This seafood classic is usually pan-fried since the patty mix would fall apart if cooked directly on a grill.  The use of a wood plank allows the sliders to maintain their shape while being grilled, and adds a wonderful smoked flavor.
Total Time: 90 minutes
Servings: 6


Smoked shrimp sliders

  • 2 Hickory Grilling Planks
  • 1 lb. Shrimp, peeled and deveined
  • ½ cup Italian seasoned bread crumbs
  • ½ cup Parmesan Cheese
  • ¼ cup fresh Parsley, chopped
  • 1 Tomato, sliced
  • 1 Tbsp. Lemon Zest
  • 1 Tbsp. Old Bay Seafood Seasoning
  • 1 Egg, beaten

Slider sauce


  • ½ cup Mayonaise
  • ½ cup Sour Cream
  • 1 Tbsp. Old Bay Seafood Seasoning
  • 1 Tbsp. fresh Parsley, chopped
  • 1 tsp. Lemon Juice

Chef's Tip

Turn these into Creole Shrimp Sliders by substituting the Old Bay seasoning with your favorite Creole seasoning blend.

  1. Soak the grilling plank in hot water for at least 15 minute and preheat the grill to 400°F.
  2. Combine all of the ingredients for the slider sauce and refrigerate until ready to use.
  3. Place ¾ of the shrimp into a food processor and reserve the remaining ¼ of the shrimp.
  4. Add the remaining slider ingredients to the food processor. Pulse until smooth, 20-30 seconds
  5. Roughly chop the reserved shrimp and fold them into the shrimp mixture.
  6. Refrigerate the shrimp mixture for one hour.
  7. With wet hands, form the shrimp mixture into six patties.  If it’s too loose more breadcrumbs can be folded into the patty mix.
  8. Place the shrimp patties onto the soaked grilling planks.
  9. Place the planks on the grill and cook with the lid closed  until an internal temperature of 165°F is reached, approximately 20 minutes.
  10. Serve the sliders on a toasted bun, topped with the slider sauce and a slice of tomato.

*Keep a spray bottle of water handy in case of flare-ups.


Used in this recipe:

Hickory Grilling Plank