12 ounces frozen ready to eat salad shrimp, thawed 1 cup flour 1 tablespoon Creole seasoning 1/2 teaspoon black pepper 12 ounces lager beer 1 cup vegetable oil 1/2 cup flour 1/2 cup mayonnaise 1 teaspoon Creole seasoning 1/2 teaspoon hot sauce 6 sub buns split down the center 1 cup shredded lettuce 1 Roma tomato diced 1/2 cup dill pickle slices
Beer battered fried shrimp sandwiches have soft bakery buns slathered with a mayonnaise-based sauce. Loaded with crispy fried shrimp, lettuce, dill pickles, and tomatoes.
Mix together the flour, Creole seasoning, and black pepper.
Add 12 ounces of beer and whisk together.
Thaw out the cooked frozen shrimp in a bowl of warm water for 10 minutes.
Drain the water and dry the shrimp with paper towels.
Add flour to a bowl, dip the shrimp in the flour, then the beer batter.
Fry about 10 shrimp at a time in oil for 2 minutes on each side.
Add the fried shrimp to a paper towel and fry the rest of the shrimp.
Mix together mayo, Creole seasoning, and hot sauce.
Spread the mayo on both sides of a bun.
Add the fried shrimp.
Finally, top with lettuce, diced tomato, and pickle slices.