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Yields:
12
Prep Time:
15 mins
Total Time:
40 mins
We prefer almost everything in slider form. These mini sandwiches are probably a quarter of the size of what you'd find in New Orleans, but they're packed with just as much crunch and flavor.
Just like for a good po' boy, the shrimp gets battered (with a mixture of flour + cornmeal + Cajun seasoning) and fried (don't worry! it's a shallow fry). There's also a quick and easy remoulade, which you definitely DON'T want to skip. The simple spread made with mayo, whole grain mustard, hot sauce, lemon juice, and herbs takes these mini sandwiches to the next level!
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Ingredients
- 1/2 cup
whole milk
- 2
large eggs
- 1/2 cup
all-purpose flour
- 1/2 cup
finely ground cornmeal
- 1 Tbsp.
Cajun seasoning
- 1 tsp.
dried thyme
Kosher salt
Freshly ground black pepper
- 1 lb.
shrimp, peeled and deveined, tails removed
Vegetable oil, for frying
- 12
slider buns
Shredded iceberg lettuce, for serving
Sliced cherry tomatoes, for serving
For remoulade:
- 1 cup
mayonnaise
- 1 Tbsp.
whole-grain mustard
- 1 Tbsp.
lemon juice
- 1 Tbsp.
Louisiana hot sauce
- 1 Tbsp.
parsley, chopped
- 2
green onions, thinly sliced
Directions
- Step 1Make shrimp: In a large bowl, whisk together milk and eggs. In a separate large bowl, whisk together flour, cornmeal, Cajun seasoning, and dried thyme. Season with salt and pepper. Dredge shrimp in milk mixture, then toss in flour mixture until coated.
- Step 2In a large skillet over medium heat, heat about 2" of oil until the oil is shimmering. Fry shrimp until golden, about 2 minutes per side. Drain on a paper towel–lined plate.
- Step 3Make remoulade: Whisk together mayonnaise, mustard, lemon juice, hot sauce, parsley, and green onions.
- Step 4Build sliders: Spread remoulade on bottom slider buns and top with fried shrimp, lettuce, and tomatoes. Top with slider bun tops.
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