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