Parmesan Crusted Shrimp Sliders
Parmesan Crusted Shrimp Sliders
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup Panko breadcrumbs, for extra crunch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 tablespoons melted butter, or olive oil
For the Caesar Slaw
- 2 cups Romaine lettuce, finely shredded
- 1/4 cup Caesar dressing, creamy style
- as needed red onion, sliced, optional
- as needed Parmesan, extra shaved, optional
For the Buns
- 4 Brioche slider buns, lightly toasted with butter
Instructions
- 1
Preheat your oven to 400°F (205°C).
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, toss the peeled and deveined large shrimp with the melted butter (or olive oil), garlic powder, smoked paprika, and salt and pepper to taste, ensuring all shrimp are evenly coated.
⏱️ 5 min
- 3
In a separate shallow dish, combine the freshly grated Parmesan cheese and Panko breadcrumbs. Press each seasoned shrimp into the mixture until it is well-coated on all sides.
⏱️ 5 min
- 4
Arrange the coated shrimp in a single layer on a sheet pan. Bake for 8–12 minutes, or until the shrimp are golden brown and cooked through.
⏱️ 12 min•🌡️ 400
- 5
While the shrimp bakes, prepare the Caesar slaw. In a medium bowl, toss the finely shredded Romaine lettuce with the creamy Caesar dressing until the lettuce is evenly coated. If desired, add sliced red onion and extra shaved Parmesan.
⏱️ 5 min
- 6
Toast the brioche slider buns until they are golden brown. This can be done in a toaster, under the broiler, or in a pan with a little butter.
⏱️ 3 min
- 7
To assemble the sliders, place a generous heap of the Caesar slaw on the bottom half of each toasted brioche bun. Layer 4-5 crispy Parmesan crusted shrimp on top of the slaw.
⏱️ 2 min
- 8
Close each sandwich with the top bun and serve immediately, optionally with a fresh lemon wedge on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Parmesan Crusted Shrimp Sliders
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup Panko breadcrumbs, for extra crunch
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 tablespoons melted butter, or olive oil
For the Caesar Slaw
- 2 cups Romaine lettuce, finely shredded
- 1/4 cup Caesar dressing, creamy style
- as needed red onion, sliced, optional
- as needed Parmesan, extra shaved, optional
For the Buns
- 4 Brioche slider buns, lightly toasted with butter
Instructions
- 1
Preheat your oven to 400°F (205°C).
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, toss the peeled and deveined large shrimp with the melted butter (or olive oil), garlic powder, smoked paprika, and salt and pepper to taste, ensuring all shrimp are evenly coated.
⏱️ 5 min - 3
In a separate shallow dish, combine the freshly grated Parmesan cheese and Panko breadcrumbs. Press each seasoned shrimp into the mixture until it is well-coated on all sides.
⏱️ 5 min - 4
Arrange the coated shrimp in a single layer on a sheet pan. Bake for 8–12 minutes, or until the shrimp are golden brown and cooked through.
⏱️ 12 min•🌡️ 400 - 5
While the shrimp bakes, prepare the Caesar slaw. In a medium bowl, toss the finely shredded Romaine lettuce with the creamy Caesar dressing until the lettuce is evenly coated. If desired, add sliced red onion and extra shaved Parmesan.
⏱️ 5 min - 6
Toast the brioche slider buns until they are golden brown. This can be done in a toaster, under the broiler, or in a pan with a little butter.
⏱️ 3 min - 7
To assemble the sliders, place a generous heap of the Caesar slaw on the bottom half of each toasted brioche bun. Layer 4-5 crispy Parmesan crusted shrimp on top of the slaw.
⏱️ 2 min - 8
Close each sandwich with the top bun and serve immediately, optionally with a fresh lemon wedge on the side.
⏱️ 1 min