Description
Crispy parmesan-crusted shrimp served on soft slider buns with a tangy Caesar slaw and creamy garlic aioli, all baked on a single sheet pan for easy cleanup.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 12 slider buns
- 2 cups shredded romaine lettuce
- 1/2 cup Caesar dressing
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a bowl, mix Parmesan, panko, garlic powder, paprika, salt, and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with the Parmesan-panko mixture.
- Dredge each shrimp in flour, dip in egg, then coat in the Parmesan-panko mixture. Place on the sheet pan. Drizzle with olive oil.
- Bake shrimp for 12-15 minutes until golden and crispy.
- While shrimp bake, mix romaine lettuce with Caesar dressing to make the slaw. In a small bowl, combine mayonnaise, minced garlic, and lemon juice for the garlic aioli.
- Lightly toast slider buns in the oven for 2-3 minutes if desired.
- Assemble sliders: spread garlic aioli on bun bottoms, top with 2-3 shrimp, add a spoonful of Caesar slaw, and cover with bun tops. Serve immediately.
Notes
You can customize the seasonings to taste.