Coconut Shrimp Sliders
1 SeaPak Butterfly Shrimp Oven Crispy Family Pack (20 ounce)
3/4 cup orange marmalade or apricot jam
1 can of pineapple rings with natural juice
1/2 cup shredded coconut
1/3 cup rice wine vinegar
1 bag of shredded cabbage and carrots (coleslaw mix)
12 pack of Hawaiian style rolls
Drain a can of pineapple rings; reserve the juice. Lay the pineapple rings on a paper towel and pat dry.
Pre-heat 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.
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 set at room temperature to soften cabbage.
Slice a 12 pack of Hawaiian rolls in half with a bread knife. 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. Cut a few rings in half to fit. Spoon coleslaw on top of each pineapple ring.
Place 2 butterfly shrimp on each sandwich. Add tops to each roll to complete the sandwich. Serve 2-3 sandwiches per person. Pull off the tails of each shrimp before eating.