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