Ingredients
4
4 servings
- •0.5 cup mayonnaise
- •2 tablespoons Kikkoman Ponzu Lime
- •1 tablespoon horseradish
- •1 teaspoon pickle relish
- •1 teaspoon minced garlic
- •0.5 teaspoon cayenne pepper
- •4 tablespoons melted butter
- •1 teaspoon minced garlic
- •4 French rolls, split and hinged
- •2 cups vegetable oil for frying, or as needed
- •0.75 cup all-purpose flour
- •2 tablespoons Creole seasoning
- •3 large eggs, beaten
- •2 cups Kikkoman Panko Bread Crumbs
- •2 pounds jumbo shrimp, peeled and deveined
- •2 cups shredded lettuce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
- Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
- Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
- Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
- Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
- Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
- Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
- Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.
Nutritional Facts
Per 4 servings
- Calories: 1257
- Carbohydrate: 127g
- Fat: 50g
- Fiber: 5g
- Protein: 73g
- Sugar: 5g
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