Fried Shrimp Sliders on Hawaiian Rolls
These mini sandwiches have so many things going for them. A crispy shrimp patty, spicy creamy coleslaw, and a toasted bun.
Ingredients
- 4 scallions, white and light green parts, roughly chopped
- 1/2 red bell pepper, seeded and roughly chopped
- One (1/2-inch) piece fresh ginger, roughly chopped
- 2 garlic cloves, peeled and smashed with the side of a knife
- 1 pound uncooked shrimp, peeled and deveined
- 3/4 cup panko breadcrumbs
- 6 tablespoons mayonnaise, divided
- 2 teaspoons soy sauce
- 2 cups thinly shredded cabbage
- 2 to 3 teaspoons Sriracha
- 1 tablespoon rice vinegar
- 2 tablespoons mild vegetable oil
- 8 Hawaiian rolls or any slider roll, toasted
Instructions
- In a food processor, combine the scallions, bell pepper, ginger, and garlic and pulse a couple of times.
- Toss in the shrimp, panko, 3 tablespoons of the mayo, and the soy sauce and pulse until the shrimp are just coarsely chopped and combined—don’t turn it into mush. You should only need about 10 pulses for this to come together.
- Using wet hands, form the shrimp mixture into eight small patties the size of your roll, set them on a tray lined with parchment or waxed paper, and chill them in the refrigerator for about an hour or so.
☞ TESTER TIP: If you like your shrimp extra crispy, coat the patties in extra panko.
- In a medium bowl, combine the cabbage, remaining 3 tablespoons of mayo, Sriracha, and rice vinegar and mix well.
- In a large skillet over medium-high heat, warm the oil. Add the shrimp slider patties in a single layer, and cook until golden brown and gorgeous, 3 to 4 minutes per side.
- To assemble your sliders, pile some slaw on each bun bottom, and then set a patty on top and add the top bun.
Nutrition
Serving: 1slider | Calories: 264kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 589mg | Fiber: 1g | Sugar: 5g