| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 2 cups all-purpose flour
- 3 tablespoons Creole seasoning
- 4 eggs, whisked
- 2 cups seasoned panko breadcrumbs (recommended: Progresso Panko Crispy Bread Crumbs Italian Style)
- 20 large shrimp (21/25), peeled and deveined, tails removed
- Kosher salt
- 2 cloves garlic, grated
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 4 hoagie rolls, split
- Tartar Sauce, recipe follows
- Green or red leaf lettuce, for garnish
- 1 tomato, thinly sliced
- 1 cup shredded red cabbage
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped cornichons
- 2 tablespoons whole grain mustard
- 1 tablespoon chili sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.;
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1257 |
| Total Fat | 87 g |
| Saturated Fat | 16 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 252 mg |
| Sodium | 831 mg |
Reviews
kelsey is an idiot—i mean, just look at her. There’s enough flour and panko to do 200 shrimp, lol.
Great sandwich! I took the advice of the other reviews and started with half of the flour and eggs, which worked great. The shrimp was perfectly spiced and crispy. The sauce was really good. I also used relish instead of the cornichons, and added a splash of vinegar. I also salt and peppered my shrimp prior to breading it. If you do that, be careful not to over salt at the very end after the shrimp have been fried.
Very good weeknight meal. Had to Google cornichons just to find out what they were. Used dill relish inst.
Fantastic. Made a remoulade sauce to go on it instead of the tartar, omg!
These sandwiches were off the hook! I’m so happy to have found this recipe since I moved up north and there aren’t many cajun or creole style foods around here. I only ended up using one cup of flour, 2 eggs, and 1 cup of the panko and that was plenty. I think I next time I will cut the flour to half a cup and use only one egg. Regardless, I will make this over and over again!