for 6 servings
Bang Bang Sauce
- ½ cup Japanese mayo (120 g)
- ¼ cup sweet thai chili sauce (60 g)
- 2 tablespoons Sriracha
- 2 cups finely shredded green cabbage (200 g)
- ⅓ cup finely shredded carrots (50 g)
- ⅓ cup thinly sliced red onion (50 g)
- 2 tablespoons roughly chopped fresh cilantro
- ⅓ cup shredded scallions (50 g)
- ⅓ cup rice vinegar (80 mL)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes
- kosher salt, to taste
Asian Brussels Sprouts
- ¼ cup rice vinegar (60 mL)
- ¼ cup sesame oil (60 mL)
- ¼ cup soy sauce (60 mL)
- ½ cup honey (165 g)
- 2 tablespoons garlic chili sauce
- 1 lb brussels sprouts (425 g), ends trimmed, halved
- 2 tablespoons olive oil
- kosher salt, to taste
- sesame seed, for garnish
- scallion, thinly sliced, for garnish
- 1 ½ lb raw shrimp (650 g), peeled and deveined, divided
- 3 tablespoons unsalted butter, melted
- 1 large egg
- ¾ cup panko bread crumbs (85 g)
- ¼ cup thinly sliced scallions (35 g)
- ¼ cup finely chopped fresh parsley (10 g)
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons sriracha
- 1 teaspoon garlic chili sauce
- 2 teaspoons soy sauce
- ½ cup cornstarch (60 g)
- neutral oil, for greasing
- 6 brioche buns, lightly toasted
- Calories 1046
- Fat 58g
- Carbs 106g
- Fiber 6g
- Sugar 54g
- Protein 29g
Estimated values based on one serving size.
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- Make the bang bang sauce: In a small bowl, stir together the Japanese mayo, sweet Thai chili sauce, and Sriracha until smooth. Cover and refrigerate until ready to use.
- Make the slaw: In a large bowl, toss together the cabbage, carrots, red onion, cilantro, scallions, rice vinegar, sesame oil, soy sauce, sugar, ground ginger, garlic powder, red pepper flakes, and salt until combined. Cover and refrigerate until ready to use.
- Prep the Brussels sprouts: In a small saucepan, whisk together the rice vinegar, sesame oil, soy sauce, honey, and garlic chili sauce, and simmer on low heat for 10 minutes until thickened and mixture reaches a syrup consistency.
- In a large bowl, toss the Brussels sprouts with the olive oil and salt. Set aside until ready to cook.
- Make the shrimp burgers: Line 2 baking sheets with parchment paper.
- In a food processor, combine 1 pound of shrimp, the melted butter, and egg. Process until smooth, about 4 minutes. Transfer the shrimp mixture to a large bowl.
- Roughly chop the remaining ½ pound of shrimp, then add to the bowl with the ground shrimp mixture.
- Add the panko, scallions, parsley, garlic, ginger, Sriracha, garlic chili sauce, soy sauce, and cornstarch to the bowl with the shrimp. Mix until evenly combined. Roll the mixture into 6 4-ounce balls, then flatten into ½-inch-thick patties and place on a prepared baking sheet.
- Preheat the grill to 400°F (200°C). Grease the grill grates with neutral oil.
- Add the Brussels sprouts to a rotisserie basket on the grill and place the shrimp patties directly on the grill grates. Close the grill lid and cook the patties for 1½ minutes on each side, or until the shrimp is pink and the tops of the burgers are golden brown. Remove from the grill and place on the clean prepared baking sheet. Cook the Brussels sprouts for 12 minutes, or until golden brown and crispy on the outside. Return the Brussels sprouts to the bowl and toss with the simmered glaze. Garnish with sesame seeds and scallions.
- Assemble the burgers: Spread some of the bang bang sauce onto the toasted brioche buns, then place a shrimp burger on each bottom bun and top with some of the slaw. Finish with the top buns.
- Serve the shrimp burgers immediately with the Brussels sprouts alongside.