Panko Shrimp Sliders

Fried shrimp sliders on a cutting board.

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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!

Prep Time30

Cook Time15

Course: Side Dish

Cuisine: Asian

Servings: sliders

Author: Chris Joe

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

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.

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