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Shrimp Sliders with Spicy Garlic Mayo

1 Hr


For the Spicy Mayonnaise:

½ Cup Peeled Garlic Cloves (from about 2 heads)

1 Cup Mayonnaise

2 Tablespoons Gochujang Pepper Paste

1 Tablespoon Sweet Soy Sauce

½ Tablespoon Rice Wine Vinegar

½ Teaspoon Sesame Oil

1 Teaspoon Coarse Kosher Salt

For the Shrimp Sliders:

1 Cup All-Purpose Flour

1 Tablespoon plus ¾ Teaspoon Coarse Kosher Salt

1 Tablespoon plus ¾ Teaspoon Chili Powder

2 ¼ Teaspoon Onion Powder

2 ¼ Teaspoon Garlic Powder

2 ¼ Teaspoon Ground Black Pepper

2 ¼ Teaspoon Paprika

1 Pound Large Shrimp, peeled and deveined, cut in half lengthwise

Canola Oil, for frying

24 Martin’s Sweet Party Potato Rolls, cut in half and toasted

24 Bamboo Skewers

Serves: 8-12


Step 1

Preheat oven to 400. Remove extra layers of skin from garlic heads, leaving enough to keep cloves together. Cut a 1/4-inch off the top of garlic head so you can see inside cloves. Drizzle oil over garlic heads and wrap with aluminum foil. Place on baking sheet and roast for 45 minutes. Remove foil and squeeze out roasted garlic cloves. Whisk until smooth.

Step 2

In medium mixing bowl, whisk together 2 tablespoons of garlic purée, mayonnaise, gochujang, sweet soy sauce, rice wine vinegar, sesame oil, and salt. Refrigerate until ready to use.

Step 3

In large bowl, mix together flour, salt, chili powder, onion powder, garlic powder, black pepper, and paprika. Add shrimp and toss until thoroughly coated with dredge.

Step 4

In large skillet, heat canola oil over medium heat. Pan fry shrimp in batches until crispy brown and cooked through, about 1–2 minutes. Repeat until all shrimp have been cooked.

Step 5

Cut Martin’s Sweet Party Potato Rolls into two sheets. Place each sheet on baking pan and toast in oven for 5-10 minutes.

Step 6

Spread spicy garlic mayo sauce on the top and bottom of the toasted Martin’s Sweet Party Potato Rolls (about 1 teaspoon per roll). Place 2 fried shrimp on bottom bun and add top bun. Secure slider with skewer. Serve immediately.

Recipe adapted from: