INGREDIENTS1 1/2 tbsp. olive oil, plus more for the baking sheet1 lb. frozen potato tots or puffs2 tsp. no-salt-added Cajun seasoning1 lb. large peeled and deveined shrimp, chopped1 large egg white2 scallions, finely chopped2 tbsp. panko bread crumbsblack pepper1 lime, halved4 challah rolls or buns, splitSriracha mayonnaise, lettuce and sliced tomato, for serving DIRECTIONS

  1. Heat oven to 425°F. Rub a rimmed baking sheet with oil. Scatter the tots on the sheet, then toss with the Cajun seasoning. Bake until golden brown and crisp, turning halfway through cooking, 20 to 25 minutes.
  2. Meanwhile, in a food processor, pulse together the shrimp, egg white, scallions, panko, and 1⁄4 teaspoon black pepper just to combine (there should be some chunks of shrimp).
  3. Heat the oil in a large nonstick skillet over medium heat. Shape the shrimp mixture into four 3⁄4-inch-thick patties and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Remove the skillet from the heat and squeeze the lime juice all over the burgers.
  4. If desired, spread the buns with Sriracha mayonnaise, then top with the lettuce, burgers, and tomato. Serve with the Cajun tots.
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