Shrimp Sliders
Rated 4.7 stars by 3 users
You’ll find yourself with a little extra garlic purée (hello, garlic toast!) and extra spicy
mayonnaise, but no one will mind having these delicious condiments on hand for other uses.
Make sure to save the flavorful garlic oil, too, great for drizzling and vinaigrettes. If you can’t
find sweet soy sauce or rice wine vinegar, substitute regular soy sauce and rice vinegar
Sam Davis
Ingredients
½ cup peeled garlic cloves (from about 2 heads)
Canola oil
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1 cup Duke’s Mayonnaise
2 tbsp. gochujang pepper paste
1 tbsp. sweet soy sauce
½ tbsp. rice wine vinegar
½ tsp. sesame oil
1 tsp. coarse kosher salt
1 cup all-purpose flour
1 tbsp. plus ¾ tsp. coarse kosher salt
1 tbsp. plus ¾ tsp. chili powder
2 ¼ tsp. onion powder
2 ¼ tsp. garlic powder
2 ¼ tsp. ground black pepper
2 ¼ tsp. paprika
½ lb. large (16/20) shrimp, peeled and deveined, cut in half lengthwise
6 Hawaiian buns, cut in half and toasted
12 dill pickles
6 bamboo skewers
For the spicy mayonnaise:
For the shrimp sliders
Directions
Place garlic cloves in a small pot and cover with about 1 inch of canola oil. Cook over medium-low heat, stirring often to keep garlic from sticking or burning, until the garlic is caramelized and deep golden brown, about 30–35 minutes. Using a slotted spoon, transfer garlic cloves to a blender and purée until smooth (reserve oil for another use).
In a medium mixing bowl, whisk together 2 tablespoons of garlic purée, Duke’s mayonnaise, gochujang, sweet soy sauce, rice wine vinegar, sesame oil, and salt. Refrigerate until ready to use.
In a large bowl, whisk together flour, salt, chili powder, onion powder, garlic powder, black pepper, and paprika. Add shrimp and toss until thoroughly coated with dredge.
Fill a large heavy-duty pot with 2 inches of canola oil and heat to 350˚F. Fry shrimp, 3 to 4 pieces at a time, until crispy brown and cooked through, about 1–2 minutes. Repeat until all shrimp have been cooked.
Spread spicy Duke’s sauce on the top and bottom of the toasted Hawaiian rolls (about 1 teaspoon per roll). Pile 3 to 4 fried shrimp on the bottom bun, top with two pickles, then secure closed with a skewer. Serve immediately
