1poundmedium raw shrimp; peeleddeveined, & coarsely chopped
8small rollssplit & 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 1/4 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 TIPS: You can make these earlier in the day and refrigerate until ready to bake. You can also fry these in a pan on the stovetop, but I find baking them is easier. You can make the slaw ahead of time as well and store in the refrigerator. Sometimes I also like to spread a little mayonnaise on the rolls or mix a little mango, lime, and cilantro into the mayo.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.