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Ingredients
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For the shrimp
For the buffalo sauce (only if making Buffalo)
For the remoulade (sandwich sauce)
To assemble
Method
For the shrimp
- 1
Marinate
Place the peeled, deveined shrimp in a bowl. Add 1 cup buttermilk and 1 tablespoon hot sauce, stir to coat. Cover and refrigerate for 15–30 minutes. This tenderizes and flavors the shrimp.
- 2
Prepare dredge
Combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish and whisk to evenly distribute spices.
- 3
Heat oil
Pour about 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~45–60 seconds.
- 4
Dredge and fry
Working in batches so as not to crowd the pan, lift shrimp from the buttermilk, letting excess drip off, and dredge in the flour mixture, pressing to adhere. Shake off excess flour and carefully lower shrimp into hot oil. Fry 2–3 minutes until golden-brown and cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm while finishing remaining shrimp.
For the buffalo sauce (only if making Buffalo style)
- 5
In a small saucepan over low heat, melt 2 tablespoons butter. Add 1/2 cup hot sauce, 1 teaspoon honey, 1/2 teaspoon Worcestershire, and 1/4 teaspoon garlic powder. Whisk until combined and warm but not boiling. Remove from heat.
- 6
Toss the hot fried shrimp in the warm sauce until evenly coated. Set aside on a rack so excess sauce drains slightly before assembling sandwiches.
For the remoulade
- 7
Whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1/2 teaspoon prepared horseradish, 1/2 tablespoon hot sauce, 1 teaspoon lemon juice, 1 teaspoon pickle relish, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
To assemble
- 8
- 9
Spread a generous layer of remoulade on both cut sides of each roll. On the bottom half, layer shredded lettuce, 2–3 tomato slices, and several dill pickle slices.
- 10
Pile the fried shrimp (plain fried or buffalo-coated) onto the prepared rolls. For fried style, place shrimp directly; for buffalo style, use the sauced shrimp but allow some excess sauce to drain first. Close the sandwich, press gently, and serve immediately.
- 11
