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These Crispy Fried Shrimp Sliders are the perfect appetizer or main dish to serve at your next get together! Use Hawaiian sweet rolls to make sliders with crispy Panko Shrimp, a light cabbage slaw, and a delicious sweet Thai chili mayo!
Watch the Crispy Fried Shrimp Sliders Recipe Video Below!
Table of Contents
Fried Shrimp Sliders Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- Hawaiian rolls – I love using Hawaiian sweet rolls to make sliders, as they’re the perfect size and so easy to use. However, you can also use regular rolls or another type of bread to make these.
- shrimp – use peeled and deveined raw shrimp, preferably U-15. They should be butterflied with the tails on. You won’t be eating the tails but they’re part of the presentation and they’re also easier to handle the shrimp. If you prefer to cut the tails off, that works as well. If you love shrimp, try making my Hawaiian inspired Coconut Shrimp!
- panko breadcrumbs – this recipe uses crispy Panko Shrimp, which are made with Japanese panko breadcrumbs. Panko breadcrumbs differ from your regular breadcrumbs due to their light and flaky texture. You can find them at most Asian or Western grocery stores.
- neutral oil for frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when frying for two reasons: 1. It has a low burning point and 2. The flavor profile does not go well with the food.
- (Japanese) kewpie mayo – I love using kewpie mayo because it’s rich, creamy, and has a umami flavor that cannot compare to regular mayo. It’s always in my pantry, since I use it for many recipes, like my homemade Spicy Mayo. If you don’t have it, you can substitue with regular mayo.
- Thai Sweet Chili Sauce – you can make your own (which I always recommend for sauces) or use store bought; both will work great for this recipe!
- green and red cabbage – green and red cabbage are similar vegetables with different colors, flavors, and textures, which is why I like using both for the slaw. However if you can only use one, I recommend using green cabbage, as it’s milder.
Recipe Instructions for Fried Shrimp Sliders
1. Season Butterflied Shrimp and Make Wet Batter
Pat dry the butterflied shrimp (the shrimp should be as dry as possible) and season with salt and pepper. Butterfllying shrimp is basically taking raw, peeled and deveined shrimp and making small cuts along the underside of the shrimp. The goal is to flatten the shrimp, the way you see in restaurants.
Mix the wet batter ingredients in a bowl until well combined. The consistency we’re after is something slightly looser than pancake batter. If you find the batter to be too thick, add more water.
2. Dredge and Fry the Shrimp
Coat the shrimp in the wet batter (avoiding batter on the tails), then cover completely with panko breadcrumbs. Make sure that the entire shrimp is coated and that there are no wet spots on the shrimp! Use your hands to pack in the breadcrumbs so they are thoroughly coated on the shrimp.
Once the shrimp are dredged in the panko breadcrumbs, let them rest on a tray while you heat up your oil for frying. This resting time will help the batter stay on the shrimp when frying.
In a heavy bottomed pot or dutch oven, heat neutral oil and fry the shrimp at 350°F for 2-3 minutes until deep golden brown. Fry in batches if needed to avoid the oil going below 325ׄ°F. Remove and drain to a wire rack to cool and to allow the excess oil to drain off.
3. Make the Cabbage Slaw
In a large bowl, mix together mayo, apple cider vinegar, Dijon mustard, honey, and salt and pepper. This will be the cabbage slaw dressing. Add the shredded carrot and cabbage into the bowl with dressing and mix well to combine.
4. Make the Sweet Thai Chili Mayo
In a small bowl, mix together kewpie mayo, sweet Thai chili sauce, grated garlic, lemon juice and salt. This will be the Sweet Thai Chili Mayo. Taste and adjust accordingly.
5. Assemble the Fried Shrimp Sliders
It’s time to assemble your Fried Shrimp Sliders! Take the bottom and top halves of the slider roll and spread the Sweet Thai Chili Mayo on it. (You can skip one side if you prefer less mayo.)
On the bottom half, add the fried shrimp. Layer cabbage slaw (as much or as little as you prefer) and then top with the top half of the roll. Serve immediately and enjoy your Fried Shrimp Sliders!
PRO TIPS
Expert Tips
- After your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying.
- Butterfllying shrimp is basically taking raw, peeled and deveined shrimp and making small cuts along the underside of the shrimp. The goal is to flatten the shrimp, the way you see in restaurants.
- Make sure that the entire shrimp is coated and that there are no wet spots on the shrimp! Use your hands to pack in the panko breadcrumbs so they are thoroughly coated on the shrimp.
- Once the shrimp are dredged in the panko breadcrumbs, let them rest on a tray while you heat up your oil for frying. This resting time will help the batter stay on the shrimp when frying.
- I highly recommend you use a thermometer to keep an eye on the temperature. Frying shrimp at a lower temperature will result in too much moisture and will turn them oily and soggy. Make sure your oil stays between 325-350F; if needed, cook the shrimp in batches.
- Green and red cabbage are similar vegetables with different colors, flavors, and textures, which is why I like using both for the slaw. However if you can only use one, I recommend using green cabbage, as it’s milder.
Storage, Reheating, and Make Ahead Tips
Fried Shrimp
- You can store leftover fried shrimp in an airtight container for up to 3 days in the refrigerator.
- Reheat in the air fryer for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!
Cabbage Slaw
- Store leftover cabbage slaw in an airtight container for up to 3-4 days. You may find that the slaw gets a little soft or soggy as it is stored – this is normal.
- Do not reheat the slaw!
Sweet Thai Chili Mayo
- Store in an airtight container in the refrigerator for up to 3-4 days. You may notice a little separation, which is normal. Stir before using.
Assembled Sliders
- If you have already assembled the Fried Shrimp Sliders, store them in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
- Reheat in the oven at 350F for 6-8 minutes until the shrimp is warmed through.
- Note: the fried shrimp will not be as crispy and the cabbage slaw will get warmed if you reheat the sliders assembled.
If you tried this Crispy Fried Shrimp Sliders Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Panko Shrimp Sliders
Ingredients
- 12 Hawaiian rolls, cut in half and warmed in the oven per package directions
- 1 lb peeled and deveined shrimp U15, butterflied with tails on
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup water
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 2 cups panko breadcrumbs
- neutral oil for frying, avocado, canola, or vegetable oil
Sweet Thai Chili Mayo
- 1/2 cup kewpie mayo
- 1/4 cup sweet Thai chili sauce
- 2 cloves garlic, grated
- 1 tbsp lemon juice
- ½ tsp kosher salt
Slaw
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 2 large carrots, shredded
- 1 tbsp parsley
- ½ cup mayo
- 2 tablespoons apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Kosher Salt and Pepper, to taste
Instructions
- Pat dry the butterflied shrimp and season with salt and pepper. Mix the wet batter ingredients in a bowl. If needed, add more water until you get the consistency of a loose pancake batter.
- Coat the shrimp in the wet batter (avoiding batter on the tails), then cover completely with panko breadcrumbs. Fry the shrimp at 350°F for 2-3 minutes until deep golden brown. Fry in batches if needed to avoid the oil going below 325ׄ°F. Remove and drain to a wire rack.
- In a large bowl, mix together mayo, apple cider vinegar, Dijon mustard, honey, and salt and pepper. Add the shredded carrot and cabbage and mix to combine.
- In a separate bowl, mix together kewpie mayo, sweet Thai chili sauce, grated garlic, lemon juice and salt.
- To assemble: spread the sweet chili mayo on the bottom and top half of a roll. Add the shrimp and slaw to the bottom half, then top with the top half of the roll and enjoy!
Notes
- After your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying.
- Butterfllying shrimp is basically taking raw, peeled and deveined shrimp and making small cuts along the underside of the shrimp. The goal is to flatten the shrimp, the way you see in restaurants.
- Make sure that the entire shrimp is coated and that there are no wet spots on the shrimp! Use your hands to pack in the panko breadcrumbs so they are thoroughly coated on the shrimp.
- Once the shrimp are dredged in the panko breadcrumbs, let them rest on a tray while you heat up your oil for frying. This resting time will help the batter stay on the shrimp when frying.
- I highly recommend you use a thermometer to keep an eye on the temperature. Frying shrimp at a lower temperature will result in too much moisture and will turn them oily and soggy. Make sure your oil stays between 325-350F; if needed, cook the shrimp in batches.
- Green and red cabbage are similar vegetables with different colors, flavors, and textures, which is why I like using both for the slaw. However if you can only use one, I recommend using green cabbage, as it’s milder.
- Fried Shrimp – You can store leftover fried shrimp in an airtight container for up to 3 days in the refrigerator. Reheat in the air fryer for 8-10 minutes at 350°F or in the oven at 400° for 15 minutes. The exterior should be crispy while keeping the inside juicy!
- Cabbage Slaw – Store leftover cabbage slaw in an airtight container for up to 3-4 days. You may find that the slaw gets a little soft or soggy as it is stored – this is normal. Do not reheat the slaw!
- Sweet Thai Chili Mayo – Store in an airtight container in the refrigerator for up to 3-4 days. You may notice a little separation, which is normal. Stir before using.
- Assembled Sliders – If you have already assembled the Fried Shrimp Sliders, store them in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days. Reheat in the oven at 350F for 6-8 minutes until the shrimp is warmed through. Note: the fried shrimp will not be as crispy and the cabbage slaw will get warmed if you reheat the sliders assembled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
