Ingredients
Scale
- 20 jumbo shrimp, peeled, deveined
- 1 egg, beaten
- 1 tablespoon hot sauce
- 1 tablespoon sandwich mustard
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- pinch of cayenne pepper
- cooking oil
- lemon
- fresh hoagie rolls
- lettuce
- tomatoes
For the Corn Flour Batter:
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
For the Sriracha Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon black pepper
Instructions
- Pre heat oil in a large pot to 350 degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired.
- Mix egg with hot sauce and mustard.
- Place shrimp in a large bowl, coat with spices and set aside.
To Prepare Corn Flour:
- Mix all ingredients together in a freezer bag, shake well.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
- I would do this in 2-3 batches.
- Cook shrimp for 2 minutes on each side.
- Drain on paper napkin.
- Squeeze a little lemon juice on hot shrimp if desired.
- Serve with Sriracha dipping sauce.
To Prepare the Sriracha Dipping Sauce:
- Mix all ingredients together. Chill until ready to use.
To Assemble Sandwich:
- Split bread in half, top with sauce, lettuce, tomatoes, and shrimp.
Nutrition
- Serving Size: 4