Hot and Crusty Shrimp Sandwich
Dive into the irresistible flavors of a Hot and Crusty Shrimp Sandwich—perfectly seasoned shrimp nestled inside a golden, toasted baguette or hoagie roll. This recipe is a bold combination of succulent shrimp, seasoned with paprika and cayenne for a slight kick, paired with a creamy and zesty mayonnaise-Dijon sauce. Fresh lettuce and juicy tomato slices add a touch of crispness, while a buttery crust on the bread provides the ultimate contrast in texture. Ready in under 30 minutes, this sandwich is a fast, flavorful way to elevate your lunch or dinner game. Serve it hot and enjoy the satisfying crunch and savory layers in every bite!
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Recipe Information
Ingredients
- 450 grams raw shrimp (peeled and deveined)
- 2 large baguette or hoagie rolls
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- 4 lettuce leaves
- 1 large tomato (sliced)
- 1 teaspoon optional hot sauce
Instructions
In a medium bowl, combine the shrimp with paprika, cayenne pepper, salt, and black pepper. Toss until the shrimp are evenly coated in the seasoning mix.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat and set aside.
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and optional hot sauce to make the sandwich spread. Adjust seasoning to taste.
Slice the baguettes or hoagie rolls lengthwise but not all the way through, leaving them hinged. Lightly butter the insides with the remaining 1 tablespoon of butter.
Toast the buttered bread on a skillet or under a broiler until golden and crispy.
Spread the mayonnaise mixture generously on the toasted bread.
Layer the sandwich with lettuce leaves, sliced tomato, and cooked shrimp evenly divided between the two sandwiches.
Close the sandwiches and serve immediately while warm and crusty.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.0 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
