Football seems to be on everyone’s brains right now so I have a few appetizer and snack recipes coming up for the Superbowl or any occasion. March madness is also right around the corner! Today I have a cute little shrimp slider recipe perfect as an appetizer, snack, or even for a lunch or brunch. You can make many of the components ahead of time and assemble before serving.
You can make the slaw ahead of time, cover and refrigerate until later in the day or the next day. This fruity slaw is great on all sorts of sandwiches or a side dish.
For the shrimp patties you can use any kind of cracker or breadcrumbs, but I used Ritz crackers. It took about 25 crackers. You can crush them with your hands or place in a food processor or in a bag then crush with a glass to get crumbs.
Mix the shrimp in carefully until just combined.
Be sure to form the patties into a similar size as your rolls. I like to bake my patties on silpats or parchment paper for each cleanup. You could also use aluminum foil that has been lightly sprayed with nonstick cooking spray.
You’ll know the patties are done when the shrimp has turned pink and the patties are golden brown.
These Caribbean Shrimp Sliders with Mango Slaw will make you forget it’s the middle of winter!
|Caribbean Shrimp Sliders with Mango Slaw||
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- ¼ teaspoon Caribbean seasoning
- 1½ cup cabbage/carrot coleslaw mix
- ½ cup mango, finely chopped
- ¼ cup red onion, finely chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon jalapeno, minced
- 1 cup finely crushed crackers (or panko breadcrumbs)
- 1 egg, lightly beaten
- 2 teaspoons Caribbean seasoning
- 1 pound medium raw shrimp; peeled, deveined, & coarsely chopped
- 8 small rolls, split & lightly toasted if desired
- Line a large baking sheet with parchment paper, silpat, or aluminum foil that has been sprayed with nonstick cooking spray.
- In medium mixing bowl, whisk together olive oil, limejuice, honey, and ¼ teaspoon Caribbean seasoning. Stir in slaw mix, mango, red onion, cilantro, and jalapeno until combined. Set aside or cover and store in refrigerator until ready to serve.
- In a large mixing bowl mix together cracker (or bread) crumbs, egg, and 2 teaspoons Caribbean seasoning until just combined. Carefully fold in shrimp.
- Form shrimp mixture into 8 small patties (to fit rolls) and place on prepared baking sheet. Cover with plastic wrap and refrigerate about 30 minutes or until ready to bake.
- Preheat oven to 375 degrees F. Remove shrimp cakes from refrigerator, remove plastic wrap, then bake about 10-15 minutes or until cooked through and shrimp is pink.
- To assemble, place a shrimp patty on the bottom side of each roll. Top with coleslaw then top roll. Secure with toothpicks if desired.
SNAPPY SUBSTITUTIONS: Any kind of crackers will work in this recipe but I used Ritz crackers. You could substitute other fruit juices for the lime juice such as mango or orange.
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