Sriracha Ranch Popcorn Shrimp Sliders
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 teaspoon ginger
- salt and pepper to taste
- 2 tablespoons soy sauce
- 1/2 cup ranch dressing
- 2 tablespoons white vinegar
- 2 green onions thinly sliced
- 1 (18 ounce) package seapak popcorn shrimp
- 2-4 tablespoons sriracha
- 3-4 slices cheese (pick your favorite! i used pepper j
- 12-16 slider buns or rolls
- 1 cup finely chopped cabbage (red green, or a combo of both)
- 1/2 cup thinly sliced cucumber
- Carbohydrate 3.87290092098731 g
- Cholesterol 3.08 mg
- Fat 4.91033791683709 g
- Fiber 1.0883541525271 g
- Protein 1.42283733546362 g
- Saturated Fat 0.764628833355488 g
- Serving Size 1 1 -16 slider (69g)
- Sodium 87.2774477481895 mg
- Sugar 2.78454676846021 g
- Trans Fat 0.388500833412579 g
- Calories 61 calories
Cook SeaPak Popcorn Shrimp to package instructions. Leave the oven heated. Set aside shrimp when cooked.While popcorn shrimp is cooking, prep the slaw. Place all ingredients for the Fresh Summer Slaw in a large bowl. Toss or stir to combine. Set aside.Place ranch and Sriracha in a separate large bowl. (If you don't want much kick to the sauce, you can just add the 2 tablespoons of Sriracha, or you can add more to adjust to your desired level of spicy.) Stir to combine.Place popcorn shrimp in the bowl with the Sriracha mixture, and toss to fully coat shrimp.Place bottom half of slider buns on a baking sheet. Top with 2-3 tablespoons of the Sriracha ranch coated popcorn shrimp.Tear or cut each large cheese slice into quarters so that you have 4 smaller squares. Top each shrimp bun with a mini cheese slice.Place baking sheet in the 450 oven, and bake for about 5 minutes or until cheese is melted and bun is toasty. Remove from oven.Top each popcorn shrimp bun with 1-2 tablespoons of slaw. Place top half of bun on top. You can use a toothpick to hold the whole popcorn shrimp slider together.Serve fresh and warm.
