Southwestern Shrimp Sliders

close up of southwestern shrimp slider on cutting board

Course: Appetizer, Main Course

Cuisine: American, Fusion, Southwestern

Keyword: Shrimp, Sliders, Southwestern

Prep Time: 20

Cook Time: 6

Total Time: 26

Servings: sliders

Calories: 313kcal

Author: Lena B.

Cost: $20

Plump shrimp are combined with the bold southwestern ingredients and seasonings then cooked into a slider and ready for all of your favorite toppings. Talk about an easy, any-time meal.

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Equipment

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

Ingredients

For the shrimp sliders

10-12 jumbo shrimp peeled and cleaned
¼ red onion small, diced
½ jalapeno pepper small, diced
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Andrew Zimmern’s Mexican seasoning or ¼ teaspoon each of cumin and chili powder
1 lime juiced
1 egg yolk large
2 tablespoons panko bread crumbs
2 tablespoons unsalted butter
4 Hawaiian sweet rolls King’s brand

Suggested toppings

3 tablespoons mayonnaise
3 tablespoons cilantro sauce
Romaine lettuce
Roma tomatoes sliced
Cooked bacon
Avocado

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Instructions

In a food processor, combine the peeled and cleaned jumbo shrimp, diced red onion, diced jalapeno pepper, salt, black pepper, and Andrew Zimmern’s Mexican seasoning (or cumin and chili powder). Pulse the mixture until it forms a coarse paste, ensuring not to over-process.
Transfer the shrimp mixture to a bowl. Add the juice of half a lime, the egg yolk and panko bread crumbs to the shrimp mixture. Gently mix until well combined.
Divide the shrimp mixture into 4 equal portions and shape them into patties.
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Once the skillet is hot, add the shrimp patties and cook for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the patties from the skillet and set them aside.
Make the cilantro mayo by combining the mayonnaise and cilantro sauce (or salsa verde) in a small bowl.
Assemble the sliders by lightly toasting the King’s Hawaiian sweet rolls in the remaining tablespoon of butter. Spread cilantro mayo on the bottom half of each roll, followed by a few leaves of romaine lettuce, and sliced Roma tomatoes.
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).
Cover each slider with the top half of the sweet roll and secure them with toothpicks for easy serving.

Notes

These sliders can be made without a food processor. Use a knife to carefully mince all of your ingredients and combine into patties.
For a spicier kick, increase the amount of diced jalapeno pepper or add a pinch of cayenne pepper to the patty mix, or add a slice of pepper jack cheese to the sliders.
Experiment with different types of buns or bread to customize the sliders to your preference. Brioche buns or mini ciabatta rolls can add an extra layer of flavor and texture to the dish.

Nutrition