My family loves these shrimp sliders. The slaw dressing and shrimp cake patties can be made ahead. When you’re ready to serve, toss the cabbage slaw, air-fry the shrimp cakes, assemble and enjoy. —Kim Banick, Turner, Oregon,
Ingredients
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- 1 large egg, lightly beaten
- 1/2 cup finely chopped sweet red pepper
- 6 green onions, chopped and divided
- 1 tablespoon minced fresh gingerroot
- 1/4 teaspoon salt
- 1 cup panko bread crumbs
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha chili sauce
- 1 tablespoon sweet chili sauce
- 5 cups shredded Chinese or napa cabbage
- 12 mini buns or dinner rolls, toasted
- 3 tablespoons canola oil
- Additional Sriracha chili sauce, optional
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Directions
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Nutrition Facts
1 slider: 210 calories, 10g fat (1g saturated fat), 63mg cholesterol, 321mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 11g protein.
