Shrimp Salad Sliders
These 30-minute Shrimp Salad Sliders are super easy to make and packed with creamy and cheesy shrimp and veggies. I love them as a snack, appetizer, or even a light dinner with some roasted veggies or rice on the side. Each bite has that soft Hawaiian roll soaked in buttery garlic sauce and stuffed with shrimp salad made with cream cheese and mozzarella.
The other day I made these sliders when some friends popped by last minute, and wow, they saved me. If you ever find yourself in a pinch with no clue what to make, trust me, these shrimp salad sliders come to the rescue every time. Two more quick appetizers I lean on are my honey garlic chicken wings and those crispy chip covered chicken tenders. Total crowd-pleasers!
Table of contents
This recipe was totally inspired by my shrimp salad that everyone keeps asking for. Making sliders out of it is just the next fun step. I just mix up the creamy filling while the oven preheats, pile it onto slider rolls, and bake until golden and melty. Oh… so good! Super simple and seriously tasty.
Why you will love this recipe
- Easy and quick to make: I can whip these up in half an hour, and they always save the day when friends pop over unannounced or I need something quick before dinner.
- Creamy, cheesy, so tasty: The filling is packed with mozzarella, cream cheese, garlic, and lemony shrimp. It’s rich, comforting, and my kids always goes back for seconds.
- Great for sharing: Whether it’s a birthday, game night, or just a regular Tuesday, these sliders are always a favorite at any party or family dinner.
- Easy to mix and match: I’ve swapped the shrimp for chicken once, added spicy mayo another time, and even served them open-faced for fun. There’s no wrong way to enjoy them.
What you will need
- Shrimp: I use small shrimp and chop them finely so everything is full of flavor.
- Fresh veggies and herbs: A bit of celery, red onion, garlic, lemon juice, and dill gives everything crunch and brightness.
- Cheese and butter: I mix in cream cheese and mozzarella for a creamy and melty texture and brush melted butter on top for that golden finish.
- Sauces and seasonings: Mayo, Dijon, salt, and pepper bring it all together with the right balance of creaminess and tang.
- Bread: Sweet Hawaiian rolls are soft and the perfect size for these tasty little sliders.
How to make
Preheat the oven: Set it to 350°F so it’s ready when you are.
Make the shrimp mixture: In a large bowl, I stir together the chopped shrimp, lemon juice, celery, red onion, garlic, mayo, Dijon, dill, cream cheese, mozzarella, and a pinch of salt and pepper. It should look creamy and scoopable.
Make the butter topping: I mix the melted butter with garlic powder and red pepper flakes in a small bowl.
Prep the buns: I slice the Hawaiian rolls in half horizontally and place the bottom halves in a 9×13 baking dish. Then I brush them lightly with half of the butter mixture.
Assemble: I spread the shrimp mixture evenly over the bottom buns and gently place the top buns back on.
Brush and bake: I brush the tops with the remaining butter and bake for 10 to 15 minutes, just until the cheese is melty and the buns are golden.
Cool and serve: I let the sliders cool for about 10 minutes, then slice and serve them warm.
Expert tip
Use freshly cooked shrimp
The best expert tip for making these shrimp salad sliders is to use freshly cooked and chilled shrimp. I like to boil mine with a squeeze of lemon and a pinch of salt, then chill them quickly in an ice bath. This helps the shrimp stay firm, juicy, and full of flavor instead of turning mushy in the mix. Trust me, it makes a big difference in taste and texture!
More tips to consider:
- After mixing everything, I like to let the shrimp salad chill in the fridge for 15 to 30 minutes. It helps the flavors come together better.
- If I’m short on time, I just use pre-cooked frozen shrimp. Bottled lemon juice works fine too when I don’t feel like squeezing fresh.
- I always spray a little olive oil in the baking dish first. It keeps the rolls from sticking and makes cleanup so much easier.
- These sliders are great for lunchboxes or quick meals during the week. My kids love them and I always make a few extra for myself.
- If you’re making these for a party or picnic, double the recipe. They always disappear fast, and leftovers taste great the next day.
Recipe variations
- Add your veggies: I like tossing in whatever veggies I have on hand. Chopped green onion, shredded carrots, or even small broccoli florets all work great.
- Make it a wrap: Sometimes I skip the rolls and wrap the shrimp salad in a big lettuce leaf or a soft tortilla. It makes a quick and fun handheld lunch.
- Add extra flavor: When I want more flavor, I mix in a splash of teriyaki, soy sauce, or even Worcestershire. It gives the shrimp salad a little savory twist.
- Try Miracle Whip: If you like a bit of sweetness, swap mayo for Miracle Whip. It adds a tangy taste that’s super yummy with shrimp.
- Spicy version: I stir in some sriracha with mayo to make a spicy dressing. Just a little gives it a nice kick without being too much for the kids.
- No shrimp option: You can use half shrimp and half canned tuna or another protein. I’ve done it when I was short on shrimp and it still tasted great.
Serving suggestions
If I’m making these shrimp salad sliders for lunch, I love pairing them with something light and crunchy like my cucumber avocado tomato salad or a delicious strawberry orzo spring salad. It makes the whole plate taste super fresh and easy, especially on warm days when nobody wants anything heavy.
For parties or potlucks, I serve the sliders next to a big tray of crack turkey pinwheels or even some cheeseburger egg rolls for the kids. These little sandwiches fit right in and always get eaten first, especially when I bring them chilled and pre-assembled.
How to store leftovers
- Refrigerate: I keep leftover sliders in an airtight container in the fridge, and they stay good for up to three days.
- Freeze: If I want to freeze them, I wrap each one in plastic wrap, then pop them into a freezer bag. They last up to three months this way.
- Thaw: When I’m ready to eat, I just move them to the fridge the night before to thaw slowly and safely.
Frequently asked questions
No, you don’t have to. If I’m short on time or want something lighter, I’ll skip the baking and just serve them cold like a classic shrimp salad sandwich. But when I have the oven on, I love the way the cheese melts and the tops of the rolls get toasty.
Sweet Hawaiian rolls are my go-to because they’re soft and just the right size for sliders. But I’ve also used mini brioche buns and even leftover dinner rolls, and they work great too. Toasting them for a few minutes makes them even more delicious.
I usually start by soaking the shrimp in a simple saltwater brine for about 30 minutes. Then I drop them into boiling salted water and let them cook for just a minute before quickly cooling them in an ice bath. If I don’t have ice ready, running them under cold water works too. This helps keep the shrimp tender and flavorful without overcooking.
More party food:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Shrimp Salad Sliders
Ingredients
- 1 pack Hawaiian Rolls 12 mini
- 1/2 cup butter melted
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
Shrimp mixture:
- 1 pound shrimp peeled and deveined – finely chopped
- 1 teaspoon lemon juice
- 1 cup celery finely diced
- 1/2 red onion finely minced
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 3/4 cup cream cheese room temperature
- 1 cup mozzarella cheese shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine all the Shrimp Mixture ingredients, and stir well.
- Make the butter topping: In a medium bowl, combine melted butter, garlic powder, and red pepper flakes.
- Split slider buns in half horizontally and place the bottom part in a 9×13 baking pan. Lightly brush it with the melted butter mixture.
- Spread the shrimp mixture evenly on top.
- Close the sandwiches with the remaining top part of the buns. Brush the buns with the remaining butter mixture.
- Bake until cheese is melty and buns are golden, 10 to 15 minutes.
- Remove from the oven and let the sliders cool for 10 minutes before serving. Slice and enjoy!
Notes
Use freshly cooked shrimp
The best expert tip for making these shrimp salad sliders is to use freshly cooked and chilled shrimp. I like to boil mine with a squeeze of lemon and a pinch of salt, then chill them quickly in an ice bath. This helps the shrimp stay firm, juicy, and full of flavor instead of turning mushy in the mix. Trust me, it makes a big difference in taste and texture!More tips to consider:
- After mixing everything, I like to let the shrimp salad chill in the fridge for 15 to 30 minutes. It helps the flavors come together better.
- If I’m short on time, I just use pre-cooked frozen shrimp. Bottled lemon juice works fine too when I don’t feel like squeezing fresh.
- I always spray a little olive oil in the baking dish first. It keeps the rolls from sticking and makes cleanup so much easier.
- These sliders are great for lunchboxes or quick meals during the week. My kids love them and I always make a few extra for myself.
- If you’re making these for a party or picnic, double the recipe. They always disappear fast, and leftovers taste great the next day.
Nutrition