If you’re making these crispy shrimp sandwiches and you don’t have enough napkins to account for at least three rounds of hand-wiping per person, you’re not doing it right. Grease is a sign of love. Period. I can still hear your Aunt Carol yelling about the kids trying to grab the first batch right out of the oil. Steam fogging up glasses, the heavy thud of the cast iron hitting the burner. That’s the sound of real food getting made, not some Pinterest fantasy. The kitchen always smelled like fried anything and anticipation, especially when we did shrimp. We’d make these crispy shrimp sandwiches, piled high on brioche, and the whole crew would descend. Elbows, crumbs everywhere. My Uncle Ray, God rest his greasy soul, always said the best part was the lime slaw, cutting through all that rich, fried goodness. Trust me, pair it with some proper potato salad – a classic pairing you shouldn’t ignore – and you’ve got a meal that actually sticks to your ribs, and probably your shirt.
Crispy Shrimp Sandwiches with Lime Slaw and Homemade Tartar Sauce
Crispy fried shrimp sandwiches with fresh lime slaw and homemade tartar sauce on buttery brioche buns.
Ingredients
- 3/4 cup mayonnaise
- 1/2 cup sweet relish
- 1/2 lemon, juiced
- pinch of salt and pepper
- 3 cups shredded green cabbage
- 1 carrot, finely grated
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 limes, zest freshly grated and juiced
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- kosher salt and pepper
- 1 pound jumbo shrimp, peeled and deveined, thawed if frozen
- kosher salt and pepper
- 3 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned bread crumbs
- avocado oil, for cooking
- brioche buns, for serving
Instructions
- Whisk mayonnaise, sweet relish, lemon juice, salt, and pepper together until combined to make tartar sauce. Store in refrigerator if making ahead.
- In a large bowl, combine cabbage, carrots, peppers, onions, and cilantro. In a small bowl, whisk together lime juice, zest, 2 tablespoons mayonnaise, vinegar, honey, salt, and pepper. Pour over slaw and toss until evenly coated.
- Pat shrimp completely dry with paper towels. Season with salt and pepper, then toss with flour until coated.
- Place eggs in one bowl and bread crumbs in another. Dip each shrimp in egg mixture, then coat in breadcrumbs, pressing gently to adhere. Place on parchment paper.
- Heat 3-4 tablespoons avocado oil in large skillet over medium heat. Add shrimp in single layer and cook 2 minutes per side until crispy and golden brown. Drain on paper towels.
- Assemble sandwiches: spread tartar sauce on bottom bun, top with shrimp, add slaw, and cover with top bun.
Calories: Nutrition per serving: Approximately 650 calories, 38g fat, 45g carbs, 28g protein |
Notes
Tartar sauce can be made ahead and stored in the refrigerator for a few days. Adjust slaw seasoning to taste.
Why This Dish Belongs on Your Family Table
This isn’t complicated gourmet fare. This is pure, unadulterated pleasure. Kids love the crunch, the way the shrimp pops in your mouth, and even the ones who usually side-eye anything green will tolerate a little lime slaw because the fried shrimp is *that* good. Grumpy adults? They just want something substantial, something that feels like a hug without the actual contact, and these crispy shrimp sandwiches deliver. You won’t find a single leftover. Not a chance. The brioche, buttery and soft, gives way to that perfectly seasoned crust, then the succulent shrimp, all balanced by the bright, zesty slaw. Every bite is a calculated assault on your hunger, ensuring every plate is scraped clean. You want to nail that fried texture? Learn from the pros. I even use principles from how I handle smoked salmon, just for a different kind of delicate crisp, or for getting that perfect fry, look at how they approach a Po’ Boy. These methods, they just work.
The Perfect Occasion for This Recipe
Forget your fancy dinner parties with tiny, unidentifiable bites. These crispy shrimp sandwiches? They’re for the days when the world feels a bit too much. For a Tuesday evening when you spilled coffee on your last clean shirt, or after a particularly brutal staff meeting. This is for the ‘Sunday Blues’ when you just need something loud and delicious to drown out the thought of Monday. The sheer textural contrast, the briny sweetness of the shrimp, the sharp tang of the slaw – it’s a distraction, a glorious, greasy diversion. It settles something deep in your gut, not with platitudes, but with actual substance. You’re not just eating; you’re reasserting your right to a moment of uncomplicated satisfaction. It’s got that working-class hero vibe, just like the original Po’boy sandwich – simple ingredients, big impact, for people who need real sustenance.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Of course, kid. Just thaw ’em properly. Don’t go throwing ice chunks in my oil, you’ll regret it. Pat ’em dry. Seriously. Dry.
Q: Is the homemade tartar sauce really necessary?
A: Look, you’re already frying shrimp. You’re committed. Don’t cheap out on the sauce. Store-bought is fine for picnics, but this? This is family food. It deserves the good stuff. Takes five minutes. No excuses.
Q: What if I don’t like cilantro in the slaw?
A: Then don’t put it in. But you’re missing out. It’s like skipping the salt on fries. Just try a little, you might surprise yourself. If not, parsley or nothing. Your choice.
Q: Can I use regular bread instead of brioche?
A: You could, but why? This isn’t a diet. It’s a sandwich. The brioche is half the point. Soft. Buttery. Holds up to the crunch. It’s a textural masterpiece. Don’t mess with perfection.
Conclusion
Alright, you’ve got this. Messy kitchen, happy eaters. That’s the goal. Now go make some noise. And when you’re done with the frying, maybe think about getting yourself one of these for the next round of kitchen experiments. Saves on the oil splatter, sometimes.
