A Saucy Giveaway!

The more experience I have with cooking, recipe development, and food photography, the more selective I am about the products I use.  My time is short and demands flavorful, versatile products that I feel good about using in my creations, even the ones just for the weekly dinner table.  I also like to support companies that support their customers back!  I believe that in the modern world, that just isn’t too much to ask and there are plenty of companies out there that provide both.

Saucy Mama Products by Barhyte Specialty Foods is a brand that produces exceptional quality products and invests in it’s patrons too.   One of the ways they do this is to sponsor home cooks in the World Food Championships which provides opportunity for participation in food sport, networking, and growth through the spirit of competition.

This year, they offered 25 hopeful home cooks with saucy potential and a zest for food competition a chance to create a recipe using their products for a chance to win a spot on Team Saucy Mama.  As soon as I saw the Facebook post about this, I jumped on the opportunity.  Not only did Saucy Mama offer me six free full-sized products to use in my recipe tryout, they offered another set of six gorgeous sauces that I could give away to my readers!



All you have to do is write a comment on this post providing a tidbit of helpful feedback on my recipe or photo.  You can’t just say, “looks good”, “yum”, or “can I have one?”.   You have to really look over my photograph and my recipe and tell me at least one piece of information that I can use.  It doesn’t even have to be positive…just useful!    I will select the person with the most useful comment to receive this delicious gift courtesy of Saucy Mama herself!


Why am I asking for a comment such as this?  Well, I will tell you…when you invest as much of your life to your craft, hobby, or dream that I do, nothing helps more than someone willing to take a critical look.   This is where growth comes into the picture and allows me to push myself to my limits and be better.   To be candid, we don’t get enough of that in the food world.  There’s so much to take in on social media these days that sometimes I wonder if people even really see anything…we just glance, we make comments, but we don’t offer all we have.   I want some of that amazing feedback I know you have…so send it my way and if you’re lucky, I will send you the sauce!

Now, just a bit or two about my recipe, Saucy Coconut Orange Shrimp Sliders with Deep Fried Cilantro!  

I was inspired to use Saucy Mama’s Orange Habanero Wing Sauce in the creation of my dish because the World Food Championships is held in Orange Beach, Alabama this year.  I felt it was fitting for the occasion and besides that, it sounded good enough to take a dip in.

I know a lot of you…okay, maybe like 3 of you that like me a whole lot, wonder where I come up with my ideas.  I can’t really answer that except that I’m always thinking about food and I take inspiration from everything I see.  That might be a recipe, it might be a food item, and it could be a textile, a piece of furniture, or a flower I see growing alongside the road.  My creative brain just sees things and keeps them.  This explains why I’m a chronic insomniac and the reason I can’t physically sit through  movie because I’m just to busy taking things in to slow down.  Sometimes it feels like a disease, but it’s the way I operate.

I have certain things I like…cute slider buns are one.  I buy the ones pictured here in my recipe at a local bakery that I love.  Afterward, I thought maybe I should have made my own buns…cause you know I can right?  See, that’s an example of useful feedback!

I also really like shrimp coated in coconut…I feel like if you are going to eat shrimp, a nice layer of crispy coconut gives it such a fresh tropical twist.

I’m a big fan of fried herbs…I think it’s because it’s a bit of food irony.  Fresh, robust herbs thrown into a sizzle of hot oil until just crisp, then sprinkled with a smattering of sea salt…it’s a lovely thing.

So those were some of my thoughts as I planned what would compliment the beautiful thing that is Saucy Mama Orange Habanero Wing Sauce.  I also added Saucy Mama Creamy Garlic Mustard for a bit of interest and depth of flavor.

You know, I enter a lot of contests that I think are just too good to be true and this is one of those.  But I figured I’m about as saucy as they come so why not?  I have such a passion for my food art that sometimes it really breaks my heart.  It’s the only way I can describe it.  I go for things that are beyond my grasp until they’re not.  I can’t help myself.

Saucy Coconut Orange Shrimp Sliders with Deep Fried Cilantro


  • For the aioli:
  • 1 egg, plus one yolk
  • 1/2 teaspoon sea salt
  • 2 teaspoons fresh lemon juice
  • 1 clove garlic
  • 3/4 cup vegetable oil
  • 2 Tablespoons Saucy Mama Orange Habanero Wing Sauce
  • 1 teaspoon Saucy Mama Creamy Garlic Mustard
  • 1/4 Cup fresh cilantro leaves
  • For the salsa:
  • 1 small mango, peeled and diced
  • 1 avocado, diced
  • 1/2 small red onion, diced
  • 1 small red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1/2 teaspoon salt
  • 2 limes
  • For the burger patties:
  • I pound fresh medium sized shrimp, shelled, deveined
  • 1 egg
  • 1/4 Cup fresh cilantro, chopped fine
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 Cup of the aioli (made in step one of recipe)
  • 2 Tablespoons Saucy Mama Orange Habanero Wing Sauce
  • 1 teaspoon Saucy Mama Creamy Garlic Mustard
  • 2 scallions, sliced
  • 1 lime
  • 2/3 Cup panko bread crumbs
  • 2 cups sweetened, shredded coconut
  • 1/4 cup unrefined coconut oil
  • To finish:
  • 12 slider buns, toasted
  • 3/4 Cup vegetable oil (for frying)
  • 2 bunches cilantro, stems removed
  • 1 teaspoon sea salt


  1. Make the aioli by placing the whole egg, egg yolk, salt, lemon juice, and garlic into a food processor. Turn the processor on and add 1/4 Cup of the vegetable oil very slowly, a teaspoon at a time. Then, pour in the rest of the vegetable oil in a thin, steady stream until fully incorporated. Add the wing sauce, mustard, and cilantro leaves, pulse until combined. Place the aioli into a bowl, cover, and refrigerate until needed.
  2. Place all ingredients for the salsa into a bowl (except for the limes). Zest the limes. Add the zest to the salsa, then squeeze in the lime juice. Toss gently to combine, then cover and refrigerate.
  3. Prepare the shrimp patties. Pat the shrimp dry. Add half the shrimp to a food processor. Pulse a couple of times to chop, but don't puree. Give the other half of the shrimp a rough dice with a knife.
  4. Place the shrimp into a large bowl. Add all of the ingredients for the patties, except the lime, panko, and coconut. Mix just until combined, then zest the lime into the mixture before adding the juice. Add the panko and mix gently.
  5. Shape the burgers into eight sliders. Place the coconut into a large bowl. Roll the patties in the coconut until completely covered on all sides. Refrigerate 15 minutes.
  6. Heat a heavy skillet (preferably cast iron) to medium high. Add the coconut oil and fry the burgers for 2-3 minutes per side until cooked through and golden.
  7. Meanwhile, heat the vegetable oil in a small saucepan to 350 degrees. Working in batches, drop the cilantro into the hot oil and fry 30 seconds. Remove with a slotted spoon to a paper towel lined plate. Sprinkle with salt.
  8. To assemble the sliders, spread a generous amount of the aioli onto the bottom buns. Top with the salsa, then the shrimp patty. Place a generous amount of cilantro on top of each patty.
  9. Finally, spread the remaining aioli onto the top buns before setting them in place. Serve and enjoy.



  1. Kellie White says:

    Hey girl, this recipe looks amazing!! Your flavors are great – shrimp, mango, cilantro – yum! And, I’ve been obsessed with fried herbs for the past year, so that really hooked me. If I had to give one critique of the photo, which as always is inviting and so well done, it’s that I want the bun to be toasted. Maybe it tastes better un-toasted – you will know best – but I feel like it would add a little something to the picture.

  2. Your sandwich combos are fabulous! I would not change any of the ingredients at all. What I might change would be the presentation of the sliders, itself. I would put the greens on top of bun as garnish. I would also switch the salsa on top of shrimp, over flowing dripping out of sandwich to really see it. In your title you call it “Saucy”. I would make the slider more wet and sloppy, but dry enough to pick up and bite into it without falling apart. Maybe I would place droplets of some of the sauce around the sandwich also. 😊Great job Shauna! This is truly a winner for sure.

    • Thank you Linda, such good points! I agree with you 100% on the salsa…should have been on top & I think some sauce dropping out would have been the ticket!

  3. I loved both the recipe and the photos and think you did an amazing job with it all and obviously put a lot of thought into it. If I had to make a critique it would be that the sauce mop in the photo of the products seems a little too large and distracts a little from the products. I also think that maybe adding just one habanero pepper would show there was heat without it seeming like it was extra spicy. And I would have loved to have seen one of the sliders cut in half.
    If you do not mind I would love to know what type of camera you use for your photography and if you use natural lighting or flash. Your photos are really beautiful.

    • Andreann, thank you so much for your thoughtful comments! I agree that I put too many peppers in that shot…makes it seem too hot!
      You can ask me photography questions anytime…I use a Nikon D3300. I use natural lighting. I’d love to get into artificial light but it’s a whole other art…maybe someday!

  4. I can’t win because you are my saucy daughter in law. That was the word. I thought of when I saw your picture at the cornbread contest. The best thing in the picture is the empty bottle of sauce. I saw that and immediately wanted to try it out.

    • Thank you for commenting Rosann! I appreciate all the support you give me in my cooking and blogging!

  5. I love the whole concept and you know I think your photography is always spot on. But, I was thrown off though about the “Orange” reference in the title until I realized you meant the habaneros. LOL. Was thinking orange segments, orange juice… where’s the orange? So I’d have probably opted for using the word Spicy or Orange Habs some place as the reference to the pepper. Those who already know Saucy Mama might get it off the bat as Orange Habaneros, but for new consumers it could be confusing. My two cents, only because you asked for it :)

    • Thank you for leaving me such helpful comments, Sharon. You know I think the world of your cooking. Sometimes I wonder about my long recipe titles…good feedback here :)

  6. I want in this awesome drawing

  7. Mary Shivers says:

    After reading your post and the recipe, I can honestly say that your photo is absolute perfection. If you are wanting your readers to want to reach through the computer and take a bite, mission accomplished! It really showcases not only the sliders, but also the Saucy Mama products you used.
    When I read a recipe, my goal is to learn something new about cooking and I sure did with this one. FRIED herbs? I recnetly fried lentils for the first time and we loved them, so now I have something new to try today!
    By the way, I have never tried Saucy Mama products so I would love to be your winner. :)

    • Thank you Mary, I am so pleased you like the recipe and photograph. I had taken this photo at the end of a very long day of cooking, so I felt it wasn’t my absolute best. I’m glad it still had some appeal. If you decide to try fried herbs, please let me know what you think. I just love the way they add texture. Also, it does take some of the bite out of them so you can use larger amounts…for example, you can fry rosemary and it’s tame enough to eat sprinkled on a sandwich, salad or casserole :)

  8. Lori McLain says:

    Coconut shrimp is one of my favorites and making such a flavorful slider is genius ! I bet a little toasted coconut on top of the bun would be tasty too ! This just makes me want one of these….can’t wait to try this flavor combo !

    • Thank you Lori, excellent suggestion to put some toasted coconut on the bun, I think I will do that next time!

  9. Samantha Bills says:

    I think it would be nice if you would have cut the sandwich so people could see what was on the insode… all the foodie shows say to do that… I think putting whole habanero next to the sandwich gives people the subliminal thoughts that it might be to hot for them, people are afraid of heat.. this really is my one chance to be a food expert on all those shows I watch and in the words of the Chopped judges, at this level I am just being critical. It really is a beautiful dish and I am amazed at your talent.

    • Thank you Sam! That is a good suggestion to cut the sandwich in half. I am such a spicy person, I forget some people tend to be afraid of heat. I think I would rethink the use of the peppers in the photo next time. Thank you so much for your thoughtful comments!

  10. You are definitely a saucy gal.

  11. Rita Graham says:

    These look amazing! I think the salsa in the jar makes the pic look a little crowded. Maybe sprinkle it or a spoon of it showing. I love the coconut placement.

    • Thank you Rita, I can see what you say about the jar of salsa. I have mixed reviews about the sprinkled coconut, so it’s good to know you like that aspect of it!

  12. Jen Wright says:

    I am a total sauce junkie!! I rarely devour anything without adding more
    sauce to whatever Im fixing for myself, especially to dip on the side!
    Your picture looks colorful and very scrumptious!!
    I would suggest cutting one of the sliders in half so that you can see the
    layers of what you have created and put some additional
    sauce of each type, the mustard and wing sauce in small dipping dishes
    on the side of the slider. Makes me want to dip one right now!!

    • Excellent feedback Jen, thank you! I am a sauce girl myself…If it’s not smothered in sauce, it’s not worth eating!

      • Jen Wright says:

        I was also thinking… since your using wing sauce, using celery and carrots on the side as a garnish.

  13. Anita DeWeese says:

    The background with the grey in the picture distracts from the products. Don’t know what would be a better background or if you could make the focal point the products themselves.

  14. Love your recipe. I notice that in your recipe sometimes you capitalize the “c” in cup and other times you do not. It would look better if you were consistent in using the lower case “c”, as you do for teaspoon and other units of measurement. Likewise, capitalizing the “t” in tablespoon looks out of place. Hope this doesn’t sound too geeky!

    • Thank you Nancy, that is not too geeky at all…I am actually going to go in and fix that. If I ever get rich, I want to hire an editor for my recipes…I feel like you look at them so long you can’t see things like this. I appreciate your attention to detail & I’m glad you like the recipe!

  15. Megan H. says:

    I’d suggest adding some mayo to the aioli so that it has a little more creaminess to it and gives a little different taste from the ingredients in the shrimp patty. But it looks delicious as is as well! 😉

  16. So these definitely make me think of balmy summer nights at the beach with a frosty margarita in hand! I’ve never really thought about frying herbs, and that’s something I’ll have to try in the future. Because of the warm weather and trying to eat as fresh and locally as possible, my only suggestion would be to see how the sliders were with fresh cilantro, rather than fried. I’d worry it would be almost *too* much fried deliciousness, haha! Plus, it would add another layer of texture to the dish.
    Totally make your own Hawaiian-style buns! Or even try with a homemade Cuban bread!

    • Balmy summer nights…that’s exactly it! I totally regret not making my own bun for this one…next time I will have to do that. Thank you Emily for your comment!

  17. Carole Resnick says:

    Any one of Saucy Mama’s spicy mustard will give a ham and cheese sandwich a new zing.

  18. Michelle Peterson says:

    A girl can never be too saucy! The colors in the picture are great! The coconut is a little distracting from the picture it is coconut I know but it looks like shredded cheese spilt as well? But they look delicious and I would love to taste one!

    • That’s right Michelle, you can never be too saucy. Interesting what you say about the coconut…I always wonder what people think of my “spilled” items in the photos. Great feedback!

  19. Sherri Williams says:

    Your recipe and photo are the bombdiggidy! I hope to win this Saicy Mama giveaway so that I can make your fab recipe.

  20. Rachelle walker says:

    So, when I look at this picture it absolutely looks like heaven. I am not a fan of shrimp but if you put coconut on it I will give it a go. It looks delicious. My worry is hot hot it would be ? For a wimpy big girl like myself how hot is it? Deep fried herbs?? Tell me more

    • I can see why it may look too hot with my use of the peppers in the photo. I actually only used the sauce itself, so the heat is very mild…my pic doesn’t say that though, so that is great feedback! You have probably seen people use fried sage leaves..typically that is seen in butternut squash dishes, but you can actually fry most herbs. I do it for crunch and texture and it tames the flavor of the herb so you can use more. Just make sure to stand back because the oil really splatters & give them plenty of sea salt right after you pull them out :)

Speak Your Mind