Bang Bang Shrimp Cake Sliders

Total Time

Prep: 30 min. + chilling Cook: 10 min./batch


12 sliders

Updated: Oct. 14, 2023
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
Bang Bang Shrimp Cake Sliders Recipe photo by Taste of Home


  • 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


  1. 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 lightly but thoroughly. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes.
  2. 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.
  3. 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. If desired, secure each slider with a toothpick. Serve with additional Sriracha chili sauce if desired.

Nutrition Facts

1 slider: 210 calories, 10g fat (1g saturated fat), 63mg cholesterol, 321mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 11g protein.