Bang Bang Shrimp Cake Sliders

  • Total Time

    Prep: 30 min. + chilling Cook: 10 min./batch

  • Makes

    12 servings

  • Ingredients

  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped sweet red pepper
  • 6 green onions, chopped and divided
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1 cup panko (Japanese) bread crumbs
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha chili sauce
  • 1 tablespoon sweet chili sauce
  • 5 cups shredded Chinese or napa cabbage
  • 12 mini buns or dinner rolls
  • 3 tablespoons canola oil
  • Additional Sriracha chili sauce, optional
  • Directions

  • Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into 12 1/2-in.-thick patties. Refrigerate 20 minutes.
  • Meanwhile, in a large bowl, combine mayonnaise, chili sauce and sweet chili sauce; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes.
  • In a large skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown, 4-5 minutes on each side. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.
  • Nutrition Facts

    1 slider: 210 calories, 10g fat (1g saturated fat), 63mg cholesterol, 321mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 11g protein.
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