I want to bake you cookies.
Actually, what I really want to make you is a sandwich—this exact one. Then we can bake cookies afterward. Picture a picnic: Coke in glass bottles with red-and-white striped straws, a blanket, a basket and the kind of relaxed afternoon where ants might wander across our legs. I’ve never even been on a picnic, so that’s on my bucket list. For now, this sandwich will have to do.
This sandwich is best eaten right away rather than packed for a long trip. It’s stuffed with crispy shrimp, cheese and fresh green bits that make it feel a little virtuous—despite the indulgence. If you’re not a mayo person (I’m not usually), the Parmesan-Tarragon mayonnaise that comes with it is worth trying; it adds creamy, savory brightness without overwhelming the shrimp.
I was in a crispy-shrimp mood—clearly a phase I’ve been enjoying. When I found little ciabatta rolls at the store, they practically begged to be filled with hot, crunchy shrimp. I obliged. The result is a satisfying, hand-held meal that feels both casual and a little special.
While you can use any bread you like—or even pile the shrimp over pasta or salad—my vote is to keep it simple and let the shrimp shine in a toasted roll. These shrimp are fried in bacon fat for extra flavor, which makes them addictive. Think of it as a shrimp BLT: smoky bacon, crispy shrimp and bright avocado, all stacked together. It’s savory in the best way.
Crispy Shrimp Sandwiches
Yield: makes 4 sandwiches & is easily multiplied/halved
Ingredients:
Crispy Shrimp Sandwiches
- 1 pound peeled and deveined raw shrimp
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 3 slices bacon
- 1/2 avocado, chopped
- Lettuce for garnish (butter lettuce works well)
- 4 sandwich rolls, buns or breads of choice, preferably toasted
Parmesan Tarragon Mayonnaise
- 1/2 cup mayonnaise
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons freshly chopped tarragon
Directions:
Crispy Shrimp Sandwiches
Combine the flour, smoked paprika, garlic powder and chili powder in a large bowl; mix and set aside.
Heat a large skillet over medium-high heat. Add the bacon and cook until the fat renders and the bacon is crispy. Remove the bacon and drain on paper towels, but keep the skillet hot with the bacon fat.
Season the shrimp with salt and pepper, then toss them in the flour mixture to coat. Working in batches, add the shrimp to the hot skillet and cook until golden, about 2–3 minutes per side. Transfer the cooked shrimp to paper towels to drain.
Chop or crumble the bacon and combine it with the shrimp and avocado in a bowl, gently mixing to create a slightly sticky filling. Spread the Parmesan-Tarragon mayonnaise on your toasted rolls, add lettuce, then pile on the shrimp mixture. Serve immediately with fruit or a simple side.
Parmesan Tarragon Mayonnaise
Whisk together the mayonnaise, grated Parmesan and chopped tarragon until well combined. Spread on the sandwiches. Store any leftover mayo in an airtight container in the refrigerator for up to 5 days.
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You want one of these. Trust me.