Grilled Asian Shrimp Sliders with Sesame Ginger Slaw.

Grilled honey soy ginger glazed shrimp on brioche buns with sriracha mayo and a sesame ginger red cabbage slaw. These Asian-inspired shrimp sliders are sweet and savory with just enough kick. They’re so tasty! If you love shrimp and soy ginger flavors, make this slider recipe before grilling season is over.

An image of grilled shrimp sliders

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Grilled shrimp has got to be one of the best smells to waft through the air in the summer time. I have a feeling most of you feel the same, considering shrimp is the #1 consumed seafood in the US (and, if that’s the case, it’s probably the most loved in the US too.)

We love shrimp all the ways:

  • As shrimp cocktail
  • Stir fried with lots of veggies and served with rice
  • Blackened
  • Sautéed and served in tacos
  • As a topper on any summer salad – like panzanella, cobb, Caesar, etc.
  • And, especially, grilled

This shrimp is grilled and glazed with the best honey soy ginger glaze. Then, it’s served on brioche slider buns topped with sriracha mayo and an incredible and very simple soy ginger slaw. The whole recipe is just YUM. In our household, these sliders have raving fans. Even Lucca said words I have never heard him say before – “I LOVE this salad mamma!!” – meaning slaw. He never (ever!) eats salads or slaws with multiple ingredients. But he loved this slaw!

An overhead image of shrimp sliders

A little bit about these shrimp:

These Del Pacifico Wild Blue Mexican Shrimp are sweet and succulent, with a crisp texture. Remember how shrimp used to taste? That’s how these shrimp taste. They’re sustainable, chemical and preservative free, Fair Trade certified and 100% traceable. The shrimp comes from day boats using artisanal techniques that uses the wind and tide to drift a highly selective net. This technique has the lowest bycatch and fuel consumption per pound in the world.

An image of shrimp sliders on a white plate

What to look for when buying shrimp?

Look for shrimp without anything added. This shrimp is chemical and preservative free. Most shrimp, even shrimp branded as natural or wild, have some kind of chemical or preservative to preserve the color, texture etc. To make sure you’re buying sustainably grown and harvested shrimp, check out the Monterey Bay Aquarium’s Seafood Watch at These wild blue Mexican shrimp receive a “good choice by” Seafood Watch.  You can also look for shrimp that’s been eco-certified by the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), Naturland and Best Aquaculture Practices (BAP).

An image of grilled shrimp sliders

Where does this shrimp come from?

Each bag of these wild caught blue Mexican shrimp have a lot number on them. You can input that number onto their website to trace your shrimp and find out the community where it was caught.

Where can I buy this shrimp?

You can order Del Pacifico Wild Blue Mexican Shrimp directly from for arrival any day you choose. There’s free nationwide delivery on all orders over $99, and depending on the delivery option chosen, you can receive your order in as little as 24-48 hours. is located inside New York’s legendary Fulton Fish Market, so it’s truly dock to door.

An image of grilled asian shrimp sliders with slaw

Is shrimp good for you?

Yes! Shrimp is packed with protein and provides a great source of selenium (80% of your Daily Value) and iodine (30% DV), which are both helpful in thyroid support and supports a healthy metabolism.

What about the cholesterol in shrimp – aren’t shrimp high in cholesterol?

Yes, shrimp contain quite a bit of dietary cholesterol, however cholesterol from shrimp has little effect on cholesterol levels in the bloodstream. Moderate consumption does not have a negative effect on blood cholesterol levels since they do not contain much saturated fat – saturated fat intake influences cholesterol levels much more than intake of cholesterol from food. Now … that being said, deep fried shrimp or shrimp loaded with butter are a different story! And, of course, it’s always best to choose a variety of different kinds of seafood throughout your week to ensure you’re getting a range of nutrients.

How did you grill the shrimp for these shrimp sliders?

For these shrimp sliders, I grilled the shrimp on skewers. The great thing about grilling shrimp is that they cook in minutes. First, you’ll remove the shell, if they have a shell. I removed the tail for these sliders because I’m serving them in a sandwich (few people want to bite into a tail), but if I wasn’t serving the shrimp in a sandwich, I would have grilled and served them with the tail on. If the shrimp haven’t been deveined, you can choose to do so – or not. There’s no safety concern with leaving the vein in – it’s just a matter of preference. When grilling shrimp, I find them easier to manage on a skewer and easier to flip on the grill. I patted the shrimp very dry, brushed lightly with olive oil and sprinkled with salt and pepper. Then they went onto oiled grates on a medium high heat grill for just a couple minutes on each side. Once they were almost cooked through, I brushed them on both sides with the soy ginger glaze. These grilled shrimp are just fantastic!

An overhead mage of grilled shrimp on skewers

Here’s how to make these Grilled Asian Shrimp Sliders with Soy Ginger Slaw:

Grilled Asian Shrimp Sliders with Sesame Ginger Slaw

Grilled honey soy ginger glazed shrimp on brioche buns with sriracha mayo and a sesame ginger red cabbage slaw. These Asian-inspired shrimp sliders are sweet and savory with just enough kick. They’re so tasty! If you love shrimp and soy ginger flavors, make this slider recipe before grilling season is over.
Course Main Course
Cuisine Asian
Keyword Shrimp Sliders
Total Time 25 minutes
Servings 4 people


For the slaw:

  • 1/4 cup mayonnaise
  • 2 tablespoons seasoned rice vinegar
  • 1/2 teaspoon toasted sesame oil
  • 2 fingertip size pieces  ginger root, finely minced, divided (use half for the shrimp glaze)
  • 1/2 medium red cabbage, thinly sliced
  • 1 carrot, grated
  • 4 scallions thinly sliced, reserve a small amount for topping the sliders

For the shrimp:

  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1/2 tablespoon sriracha
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon garlic powder
  • Reserved minced ginger (from slaw)
  • 1 pound 21/25 wild caught Del Pacifico wild blue Mexican shrimp (if frozen, thaw overnight in the fridge, or run under cold water for 10-15 minutes until thawed)
  • Metal skewers


  • 8 brioche slider buns, toasted
  • Sriracha mayo (mix ¼ cup mayo with 1/2 teaspoon sriracha)
  • Reserved scallions (from slaw)
  • Sesame seeds, optional


  • To make the slaw, combine mayo, rice vinegar, sesame oil and ginger in a large mixing bowl. Whisk together. Add red cabbage, carrot and scallions. Mix well. Set aside. 
  • To make the glaze, combine honey, soy sauce, sriracha, sesame oil, garlic powder and ginger in a small bowl. Mix well until honey is dissolved. Divide glaze in half and reserve half for drizzling on the cooked shrimp. 
  • Preheat grill to high heat. Clean and oil grates. 
  • Thread shrimp onto skewers (make sure to have soaked skewers in water for 30 minutes, if using wooden skewers, to prevent them from burning). Pat dry with a paper towel. Brush lightly with extra virgin olive oil (you don't want it dripping with oil) and sprinkle with salt and pepper on both sides. 
  • Reduce grill heat to medium high. Add the shrimp and grill for 1-2 minutes on each side until shrimp are cooked through and opaque. Before shrimp are cooked through, brush on both sides with the glaze 2-3 times. Remove from grill. 
  • To assemble the sliders, spread each brioche bun with sriracha mayo. Top with grilled shrimp. Drizzle a bit of the reserved glaze overtop the shrimp. Top shrimp with slaw. Sprinkle with sesame seeds, if desired. Serve with remaining slaw. 

PIN these shrimp sliders for later:

A PIN of asian shrimp sliders

A PIN for grilled shrimp sliders

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Love shrimp? Try these other shrimp recipes:

Shrimp Panzanella Salad

Blackened Shrimp Tacos

Buffalo Shrimp Sliders

Shrimp Scampi with Spinach