18 oz. SeaPak Popcorn Shrimp
12 slider buns
2/3 cup of mayonnaise, divided
3 TBSP sweet chili sauce
1 TBSP sriracha
2 cups red cabbage, chopped
1/4 tsp salt
1/8 tsp pepper
3 TBSP butter, melted
Bake popcorn shrimp according to package instructions.
In a small bowl, combine ⅓ cup mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set 3 TBSPs of the sauce to the side.
In another bowl combine the red cabbage and the remaining ⅓ cup of mayonnaise. Salt and pepper to taste.
Add shrimp to a large bowl and pour the Bang Bang sauce over them. Toss gently until thoroughly coated.
Cut slider buns in half and place the bottom buns on a baking sheet.
Spread the bottom buns with the remaining 3 TBSPs of Bang Bang sauce.
Distribute the Bang Bang Shrimp over the bottom buns. Top with the red cabbage slaw.
Place the top slider buns over the slaw and spread the melted butter over them.
Cover the sliders with foil and place in oven to bake for approximately 10 minutes. Enjoy!