These crispy shrimp sandwiches with lime slaw are irresistible. They feature homemade tartar sauce and are served on buttery brioche buns—delicious, satisfying, and perfect for Lent.
I’ve got a great recipe for you today.
These sandwiches are ideal for the first Friday in Lent: crispy, juicy shrimp, house-made tartar sauce, a buttery brioche bun, and a bright, crunchy lime slaw. Each bite balances texture, creaminess, and bold flavor.
It’s fish fry season, and while there are so many fantastic fish sandwich variations, this one swaps fish for shrimp. Think big shrimp served on a brioche burger bun rather than a long sub roll—different, but equally delightful. I’ve also made a shrimp burger before, which is great, but this sandwich is its own thing.
These shrimp get a dreamy crunchy coating, are placed on a layer of tartar sauce, topped with the lime slaw, and finished with a soft, buttery bun. It’s a simple yet elevated sandwich we can’t stop making—especially Eddie, who adores shrimp.
I prefer a vinegar-based slaw, but adding a touch of creaminess to the vinegar dressing gives the slaw a cooling richness without making it heavy. That light creaminess complements the crispy shrimp and adds another layer of flavor and texture. This slaw is versatile—I’m sharing two recipes this season so you can use it in several dishes.
The tartar sauce is straightforward and reliable—whisk it together and keep it in the fridge for a few days; it makes a big impact.
This is how it all comes together
Start with the tartar sauce—whisk the ingredients and chill it until assembly. Next, prepare the slaw: chop the cabbage, carrots, bell pepper, red onion, and cilantro, then whisk the lime juice, zest, mayo, red wine vinegar, honey, salt, and pepper. Toss the dressing with the slaw; the cabbage holds up well and the slaw can sit in the fridge for a few hours or overnight.
For the shrimp, set up a breading station: season and toss the peeled, deveined shrimp in flour, dip in beaten eggs, then press into seasoned breadcrumbs. Arrange the breaded shrimp on parchment so they’re ready for frying.
Heat 3–4 tablespoons of avocado oil in a skillet over medium heat. Fry the shrimp in a single layer for about 2 minutes per side until golden and crispy. Drain on paper towels and repeat as needed.
Assemble the sandwich: spread tartar sauce on the bottom bun, add several shrimp, top with lime slaw, and finish with the top bun. That’s it—easy, a little fancy, and perfect for a Friday meal.
I’m craving one just looking at these photos.
Boom—done. Serve immediately and enjoy!
Crispy Shrimp Sandwiches with Lime Slaw
Crispy Shrimp Sandwiches with Lime Slaw
4
Ingredients
Tartar Sauce
- 3/4 cup mayonnaise
- 1/2 cup sweet relish
- 1/2 lemon, juiced
- Pinch of salt and pepper
Creamy Lime Slaw
- 3 cups shredded green cabbage
- 1 carrot, finely grated
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Zest and juice of 2 limes
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- Kosher salt and pepper, to taste
Crispy Shrimp
- 1 pound jumbo shrimp, peeled and deveined
- Kosher salt and pepper
- 3 tablespoons all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned breadcrumbs
- Avocado oil for frying
- Brioche buns for serving
Instructions
Tartar Sauce
- Whisk all tartar sauce ingredients together until combined. Store in the fridge for a few days.
Creamy Lime Slaw
- In a large bowl, combine cabbage, carrots, bell pepper, red onion, and cilantro. In a small bowl, whisk lime juice and zest, mayonnaise, red wine vinegar, honey, and a big pinch of salt and pepper. Pour the dressing over the slaw and toss until evenly coated.
Crispy Shrimp
- Pat the shrimp dry and season with salt and pepper. Toss with flour to coat.
- Place beaten eggs in one bowl and breadcrumbs in another. Dip each shrimp in the egg, then coat with breadcrumbs, pressing gently to adhere. Arrange on parchment.
- Heat 3–4 tablespoons avocado oil in a large skillet over medium heat. Fry shrimp in a single layer for about 2 minutes per side until golden and crispy. Drain on paper towels and repeat as needed.
- Assemble the sandwiches: spread tartar sauce on the bottom bun, add several shrimp, top with lime slaw, and finish with the bun top. Serve immediately.
Did you make this recipe?
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Could eat this every week!