Southwestern Shrimp Sliders

Lena B.

8 months ago

close up of southwestern shrimp sliders square featured image

I was going to wait until I took more blog-worthy photos for this recipe to publish it, but that’d be a disservice to humanity. These Southwestern shrimp sliders are bursting with zesty flavors and a blend of textures that make them perfect for weeknight dinners, parties, or just as a treat of yourself. The recipe’s instructions include the use of a food processor, but that isn’t required. If you end of making the patties by hand, all you need is a knife, cutting board, and a bit of patience. Let’s get into what you’ll need from the store to make them.

Your grocery list

Produce

Small red onion
Small jalapeño pepper
Lime
Romaine lettuce
Roma tomatoes
Avocado (optional)

Dairy

Large egg

Meat/Seafood

Jumbo shrimp (buy them peeled and cleaned, if you don’t want to do that yourself)
Bacon (optional)

Pantry items

Salt
Black pepper
Andrew Zimmern’s Mexican seasoning (or cumin and chili powder)
Panko breadcrumbs
Mayo

Bakery

King’s Hawaiian sweet rolls

Other

Cilantro sauce (full recipe here) or store-bought salsa verde

Equipment/tools you’ll need

Knife and cutting board
Food processor (not required, but suggested for making more uniform and cohesive slider patties)
Mixing bowl(s)
Skillet or cast iron pan

Step-by-step instructions for making Southwestern shrimp sliders

1. Make patties

In a food processor, combine the peeled and cleaned jumbo shrimp, diced red onion, diced jalapeño pepper, salt, black pepper, and Andrew Zimmern’s Mexican seasoning (or cumin and chili powder). The use of a food processor is not required, but it helps to achieve a consistent and finely textured mixture.
Pulse the ingredients until they form a coarse paste, being careful not to over-process. This step ensures that the flavors are well integrated and the mixture has a cohesive texture.
Transfer the processed shrimp mixture to a bowl. Add lime juice, the egg yolk, and panko bread crumbs to the shrimp mixture. The lime juice adds a zesty brightness to the shrimp patties, while the egg yolk and panko bread crumbs act as binding agents. Gently mix the ingredients until well combined, ensuring the patties hold together during cooking.
Prepare the cilantro mayo: this can be done ahead of time or while the patties are cooking because it’s just that simple. Combine mayonnaise and cilantro sauce (or salsa verde) in a small bowl. The combination of creamy mayonnaise and vibrant cilantro sauce adds a burst of flavor and a creamy element to the sliders.

2. Cook patties

Divide the shrimp mixture into 4 equal portions and shape them into patties. Shaping the patties evenly ensures uniform cooking and presentation. This step sets the stage for the patties to be cooked to a golden brown perfection.
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Once the skillet is hot, add the shaped shrimp patties and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. The use of unsalted butter enhances the flavor of the patties while achieving a beautifully caramelized exterior. Cooking the patties to a golden brown finish ensures a delightful texture and flavor.

3. Assemble sliders

Once the patties have been removed from the pan, melt the 2nd tablespoon of butter and lightly toast your buns over medium heat for about 1 minute.
The toasting process adds a delightful crunch and warmth to the rolls. Spread the prepared cilantro mayo on the bottom half of each roll, followed by a few leaves of romaine lettuce, and sliced Roma tomatoes. Assembling the sliders in this order ensures a harmonious layering of flavors and textures.
Place the cooked shrimp patties on top of the tomato, followed by a generous drizzle of cilantro sauce, more lime juice, and a few slices of ripe avocado (optional). These final touches add layers of vibrant flavors and textures to the sliders, creating a visually appealing and tantalizing dish.
Finish off each slider with the top half of the sweet roll and secure them with toothpicks for easy serving.

Tips for making great sliders

Ensure the shrimp patties are well-shaped for even cooking. This means that whatever size you choose to make them, m
ake sure they are flattened into an even layer either before and while cooking.
As always, try to use the freshest, highest-quality ingredients available for the best flavors.
Adjust the spice level to your preference by modifying the amount of jalapeno or seasoning.
A food processor is not necessary, but will help you create a more uniform slider patty that stays together without a lot of hassle. If you want a more rustic burger with more distinct textures, chop your ingredients by hand.
For hand-chopped patties, you may want to use an extra teaspoon of mayo and panko breadcrumbs to encourage your patties to stay together while they’re cooking.

How to store leftover Southwestern shrimp sliders

Store leftover sliders (just the patties) in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain their texture.

Ways to adjust your shrimp sliders

Add more jalapeño or include some seeds, a pinch of cayenne pepper or a slice of pepperjack cheese to your sliders to add some heat.
Experiment with the toppings (bacon, avocado, salsa, pickled onions) and types of buns.
Make them into 2 full sized shrimp burgers for a satisfying lunch or dinner.
Use flour instead of panko breadcrumbs for a more solid, dense patty.
Substitute the mayo in the sauce for sour cream or plain greek yogurt for a lighter version of the condiment.