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Spicy Shrimp Sensation Recipe

Name: Cheese On Top Furn el Chebbaks SPICY SHRIMP SENSATION Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 piece white baguette; 1 cups arugula (rocket); 0.5 cups shredded carrot; 1 piece avocado; 2 piece lemon wedges; 12 piece large shrimp, peeled, deveined, tails removed; 0.5 cups all-purpose flour; 0.25 cups fine cornmeal or panko (optional for extra crunch); 2 piece eggs; 2 tbsp milk; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.25 tsp cayenne pepper; 1 cups vegetable oil (for shallow frying); 0.5 cups mayonnaise; 2 tbsp sriracha; 1 tbsp sweet chili sauce; 0.5 tsp fish sauce (optional, for umami); 1 tsp fresh lime juice; 0.5 tsp honey; 0.5 tsp minced garlic (or garlic paste); 1 tbsp chili paste (gochujang or sambal oelek); 1 tsp rice vinegar; 1 tsp neutral oil (sesame or vegetable); 1 tsp warm water (to thin); 0 to taste salt (to taste); 0 to taste black pepper (to taste); 1 tbsp cilantro or chopped chives (optional garnish)

Inspired by Cheese On Top Furn el Chebbak

Time35m

Serves2

Fresh breaded shrimps dipped in our in-house dynamite sauce, arugula, shredded carrot, avocado slices, special chilli sauce, served in white baguette

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Ingredients

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For the sandwich (assembly)

1 piece white baguette

1 cups arugula (rocket)

1/2 cups shredded carrot

1 piece Avocado

2 piece lemon wedges

Breaded shrimp

12 piece large shrimp, peeled, deveined, tails removed

1/2 cups 00 bread flour

1/4 cups fine cornmeal or panko (optional for extra crunch)

2 piece Eggs

2 tbsp Milk

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Watkins paprika

1/4 tsp Cayenne pepper

1 cups vegetable oil (for shallow frying)

Dynamite (creamy spicy) sauce

1/2 cups Mayonnaise

2 tbsp sriracha

1 tbsp sweet chili sauce

1/2 tsp fish sauce (optional, for umami)

1 tsp Fresh lime juice

1/2 tsp Honey

1/2 tsp minced garlic (or garlic paste)

Special chilli sauce (drizzle)

1 tbsp chili paste (gochujang or sambal oelek)

1 tsp Rice vinegar

1 tsp neutral oil (sesame or vegetable)

1 tsp warm water (to thin)

Finishing & seasoning

0 to taste salt (to taste)

0 to taste black pepper (to taste)

1 tbsp cilantro or chopped chives (optional garnish)

Method

For the sandwich (assembly)

Prepare baguette and produce

Slice the white baguette lengthwise without cutting all the way through (leave a hinge). Toast lightly in a preheated oven at 375°F (190°C) for 5 minutes or until the crust is crisp but interior still soft. Meanwhile, wash and dry arugula, peel and slice avocado into 6–8 thin slices, and keep shredded carrot ready.

Once toasts are ready, season avocado slices lightly with a pinch of salt and a squeeze of lemon. Lay a bed of arugula inside the bottom half of the baguette, distribute shredded carrot evenly, and reserve space in the middle for the shrimp and sauces.

Breaded shrimp

Season and set up breading stations

Pat shrimp dry with paper towels. In a shallow bowl combine flour, cornmeal or panko, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. In a second bowl whisk eggs with milk. In a third bowl place additional flour (about 2 tbsp) or panko for the final dredge if desired.

Bread the shrimp

Working in batches, dredge each shrimp in the seasoned flour mixture, then dip into the egg mixture, and finally press into panko/cornmeal mixture for an even coating. Shake off excess.

Fry the shrimp

Heat vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Add shrimp in a single layer without overcrowding and fry 1.5–2 minutes per side until golden and cooked through. Remove to a paper towel–lined plate and immediately sprinkle with a pinch of salt. Keep warm in a low oven (200°F / 90°C) while you finish sauces and assembly.

Dynamite (creamy spicy) sauce

In a small bowl combine mayonnaise, sriracha, sweet chili sauce, fish sauce (if using), lime juice, honey, and minced garlic. Stir until smooth and taste—adjust heat by adding more sriracha or sweetness with a touch more honey. Chill briefly if time allows to let flavors meld.

Special chilli sauce (drizzle)

Whisk together chili paste, rice vinegar, oil, and a teaspoon of warm water to loosen. The sauce should be pourable but thick enough to hold streaks on the sandwich.

Assembly & finish

Spread a generous layer (about 2–3 tbsp) of dynamite sauce on the top half of the baguette and a light smear on the bottom half if desired. Place the warm breaded shrimp in a single layer over the arugula in the baguette center (about 12 shrimp evenly spaced). Arrange avocado slices on top of the shrimp, then sprinkle shredded carrot over everything.

Drizzle the special chilli sauce lightly over the filling (about 1 tsp to 1 tbsp depending on desired heat). Add a final pinch of black pepper and optional chopped cilantro or chives. Close the baguette gently, press slightly to compact, slice into 2 portions, and serve immediately with lemon wedges on the side.