Fried Or Grilled Gulf Coast Shrimp Recipe

Clean and marinate

Rinse shrimp and pat dry with paper towels. In a bowl, combine buttermilk, Cajun seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10 minutes or refrigerate up to 30 minutes. (If grilling, shorter marinate is fine.)

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach roughly 1/2 inch depth. Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in.

Make breading

In a shallow bowl combine flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix thoroughly.

Dredge and fry

Remove shrimp from buttermilk, letting excess drip off. One at a time, dredge shrimp in breading, pressing lightly to adhere. Shake off excess and carefully place into hot oil in a single layer (do not overcrowd). Fry 1.5–2 minutes per side until golden brown and cooked through (internal temperature 120–130°F). Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm and repeat with remaining shrimp.

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). If using skewers, soak wooden skewers 30 minutes to prevent burning.

Season and grill

Toss marinated shrimp with 1 tablespoon olive oil and 1 tablespoon lemon juice to coat. Thread shrimp onto skewers (3–4 per skewer) or place on a well-oiled grill basket. Grill 2–3 minutes per side until pink, opaque, and slightly charred at the edges.

In a small bowl combine mayonnaise, mustard, horseradish (if using), 1 tablespoon lemon juice, hot sauce, Worcestershire sauce, 1/2 tsp paprika, 1/4 tsp cayenne, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning — add more hot sauce or lemon if you prefer brighter heat or acidity. Refrigerate until assembly.

Split and lightly toast the hoagie rolls (cut side down) on grill or under broiler until just golden.

Spread about 1 tablespoon remoulade on both cut sides of each roll. Layer shredded lettuce on the bottom, arrange 4–6 shrimp (fried or grilled) per roll depending on size, add tomato slices and pickles if using, then top with the other roll half. Serve immediately with lemon wedges on the side.

This recipe supports either fried or grilled preparations; choose one method. If frying, use the breading section and frying directions. If grilling, skip the breading and frying steps. Ensure shrimp are fully cooked but not overcooked to remain tender.