in my family loved it, which was a surprise for me since I had heard more than a few times “shrimp and burgers do not go together.” Well, yes, yes they do actually go together, and quite wonderfully. Personally, I loved this recipe for the variety of tastes and textures it encompasses in one sandwich, and I loved it even more because everyone in the family ate their dinner and asked for more. As a mom who generally hears “what, you want us to eat this?” when trying new dishes, this reaction made the Caribbean Shrimp Burger a complete winner in my book.
The recipe does call for a food processor for processing the shrimp into smaller pieces, and for mixing the mayonnaise, but you can do this recipe without a food processor. For the shrimp, a rough dice chop of the shrimp would suffice – it may result in a shrimp burger with larger chunks of shrimp but some people actually prefer that. As for the mayonnaise, depending on your blender you may be able to use a blender, or dice the ingredients as small as possible, and mix well with the mayonnaise. For the Citrus Cole Slaw, you can chop a head of cabbage and carrots, or to save time, buy prepackaged cole slaw with carrots. The sandwich is much better if the buns are toasted. If you want to add a little extra flavor, you can brush the buns with a little garlic butter (or plain butter) before toasting.
I also made some smaller shrimp cakes to make the recipe more versatile. You can serve the shrimp cakes as an appetizer with the chimichurri mayonnaise, or make a salad with any type of greens topped with the citrus cole slaw, one or two shrimp cakes, and the mayonnaise. A light drizzle of a citrus balsamic vinegar mixed with a little extra virgin olive oil also would be a good accompaniment with this salad. Served with a side of fruit, the shrimp cake salad would make an excellent lunch or light dinner.
I paired the Caribbean Shrimp Burger with sweet potato fries and a fruit salad, and as we ate dinner, we all agreed we would enjoy the shrimp burger much more if we were actually in the Florida Keys, or even better, at Disney’s Old Key West Resort.
Caribbean Shrimp Burger Recipe:
Citrus Cole Slaw:
½ head of cabbage, shredded, about 4 cups
¼ cup julienned red onion
½ cup shredded carrots
Coarse salt and freshly ground black pepper to taste
¼ cup canola oil
2 tablespoons apple cider vinegar
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
½ teaspoon Dijon mustard
½ cup sugar
- Mix together cabbage, onions, and carrots in a glass or stainless steel mixing bowl. Season with salt and pepper and set aside.
- Mix remaining ingredients in a small saucepan over medium heat; bring to a boil.
- Pour hot mixture over cabbage; cool at room temperature for 10-15 minutes. Refrigerate, covered, to completely cool.
½ cup chopped parsley
½ cup chopped cilantro
1 tablespoon capers
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes
½ cup mayonnaise
- Combine all ingredients expect mayonnaise in a bowl of a food processor. Blend until smooth. Add mayonnaise and pulse just enough to combine. Refrigerate until ready to use.
1 ½ pounds medium-sized shrimp, cleaned, tails removed, and deveined
½ cup mayonnaise
2 tablespoons chopped Italian parsley
2 tablespoons finely diced yellow onion
2 tablespoons finely diced celery
2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 dashes hot sauce, optional
1 tablespoon seafood seasoning
½ cup panko crumbs
1-2 tablespoons extra-virgin olive oil, for cooking
Coarse salt and freshly ground black pepper, to taste
Buns, for serving
- In a bowl of a food processor, add shrimp and pulse until pea-sized, being careful not to puree
- Mix together egg, mayonnaise, parsley, onion, celery, mustard, lemon juice, hot sauce (if using), and seafood seasoning in a bowl. Stir in shrimp.
- Add bread crumbs a little at a time. (You may need more or less depending on moisture of shrimp)
- Refrigerate mixture for 30 minutes. When ready to serve, remove from refrigerator and divide into four patties.
- Add 1-2 tablespoons of oil to a large non-stick skillet over medium heat. Season burgers with salt and pepper and cook 7 minutes on each side, or until internal temperature reaches 165 degrees.
- Serve on a toasted bun topped with chimichurri mayonnaise and citrus cole slaw.