These shrimp burgers are quick, messy in the best way, and packed with coastal-style flavor. Shrimp are sautéed with Tidewater, our seafood seasoning and crab boil blend and a clean-ingredient alternative to Old Bay, then piled onto toasted buns with creamy, tangy coleslaw made with The OG. They work just as well for cookouts and game day sliders as they do for an easy weeknight dinner, and the whole recipe comes together in about 15 minutes.
Tidewater Shrimp Burgers with OG Coleslaw
Make juicy Tidewater Shrimp Burgers with creamy OG coleslaw in just 15 minutes. Perfect for seafood sliders, summer cookouts, or quick weeknight dinners.
Ingredients
For the Coleslaw:
- 4 cups Organic Coleslaw Mix (shredded cabbage & carrots)
- ½ cup Mayonnaise
- 1–2 tsp White Wine Vinegar (to taste)
- 1–2 tsp The OG seasoning
For the Shrimp:
- 1½ lbs Medium Shrimp, peeled and deveined (fresh or thawed if frozen)
- 1 tbsp Olive Oil
- 1 tbsp Butter (salted or unsalted)
- 1–2 tbsp Tidewater seafood seasoning
For serving:
- 8–12 Slider Buns or 4–6 Burger Buns (preferably organic)
Instructions
Make the Coleslaw:
- In a medium bowl, combine coleslaw mix, mayonnaise, vinegar, and The OG.
- Stir until evenly coated. Taste and adjust seasoning if needed.
- Cover and refrigerate while cooking the shrimp so flavors meld.
Cook the Shrimp:
- Pat shrimp dry.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add shrimp and sprinkle generously with Tidewater seasoning. Toss to coat.
- Cook for 1–2 minutes per side until shrimp turn pink and opaque. Remove from heat.
Assemble the Burgers:
- Lightly toast buns if desired.
- Add a scoop of coleslaw to each bun bottom, top with shrimp, then add bun top.
- Serve immediately while warm.
Watch it made
Chef's notes: For sliders, use 8–12 small buns. For full-size burgers, use 4–6 buns. Pat the shrimp dry before cooking so they sear instead of steaming. Toasting the buns helps them hold up under the slaw and shrimp.