Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Hawaiian Garlic Shrimp Sliders
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 9 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 314
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 149 mg
- Sodium
- 426 mg
These sliders draw their inspiration from the beloved garlic shrimp trucks and stands of Hawaii, translating the flavors to mini shrimp burgers. An outrageous amount of garlic is sauteed in butter and tossed with paprika and cayenne. The mixture is folded into chopped shrimp, shaped into patties and cooked until succulent. Serve these shrimp patties on sweet slider buns with a crunchy green slaw of shredded napa cabbage, sliced scallions and cucumbers and you will be transported.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 9 sliders
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 314
- Total Fat
- 17 g
- Saturated Fat
- 7 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 149 mg
- Sodium
- 426 mg
Ingredients
Directions
- Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside.
- Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside.
- Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes.
- Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns.
Cook’s Note
It’s best to use the freshest garlic you can find. Older garlic can have a slightly bitter taste and because so much is used in the recipe, it could affect the flavor of the final dish.
