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    The Best Ginger Shrimp Sliders Appetizer

    These shrimp sliders land right in that sweet spot between craveable and classy. They’ve got the richness and heat people love, the kind of bite that disappears fast at a party, and they look sharp enough for a holiday spread. They work for game-day grazing, cocktail hours, or any moment when you want something small, addictive, and gone in seconds.

    [[ recipeID=recipe-2mjbka6bo, title=Ginger Shrimp Slider Appetizer ]]

    Frequently Asked Questions 

    Are these good for entertaining?
    Absolutely. They’re bite-size, tidy, and disappear fast. Think game day, holiday parties, cocktail spreads, or backyard grazing.

    Are they spicy?
    They bring gentle heat thanks to the chili sauce. Nothing that should scare spice-shy guests, but enough kick to keep things interesting.

    Can I make the sliders ahead of time?
    You can mix and shape the shrimp patties ahead and keep them chilled until you’re ready to cook. Hold off on assembly until the last minute so everything stays crisp.

    Do I have to use bread rounds?
    The toasted rounds keep things elegant, but you can swap in mini brioche buns, crackers, or whatever your snack architecture demands.

    Can I adjust the flavor?
    Sure, dial the chili up or down, add herbs, or brighten the mayo with lemon. The sliders won’t complain.

     


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    Ginger Shrimp Slider Appetizer

    This recipe elevates shrimp into elegant little bites: a smooth ginger-forward mixture folded with chives, shaped into petite patties, and seared until golden. Toasted bread rounds stand in as crisp mini buns, while a glossy chili mayo adds color and heat. A touch of herbs finishes the sliders with polish. Warm, tidy, and cocktail-party ready.

    Servings: 8 people

    Keywords:

    • Prep Time: 15 mins
    • Cook Time: 8 mins
    • Total Time: 23 mins

    Ingredients

    Instructions

    Ingredients

    • 1 lb North Coast Naked Shrimp, peeled & deveined
    • 1 ½ tbsp Fresh Ginger, peeled & grated
    • 2 tsp Sesame Oil
    • 2 tsp Soy Sauce
    • 3 tsp Chili Sauce
    • 1 tsp Kosher Salt
    • 1 tsp Fresh Ground Black Pepper
    • 2 tbsp Corn Starch
    • ½ Cup Chives, finely chopped
    • 10 slices of your favorite sandwich bread (white or wheat)
    • 3 tbsp Vegetable Oil
    • 3 tbsp Olive Oil
    • ½ cup Mayonnaise
    • 3 tbsp Chili Sauce
    • ¼ cup Chopped Parsley, optional

    Instructions

    1. Set aside 4 to 5 shrimp and roughly chop. Place remaining shrimp in a food processor and pulse until nearly smooth.
    2. Add grated ginger, soy sauce, sesame oil, and chili sauce to the blender. Blend until fully combined.
    3. Transfer shrimp mixture to a mixing bowl. Fold in chopped shrimp, salt, and pepper.
    4. Add cornstarch and chives, mixing until evenly incorporated. Set aside to rest briefly.
    5. Using a 2-inch round cutter, cut circles from the sandwich bread, avoiding crusts. Place rounds on a baking sheet, drizzle with olive oil, and bake at 350°F for 3 to 5 minutes until toasted and golden.
    6. Form the shrimp mixture into small patties, about 1 to 2 tablespoons each, flattening slightly.
    7. Heat a skillet over medium heat with vegetable oil. Add shrimp sliders, spacing evenly, and cook for about 3 minutes per side until golden and cooked through.
    8. In a small bowl, combine mayonnaise and chili sauce to make the chili mayo.
    9. To assemble, place a shrimp slider on a toasted bread round, top with a dollop of chili mayo, and finish with a second bread round.
    10. Garnish with chopped parsley if desired and serve warm.