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Directions

PREHEAT oven to 450˚F.

ARRANGE the shrimp in a single layer on a large baking sheet. Prepare according to package instructions.

STIR together mayonnaise, soy sauce, lemon juice, hot sauce, chopped cilantro in a small bowl. Place bowl in the refrigerator until ready to serve.

PLACE 1/4 cup shredded cabbage on bun. Top with 4 shrimp. Spread 2 tablespoons of the soy lemon aioli mixture on the top.

CUT the tails off the shrimp. Place 4 shrimp in each sandwich. Serve immediately.

From Stephanie V: I like to use the pre-packaged bags of shredded cabbage and carrots on these sandwiches.

From Anna R: I add some diced red and yellow peppers to this as well.

Ingredients

1 package (9 oz) SeaPak® Jumbo Butterfly Shrimp - Oven Crispy or 1 package (8 oz) SeaPak® Butterfly Shrimp - Oven Crispy, frozen

3/4 cup shredded cabbage

3 sesame topped hamburger buns

1/2 cup light mayonnaise (may substitute regular mayonnaise if desired)

1/2 teaspoon low sodium soy sauce

1/2 teaspoon lemon juice

4 drops of hot sauce (use more or less to taste)

3 teaspoons fresh cilantro, chopped

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