Authorluvafoodie
DifficultyIntermediate

Enjoy these sliders as an appetizer or a light summer lunch!

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Yields1 Serving
Prep Time1 hrCook Time15 minsTotal Time1 hr 15 mins
 ¾ cup of mayonnaise
 1/2 tsp. of Sriracha sauce
 1 12 oz. bag of cooked shrimp, deveined, and cut in half
 ½ cup of green onions chopped
 1 tsp. of minced garlic
 1 tbsp. of lemon juice
 ½ tsp of Old Bay Spices
 Dash of salt
 Dash of pepper
 6 King’s Hawaiian buns
 1 12 oz. bag of Sweet Kale vegetable salad kit (you will not use the packet of toppings)
 4 tbsp. of Orange Muscat Champagne Vinaigrette from Trader Joes
 ¼ cup of Olive Oil
 ½ tsp. of minced garlic
 ½ tsp. of ginger paste
 1 tbsp. of lime juice
 Dash of Salt and Pepper
1

1. Rinse shrimp and remove tail, devein.

2

2. Cut shrimp in half and set aside.

3

3. In a bowl combine: mayonnaise, sriracha sauce, green onions, garlic, lemon juice, old bay spice, salt, pepper.

4

4. Fold in shrimp, refrigerate.

5

5. In another bowl combine vinaigrette, olive oil, garlic, ginger, lime juice, salt and pepper. Whisk together until blended.

6

6. Add to vinaigrette, kale vegetable mix.

7

7. Cut buns in half.

8

8. Take one 1tbsp. of shrimp salad put on bottom of bun, top with 1 tbsp. of kale mixture.

9

9. Top with remaining half of bun.

Ingredients

 ¾ cup of mayonnaise
 1/2 tsp. of Sriracha sauce
 1 12 oz. bag of cooked shrimp, deveined, and cut in half
 ½ cup of green onions chopped
 1 tsp. of minced garlic
 1 tbsp. of lemon juice
 ½ tsp of Old Bay Spices
 Dash of salt
 Dash of pepper
 6 King’s Hawaiian buns
 1 12 oz. bag of Sweet Kale vegetable salad kit (you will not use the packet of toppings)
 4 tbsp. of Orange Muscat Champagne Vinaigrette from Trader Joes
 ¼ cup of Olive Oil
 ½ tsp. of minced garlic
 ½ tsp. of ginger paste
 1 tbsp. of lime juice
 Dash of Salt and Pepper

Directions

1

1. Rinse shrimp and remove tail, devein.

2

2. Cut shrimp in half and set aside.

3

3. In a bowl combine: mayonnaise, sriracha sauce, green onions, garlic, lemon juice, old bay spice, salt, pepper.

4

4. Fold in shrimp, refrigerate.

5

5. In another bowl combine vinaigrette, olive oil, garlic, ginger, lime juice, salt and pepper. Whisk together until blended.

6

6. Add to vinaigrette, kale vegetable mix.

7

7. Cut buns in half.

8

8. Take one 1tbsp. of shrimp salad put on bottom of bun, top with 1 tbsp. of kale mixture.

9

9. Top with remaining half of bun.

Sriracha Shrimp Sandwiches with Kale Slaw

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