We adore these crispy shrimp sandwiches with lime slaw! They have homemade tartar sauce and are served on a buttery brioche bun. They are so delicious, satisfying and perfect for lent!
I’ve got such a great one for you today!
These crispy shrimp sandwiches are perfect for the first Friday in Lent! The shrimp is crispy and super juicy, there’s homemade tartar sauce, a buttery brioche bun and a crunchy, refreshing lime slaw to top everything off.
Each bite has a little bit of perfection! Texture, creaminess and crazy flavor.
It’s officially fish fry season!! I can’t wait to get my hands on an epic fish sandwich tonight. And while I’ve shared so many different kinds of fish sandwiches here on the blog, I thought we’d switch things up and make a shrimp sandwich.
A big shrimp sandwich on a brioche burger bun. Not a po’boy on a longer sub roll. Those are delish but this is a little different. I’ve also made an actual shrimp burger before which is also delightful. But again, different!
Today, we’re making some crispy shrimp that have a dreamy crunchy coating. They are placed on a blanket of tartar sauce, topped with slaw and everything is enveloped in a buttery hamburger bun! It’s a different and delicious type of sandwich that we are now obsessed with.
Especially Eddie. Because he loooooves shrimp.
We also really love this slaw. I have two recipes to share with you this lenten season that use this slaw, that way it can work overtime for you.
I am much more partial to a vinegar based slaw, but there is something about adding a touch of creaminess to the vinegar mixture that does EVERYTHING. It doesn’t make it a creamy, thick-coated slaw, but it does give it a cooling richness that adds so much! Because we’re using crispy shrimp, it works really well and adds a different layer of flavor and texture. It’s more complex than vinegar-only slaw, and it’s SO good. I highly suggest you try it!
The tartar sauce is simple and easy and one I make all the time. Quick and makes a big impact. Keep it in the fridge for a few days!
This is how I bring it all together!
First, the tartar sauce. That’s easy, so I just whisk it together and set it in the fridge until it’s time to use.
Next, the slaw. Everything gets chopped up and combined in a bowl. I whisk together the wet ingredients too. Sometimes I combine them right now, but it depends on how long the shrimp will take me. The cabbage in the slaw holds up well in the dressing, so it can be mixed 30 minutes before using. We even keep it in the fridge for the next day.
Then, the shrimp. I do a quick breading station and toss the shrimp in seasoning and flour, then dip in egg wash and finally in seasoned breadcrumbs. I bread them all at once and place them on a sheet of parchment paper so they are all ready to go and I’m not scrambling, trying to compete with the heat of the avocado oil.
Next, a quick little pan fry! I add some avocado oil to a skillet, let it get hot, then add the shrimp and cook for just a few minutes per side. They cook so fast! Then I transfer them to a paper towel to remove any excess grease.
Assembling the sandwich is simple: bun, tartar sauce, a few pieces of shrimp, slaw and bun lid!
I’m craving it just looking at it!
Boom, done and serve it. Easy, fancy, elevated for your Friday!
Crispy Shrimp Sandwiches with Lime Slaw
Crispy Shrimp Sandwiches with Lime Slaw
We adore these crispy shrimp sandwiches with lime slaw! They have homemade tartar sauce and are served on a buttery brioche bun. They are so delicious, satisfying and perfect for lent!
crispy shrimp
1 pound jumbo shrimp, peeled and deveined, thawed if frozenkosher salt and pepper3 tablespoons all-purpose flour2 large eggs, lightly beaten1 ½ cups seasoned bread crumbsavocado oil, for cookingbrioche buns, for serving
creamy lime slaw
In a large bowl, combine the cabbage, carrots, peppers, onions and cilantro. In a small bowl, whisk together the lime juice, zest, mayo, vinegar, honey and a big pinch of salt and pepper. Add the wet ingredients over the slaw and toss well to combine, until all the pieces are covered.
crispy shrimp
Pat the shrimp completely dry with a paper towel. Season it all over with salt and pepper. Toss with the flour so all pieces are coated.
Place the eggs in one bowl and the bread crumbs in another. Dip each piece of shrimp in the egg mixture then coat in the breadcrumbs, press gently to adhere. Place all the shrimp pieces on a sheet of parchment paper.
Heat 3 to 4 tablespoons of avocado oil in a large skillet over medium heat. Once hot, add the shrimp in a single layer and cook for 2 minutes, then flip and cook for 2 minutes more or until crispy and golden brown. Remove the shrimp and place them on a paper towel to drain any excess grease. Repeat with any remaining shrimp.
Assemble the sandwiches. Spread some tartar sauce on the bottom of the bun. Top with a few shrimp (as many as you’d like!). Top with the slaw and bun top. Enjoy!
Could eat this every week!
