Ingredients

The following ingredients have 14 Servings
  • 1 (18 ounce) package SeaPak Popcorn Shrimp
  • 1/2 cup Ranch dressing
  • 4 tablespoons Sriracha
  • 4 slices cheese ((Pick your favorite! I used Pepper Jack))
  • 16 slider buns or rolls
  • 1 cup finely chopped cabbage ((red, green, or a combo of both))
  • 1/2 cup thinly sliced cucumber
  • 2 green onions (thinly sliced)
  • 2 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground ginger
  • Salt and pepper (to taste)

Instruction

  • Cook SeaPak Popcorn Shrimp to package instructions. Leave the oven heated. Set aside shrimp when cooked.
  • While popcorn shrimp is cooking, prep the slaw. Place all ingredients for the Fresh Summer Slaw in a large bowl. Toss or stir to combine. Set aside.
  • Place ranch and Sriracha in a separate large bowl. (If you don't want much kick to the sauce, you can just add the 2 tablespoons of Sriracha, or you can add more to adjust to your desired level of spicy.) Stir to combine.
  • Place popcorn shrimp in the bowl with the Sriracha mixture, and toss to fully coat shrimp.
  • Place bottom half of slider buns on a baking sheet. Top with 2-3 tablespoons of the Sriracha ranch coated popcorn shrimp.
  • Tear or cut each large cheese slice into quarters so that you have 4 smaller squares. Top each shrimp bun with a mini cheese slice.
  • Place baking sheet in the 450 oven, and bake for about 5 minutes or until cheese is melted and bun is toasty. Remove from oven.
  • Top each popcorn shrimp bun with 1-2 tablespoons of slaw. Place top half of bun on top. You can use a toothpick to hold the whole popcorn shrimp slider together.
  • Serve fresh and warm.