Crispy Fried Shrimp Sandwich with Dill Pickle Slaw. Dill seasoned butterfly shrimp fried until golden served with a creamy, tangy dill pickle crunchy kale and cabbage slaw all sandwiched between toasted brioche buns. This sandwich is packed with light and airy fried shrimps, fresh dill flavours and tangy dill pickle, it’s full of flavour and makes for a tasty summer recipe.
If you’ve had the Costco Dill Pickle Salad then you have had a glimpse into how good this sandwich is. It’s somewhat the inspiration behind this meal. We love dill, so we were bound to find a way to make it stand out. It adds such a unique fresh taste and definitely reminds us of summer. We love light meals that are full of flavour and leave you wanting more. This is exactly what this sandwich does. Even though the shrimp is fried, its only cooked for 1-2 minutes so that it stays fresh with just enough crunch to make an impact. It’s lightly dunked into a egg wash mixed with some dill pickle juice and coated in a dry dill infused flour breading.
TIPS FOR FRYING
We always use a vegetable oil base as our frying liquid. We find Canola to be not only affordable, but light and not greasy. This leaves us with a lighter golden crust and not a thick layer or batter around our fried food. For food that only require a quick fry it’s best to heat the oil to 375 degrees F instead of 350 degrees. This is because we need the higher heat to get that crispy golden colour without over cooking what’s inside. Oil should never be below 350 degrees as this will result in soggy and greasy foods. Be sure not to overcrowd and use a thermometer to check the temperature.
For this sandwich we recommend going with the kale slaw which is just ready-made packaged coleslaw without dressing. This gives the sandwich a tasty crunch. Any coleslaw will be fine, the key ingredient being cabbage. If your looking to use something store bought as an easy substitute for the dill pickle dressing, we recommend going with creamy ranch and mixing in chopped dill pickles with the dry seasonings so that you can get a close match. To make this the best possible tasting sandwich, LOAD on the slaw. That’s right make a nice pile of slaw on that bottom bun and top it with a mountain of shrimp. As much as you can fit. Sauce it up with extra dressing. It’s messy but so good and worth it. If the shrimps aren’t flying out- it needs more.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!
Fried Shrimp Sandwich with Dill Pickle Slaw
Crispy golden dill fried butterfly shrimps stacked over dill pickle slaw served in a toasted brioche bun.
Servings: 6
Ingredients
- 4 Brioche buns
- 1 pound shrimp. thawed
- 1 10 oz package kale coleslaw
- 2 eggs
- 2 TBS milk
- 1 tsp dill pickle juice
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 TBS garlic powder
- 1 TBS onion powder
- 1 TBS smoked paprika
- 1/4 cup fresh dill chopped
- salt and pepper
- Vegetable oil for frying
- Dressing:
- 1/2 cup mayonnaise
- 1 TBS good quality mustard maple or smoky is best
- 1 TBS apple cider vinegar
- 1 tsp lemon juice
- 1/4 cup dill pickles finely chopped
- 1 TBS dill pickle juice
- 1 1/2 TBS fresh dill finely chopped
- 1 tsp garlic powder
- 1 tsp dried coriander
- 1 tsp celery salt
- 1 tsp onion powder
- cracked pepper
Instructions
- Start by making the dill pickle coleslaw: combine all the ingredients listed to make the dressing. Mix until well combined. For thicker dressing, add more mayo. Toss together the dressing with the kale in a large mixing bowl. Refrigerate until ready to use.
- Rinse, clean and peel the shrimps. Next devein and pat dry. Use a sharp pairing knife to make an incision from the head to the top of the tail this will open up the shrimps more.
- Combine the eggs with milk and a touch of pickle juice. In a separate bowl combine the flour, cornstarch, garlic powder, onion powder, paprika salt and pepper and fresh dill. Dredge the butterflied shrimp in the egg wash followed by the flour mixture. Repeat until all the shrimp is coated.
- Heat vegetable oil to 375 degrees for drying. Once the oil has reached the desired temperature fry 1 minute per side if not fully submerged in oil. Remove and place on paper towel. Repeat until all the shrimp is fried.
- To assemble the sandwiches: toast the brioche buns, spoon a good amount of the creamy kale slaw on the bottom bun and load on some fried shrimp. Press them down a bit into the slaw so they stay in the sandwich as best as you can. Finish with extra dill pickle dressing if you have any left or some sandwich sauce of choice. Enjoy!
Fried Shrimp Sandwich with Dill Pickle Slaw
July 3, 2021
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