A Louisiana classic with crispy shrimp, crisp lettuce, ripe tomatoes, and creamy mayo on a soft French roll.
# What You'll Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying
→ Sandwich Assembly
12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving
# Directions:
01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk.
02 - In another bowl, mix together flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper.
03 - Dip the shrimp into the egg mixture, then dredge thoroughly in the flour and cornmeal mixture until fully coated.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), ensuring about 2 inches of oil depth.
05 - Fry shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Drain on paper towels.
06 - Slice the French rolls lengthwise, leaving a hinge intact.
07 - In a small bowl, mix mayonnaise with hot sauce if desired. Spread evenly on both sides of the rolls.
08 - Layer shredded lettuce, tomato slices, and fried shrimp on the rolls. Add pickle slices if using.
09 - Serve sandwiches immediately alongside lemon wedges.
