Why should beef get all the fun. These shrimp patties are a great twist on sliders. They’re packed with citrus, bacon and a little heat.
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Shrimp Sliders
In the past, seafood burgers that I have tried have been dry. That’s because they usually contain more bread crumbs and eggs than seafood.
My shrimp patties are made with bacon instead, which adds just the right amount of fat for a juicy shrimp patty.
This slider made with shrimp, bacon and poblano pepper is mouthwatering. It’s sandwiched in an earthy corn whole wheat tortilla and a butter garlic lime aioli.
I cooked the bacon in the oven for about 15 minutes. I didn’t want it crispy, but it needs to be somewhat cooked because the shrimp patties are going to cook quickly, and you don’t want raw bacon in your patties.
For even texture, you’ll mince the shrimp, bacon and vegetables. For seasoning, I’m using ponzu because it has a nice citrus flavor that goes well with seafood.
You can place these sliders on buns, but they’re even better sandwiched between lightly grilled corn tortillas.
Shrimp Patties with Garlic Lime Aioli
Ingredients
- 8 slices bacon, partially cooked
- 2 lb shrimp
- 1 poblano, seeded
- 1/4 cup red onion
- 1 clove garlic
- 1 tbsp ponzu sauce, or soy sauce
- 1/2 lime (just the zest)
- 1/2 tsp kosher salt
- 2 tbsp butter, softened
- 8 corn tortillas
- 4 tomatoes, thinly sliced (optional)
Garlic Lime Aioli
- 1/4 cup mayonnaise
- 2 tbsp butter, softened
- 1/2 lime (just the juice)
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
- pinch cayenne, optional
Instructions
- Partially Cook Bacon: Heat the oven to 400F. Line a rimmed sheet pan with foil. Place the bacon on the pan in a single layer and cook for 15 minutes.
- Mince: Peel and devein the shrimp. Separately mince the shrimp, bacon and veggies in a food processor.
- Mix: Combine the ingredients in a large bowl, and add the ponzu, lime zest, salt and 2 tablespoons butter.
- Form: Shape the mixture into 20 slider-sized patties. Refrigerate.
- Cut: Using a round cookie cutter, cut 5 rounds out of each tortilla. You should end up with 40 rounds.
- Dress: Spread aioli (recipe below) on each tortilla round.
- Grill Patties: Light the grill on high. Prepare the sliders in batches by grilling 10 at a time. Place patties on a hot grill for 3 minutes. Flip. Grill for 3 more minutes.
- Grill Tortillas: Place a tortilla round, sauce side down on top of each patty and flip. Grill for about 30 seconds. Place another tortilla round, sauce side down on each patty and flip. Grill for about 30 seconds.
- Garnish: Remove from the heat and add a tomato slice under the patty. Serve immediately.
Garlic Lime Aioli
- Mix: Combine all ingredients, until smooth.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Bacon: Regular thickness is best.
- Shrimp: Look for peeled, deveined raw shrimp. Otherwise, you’ll need to peel it and remove the vein.
- Poblano Pepper: Remove the stem and seeds.
- Red Onion
- Fresh Garlic
- Ponzu Sauce: This is like soy sauce with a hint of citrus.
- Lime: You’ll need the zest and juice of half a lime.
- Butter: For the meatballs and aioli.
- Corn or Flour Tortillas
- Tomatoes: I use Roma tomatoes. They’re just the right size for the sliders.
- Mayonnaise
- Kosher Salt
- Garlic Powder
- Cayenne Pepper
Substitutions: You can use any other type of pepper in place of the poblano. Soy sauce can be used in place of the ponzu sauce. Lemon zest can be used instead of lime.
See the full recipe card for servings and a full list of ingredients.
How to Make Shrimp Patties
- Cook Bacon: Heat the oven to 400F. Line a rimmed sheet pan with foil. Place the bacon on the pan in a single layer. Cook for 15 minutes. You don’t want it crispy – just partially cooked.
- Mince: Peel and devein the shrimp. Place the shrimp, bacon, pepper, onion and garlic in a food processor and process until the meat is ground and the veggies are minced.
- Mix: Combine the minced ingredients in a large bowl. Add the ponzu sauce, lime zest and butter.
- Form: Shape the mixture into 20 slider size patties. Refrigerate.
✔️ PRO TIP
I like to mince the shrimp and bacon separately. You can mince the veggies together.
- Cut: Using a round cookie cutter, cut 5 rounds out of each tortilla. You should end up with 40 rounds.
- Make Aioli: Combine the mayo, 2 tablespoons butter, lime juice, salt, garlic powder and cayenne in a bowl.
- Spread: Spread the aioli on each tortilla round.
- Preheat: Heat the grill to high heat.
- Grill: Place the shrimp patties on a hot grill. Cook for 3 minutes. Flip. Grill for 3 more minutes.
✔️ PRO TIP
Make sure your grill grates are nice and clean. Wipe with oil to prevent sticking. Prepare the sliders in batches, grilling 10 at a time.
- Cook Tortillas: Place a tortilla round sauce side down on top of each patty and flip so the tortilla is on the grill. Cook for about 30 seconds. Place another tortilla round sauce side down on each patty and flip. Grill for another 30 seconds.
- Sandwich: Remove from the heat and add a tomato slice under the patty. Serve immediately.
✔️ PRO TIP
If you don’t have a grill, you can also pan-fry these in a skillet over medium heat with a little butter until they’re golden brown.
How to serve
The shrimp patties are wonderful on their own with just a little aioli and no tortilla. Serve them this way as a quicker appetizer.
For mini shrimp burgers, build them up with the tortilla and tomato. Assemble them onto a platter and serve right away.
While developing this recipe, I had a few grilling and assembly issues. I tried to include a slice of tomato on the patty during the grilling process, and God rest their souls, a few slipped through the grates when I performed the flip.
I finally realized it was easier to add the slippery tomato at the end, off the grill.
Storage
The shrimp patties are best stored by themselves without the tortillas, tomatoes or aioli. Store them in an airtight container in the fridge for 3-4 days.
If you store leftovers with the tortillas, they’ll likely get soggy.
Not a big fan of shrimp, but these look and sound WONDERFUL otherwise. Think I’ll try them with shredded chicken. Thanks for a great idea!
What a delicious slider! A much healthier version to the typical slider!
This look so incredibly and summer friendly. I’m definitely going to try it the next time I use the grill!!
I would recognize those tortillas anywhere. Absolutely delicious. I can’t wait to try them with these burgers!
I saw your shrimp bacon slider recipe photo on facebook and had to come over and visit. This looks so delicious. Great photos and a great idea. Looking forward to keeping in touch. Take Care, BAM