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Shrimp Sliders with Roasted Garlic Aioli

Prep Time:45 Minutes
Cook Time:15 Minutes

Nutritional Information

This little slider is full of big flavors.


  • For the Garlic Aioli:
  • 1/2 head garlic
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 2 each large egg yolks, room temperature
  • 1/2 cup vegetable oil
  • 2 tablespoons freshly squeezed orange juic, plus 2 teaspoons orange zest
  • to taste kosher salt
  • to taste freshly ground black pepper
  • For the Sliders:
  • 3 tablespoons olive oil
  • 1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
  • 1/4 cup finely chopped shallots
  • 1/4 cup finely chopped shallots
  • 2 tablespoons finely chopped fennel fronds
  • 2 tablespoons finely green onion
  • 1 tablespoon zest from 1 orange
  • 1 1/2 pounds shrimp, peeled and deveined, finely chopped by hand
  • to taste Kosher salt and freshly ground black pepper
  • 1 1/2 to 4 teaspoons roasted garlic-orange aioli
  • 20 each Toasted hamburger buns for serving (brioche is nice)
  • 1/2 head butter lettuce, shredded
  • 1/2 each onion, shaved
  • 5 each pepperoncini peppers, chopped
  • 1 each Brioche Bun recipe


  • 1. For the Garlic Aioli:
  • 2. To roast the garlic: Heat EGG to 400 degrees F,using indirect heat. Peel away the outer skin of 1 garlic head, and cut off top ¼ to ½ inch of the head to expose the individual cloves. Drizzle 1 tablespoon olive oil over each the head, wrap in foil, and roast for 30 to 35 minutes, or until cloves are soft when pressed. Cool, then squeeze the cloves from their skin. Mash 8 cloves and set aside -- reserve the rest for another use.
  • 3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount), orange zest and the roasted garlic paste. Season to taste with salt and pepper. Set aside.
  • 4. For the Sliders:
  • 5. In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the fennel and shallots and cook until they start to caramelize, about 8 minutes. Add the red bell pepper and cook about 3 minutes longer; you want the pepper to soften but retain its texture. Remove from the heat. Mix in the fennel fronds, chives, and orange zest.
  • 6. In a bowl, combine the shrimp with the sautéed vegetable-herb mixture and salt and pepper (to taste). Fold in aioli, a teaspoon at a time, to just bind the burgers. Form into 20 patties, and refrigerate until ready to cook.
  • 7. Preheat the EGG to 350 degrees F, using a plate setter, and a 3-tier rack. Roast the shrimp patties 10-12 min or until just pink and set. Let rest 2 min and serve.
  • 8. Spread the aioli on both sides of the toasted buns; serve the shrimp burgers with butter lettuce, shaved onions and chopped pepperoncini peppers.
  • 9. For the Buns:
  • 10. Follow recipe as directed.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828