Bang Bang Shrimp Sandwich With Slaw Recipes

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BANG BANG SHRIMP CAKE SLIDERS

My family loves these shrimp sliders. The bang bang slaw dressing and shrimp cake patties can be made ahead. When ready to serve, toss the cabbage slaw and sear the shrimp cakes, then assemble and enjoy. -Kim Banick, Salem Oregon

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 12 sliders.

Number Of Ingredients 14



Bang Bang Shrimp Cake Sliders image

Steps:

  • Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

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
3 tablespoons canola oil
Additional Sriracha chili sauce, optional

COPYCAT BANG BANG SHRIMP®

Just like the appetizer at Bonefish Grill®!

Provided by linzleel

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 4

Number Of Ingredients 8



Copycat Bang Bang Shrimp® image

Steps:

  • Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
  • Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
  • Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Nutrition Facts : Calories 588 calories, Carbohydrate 27 g, Cholesterol 183 mg, Fat 45 g, Fiber 2.4 g, Protein 20.1 g, SaturatedFat 6.4 g, Sodium 579 mg, Sugar 7.1 g

½ cup mayonnaise
¼ cup Thai-style sweet chili sauce
3 dashes Sriracha hot chile sauce, or to taste
½ cup cornstarch, or as needed
1 pound medium shrimp, peeled and deveined
oil for frying
8 lettuce leaves
1 bunch green onion, chopped, or to taste

BANG BANG SHRIMP SANDWICH WITH SLAW

Make and share this Bang Bang Shrimp Sandwich With Slaw recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 25m

Yield 4 Sandwiches

Number Of Ingredients 14



Bang Bang Shrimp Sandwich With Slaw image

Steps:

  • Equipment:.
  • Heavy pot for frying or table top fryer.
  • In a medium heavy pot, heat oil to 375 degrees F. In a small bowl, whisk to combine mayonnaise, Thai sweet chili sauce and chili garlic sauce. Set aside.
  • In a large bowl, combine cabbage, carrots, sugar, lime juice and olive oil. Season to taste with salt.
  • Working in batches, in a medium bowl, toss to combine shrimp with cornstarch, coating completely. Fry the shrimp until golden and crisp, about 1-2 minutes. Remove from oil and drain on a towel-lined plate, then place shrimp in a bowl and toss to combine with the sauce.
  • Spoon cabbage slaw onto bottom of bun and top with shrimp. Sprinkle with scallions.

1 quart canola oil
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
1 tablespoon chili-garlic sauce
3 cups shredded red cabbage
1 cup grated carrot
3 teaspoons sugar
2 limes, juiced
3 tablespoons olive oil
1 1/2 lbs small shrimp, peeled and deveined
3/4 cup cornstarch
4 brioche buns, toasted
2 scallions, sliced
kosher salt

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