Shrimp Sliders | Club Narwhal
Are you pro shrimp or anti? I feel like shrimp are one of those divisive foods (much like brownies) and–no matter where you stand on the great divide–you probably have Very Strong Feelings about the peachy shellfish. Warren, for instance, cannot abide by the stuff. Like Jim Gaffigan in his hilarious Food: A Love Story, Warren believes shrimp are tantamount to sea bugs and cannot fathom why I take such great pleasure consuming the crazy looking creatures by the pound.

Me, I am a shrimp fan. Scratch that, I am a shrimp Super Fan. I like them beer-battered, sauteed, cold slathered in cocktail sauce, wrapped in corn tortillas, or simmered in chowder. I like them served with grits (or spoonbread) and I really like them boiled with potatoes and corn and thrown down the middle of a picnic table at a low country boil.
Shrimp Sliders | Club Narwhal
So when my grandma and aunt took me to their favorite shrimp burger place in Amelia Island, I knew I had to recreate those glorious things in the comfort of my own kitchen. What blew all of us away was how perfectly shrimp-y Tasty’s burgers were. Each burger was basically shrimp, held together by what seemed like a miracle (no heavy fillers), served with a heaping pile of fries. Simple is best, don’t you think?
Shrimp Sliders | Club Narwhal
Since I could pretty much have consumed my weight in shrimp burgers, I thought it would be fun to revamp them into cute little sliders. That way I could eat even more. Plus, toasting baby ciabattas is just plain adorable.
Shrimp Sliders | Club Narwhal
Do you see how shrimp-y these are? Chunks of sweet shrimp held together by a batter of cornstarch, mayo, and egg = true love. I did add some panko for a little crunch and to help the patties fry up even more golden and beautiful.
I can imagine these babies would taste even better with some minced jalapeno or even mango. Not that I need any more excuses to make these!
Shrimp Sliders | Club Narwhal
And while Herbed Bistro Fries would be an undeniably perfect companion to these sliders, I kept things simple and just ripped open a bag of my favorite wavy chips. Why is it that wavy potato chips just taste better than non-wavy?
Shrimp Sliders | Club Narwhal
So there you have it, my ode to shrimp and shrimp burgers. And potato chips. Just imagine digging into this while ocean waves crash around you and the sun toasts your skin to a golden, golden brown.
Dreamy times infinity, yes?
Shrimp Sliders | Club Narwhal

Shrimp Sliders

Adapted from Today’s Parent
1 pound raw large peeled shrimp, peeled and deveined
1 tablespoon cornstarch
1 teaspoon lime zest
1/2 teaspoon salt
1 tablespoon mayonnaise
1 egg white
2 tablespoons chopped green onion
1/2 cup Panko bread crumbs
vegetable oil for frying
mini ciabatta buns
more  mayonnaise and lettuce for topping
Roughly chop shrimp into 1/2-inch chunks (make sure to keep the pieces, well, chunky, not minced) and sprinkle with cornstarch, lime zest, and salt. Mix mayo and egg white together and add to the shrimp mixture. Fold in green onion and Panko. Put mixture in the refrigerator for 20-30 minutes to make the patties easier to handle.
Heat a tablespoon or two of vegetable oil in a nonstick pan over medium heat. Form shrimp mix (it will be quite sticky) into slider-size discs and fry until golden brown on both sides (about 2-3 minutes per side). Serve on toasted ciabatta smeared with mayo and topped with leafy lettuce. A side of potato chips helps it all go down even better!

Are you a sea bug fan? Check out my Under the Sea Pinterest board for more ideas!

Shrimp and Spoonbread Grits


Blackened Shrimp Tacos
Low Country Boil
Skinny Clam and Shrimp Chowder

Never Miss A Recipe!

Subscribe to receive new recipes via email PLUS access to my free digital downloads library!

A password will be emailed to you after your subscription is confirmed.

Leave a Reply

Your email address will not be published. Required fields are marked *