Crispy Shrimp Sandwich

Crispy Shrimp Sandwich with Creamy Coleslaw

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Pile pan-fried shrimp, tangy slaw, and a spicy cocktail sauce onto a squishy bun for a simple and totally satisfying summer sandwich.

Anna Theoktisto

Published on May 24, 2024

Tested by

Craig Ruff

Shrimp Burger wrapped in paper — Photo:
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Total Time:

45 mins

Servings:

Drawing inspiration from Big Oak Drive-In & Bar-B-Q in Salter Path, North Carolina, this sandwich is loaded with pan-fried shrimp and coleslaw. The humble hamburger bun is the perfect vehicle for the crispy fried shrimp and creamy, bright slaw — you don’t want anything fancy here. Prepared cocktail sauce and a dash of hot sauce round out each bite with acidity and a bit of heat.

F&W Test Kitchen recipe developer Anna Theoktisto dredges the shrimp in self-rising flour — the leavening in the flour reacts with the liquid in the batter, creating bubbles for a light, crispy crust. Be sure to bring your oil temperature back up between batches to ensure the ultimate crunch.

Frequently Asked Questions

What is granulated garlic?

Granulated garlic is garlic that has been dried and coarsely ground. Here, it adds flavor and texture to the dredge for a crisp crust. You can substitute an equal amount of garlic powder, if needed.
What should I serve with shrimp burgers?

Shrimp burgers are great served alongside classic cookout side dishes, such as potato salad, corn on the cob, and grilled tomatoes.

Notes from the Food & Wine Test Kitchen

To make homemade self-rising flour, stir together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt.

Suggested pairing

These shrimp burgers pair well with a mineral-driven Grüner Veltliner, such as Familie Saahs Nikolaihof Hefeabzug.

Make ahead

The slaw can be stored in an airtight container in the refrigerator for up to four hours.

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Ingredients

2 cups finely chopped green cabbage (from 1 head)
2 tablespoons thinly sliced scallion
1 tablespoon fresh lemon juice
1/4 cup plus 2 teaspoons tartar sauce (such as Legal Sea Foods), divided
1 teaspoon kosher salt, divided
1 1/4 teaspoons black pepper, divided
Canola oil, for frying
2 large eggs
1/4 cup whole milk
1 cup self-rising flour (about 4 ounces)
1/2 teaspoon granulated garlic
1 pound peeled and deveined raw large shrimp, cut into thirds
4 soft hamburger buns, split and warmed
4 teaspoons cocktail sauce (such as Legal Sea Foods)
Hot sauce, for serving

Directions

Stir together cabbage, scallion, lemon juice, 2 tablespoons tartar sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined. Set aside.
Pour oil to a depth of 1/2 inch into a large skillet; heat over medium to 350°F. Whisk together eggs and milk in a large, shallow bowl. In a separate large, shallow bowl, whisk together flour, granulated garlic, remaining 1 teaspoon pepper, and remaining 1/2 teaspoon salt. Working in batches, dip shrimp in egg mixture, letting excess drip off. Dredge in flour mixture, shaking off any excess. Fry shrimp in 3 batches until golden brown, 1 minute and 30 seconds to 2 minutes per batch. Drain shrimp on a wire rack set inside a large rimmed baking sheet.
Spread about 2 teaspoons tartar sauce on each bottom bun and about 1 teaspoon cocktail sauce on each top bun. Pile a scant 1 cup fried shrimp on each bottom bun, and top each with about 1/4 cup slaw. Cover sandwiches with top buns; press firmly. Serve with hot sauce.

Originally appeared in Food & Wine magazine, June 2024