Prep the Pineapple

Drain a can of pineapple rings; reserve the juice. Lay the pineapple rings on a paper towel and pat dry.

Prepare the Shrimp

Preheat the oven to 425ºF. Line a cookie sheet with parchment paper. Lay the SeaPak Butterfly Shrimp on the pan, flat and not touching each other. Bake the shrimp for 10-12 minutes.

Make the Fresh Coleslaw

While the shrimp is baking, add coconut to marmalade or jam. Stir until mixed. Add pineapple juice to coconut and marmalade mixture 1 Tbsp at a time, using no more than 6 Tbsp of pineapple juice.

Stir until mixed to desired consistency, a little thicker than salad dressing. Whisk in 1/3 cup of rice wine vinegar.

Pour the dressing mixture over 4 cups of shredded cabbage and carrots (unprepared coleslaw). Toss with tongs to coat. Allow to sit at room temperature to soften cabbage.

Assemble the Coconut Shrimp Sliders

Separate the tops of the rolls from the bottoms. Arrange the bottoms on a platter.

Drain coleslaw in a colander over a bowl to remove excess moisture. Place a pineapple ring on each roll. Spoon coleslaw on top of each pineapple ring.

Remove the tails from the shrimp and place 2 butterfly shrimp on each sandwich. Add tops to each roll to complete the sandwich. Serve 2-3 sandwiches per person.

Pro Tip

Add Sriracha sauce on the side for a kick!