This recipe makes crispy fried prawn or shrimp sandwiches that are so tasty and perfect for lunch or dinner. These prawn sandwiches are inspired by the shrimp poboy which is a popular sandwich that consists of crispy seasoned shrimp.
The shrimp poboy is a sandwich from Louisiana. Shrimp poboys uses creole or Cajan seasonings to flavour the shrimp and the shrimp is then coated in flour and fried. It is then added to New Orleans French bread and served with a spicy southern sauce, lettuce, tomatoes and pickles. This crispy fried prawn sandwich recipe is very similar to the shrimp poboy and uses very similar seasonings to get that southern flavour. Instead of using flour for the breading, I use panko breadcrumbs as I love the crispy texture the panko breadcrumbs give.
These fried shrimp sandwiches are slightly spicy so they are great for those who don't like too much spice. They include a creamy spicy sauce that really does complement the sandwiches along with some crunchy iceberg lettuce and sliced tomatoes. If you’re looking for an extremely flavoursome sandwich then this is definitely the one.
What Bread for Crispy Fried Prawn (Shrimp) Sandwiches
To make these crispy fried shrimp sandwiches, it is best to use a long type of bread. You can use any long bread you prefer. Below is a list of breads that go well with this sandwich:
- French Baguette Rolls - this recipe makes enough prawns to fill two 10 inch baguettes or four small baguettes (petit pains) which measure around 4 inches.
- Submarine Rolls - makes enough prawns to fill two large submarine rolls.
- Brioche Baguette Rolls - you can use two 10 inch brioche baguettes or four smaller brioche baguettes.
- Brioche Hot Dog Rolls - use four small brioche hot dog rolls.
Ingredients for Crispy Fried Prawn (Shrimp) Sandwiches
For the full list of ingredients and measurements, scroll to the recipe card below.
Sauce Ingredients
- Mayonnaise – I use low fat mayonnaise for the sauce.
- Sriracha – or any red-hot sauce.
- Lime juice – squeezed from a fresh lime.
- Black pepper – use good quality black pepper.
- Garlic granules – or garlic powder.
- Onion granules – or onion powder.
For the Prawns
- Prawns – also known as shrimp in some countries. I use large king prawns.
- Seasonings – Cajun seasoning that includes salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano.
- Flour – use plain or all-purpose flour to coat the prawns before they are coated in the egg. This help the breadcrumbs to stick to the prawns.
- Egg – use 1 medium egg.
- Sriracha – or any red-hot sauce.
- Breadcrumbs – I use panko breadcrumbs but use any kind.
- Oil – use any vegetable oil for cooking.
For the Sandwiches
- Tomato – I use a large beef tomato.
- Lettuce – I use iceberg lettuce. You can use romaine instead.
- Bread – I use long brioche rolls but you can use your favourite bread.
How to Make Crispy Fried Prawn (Shrimp) Sandwiches
Make the sauce
Start by combining all the sauce ingredients in a small bowl then cover and refrigerate.
Season the prawns
Add the prawns to a bowl then season with the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano. Mix well so the seasonings coat all the prawns then set the bowl aside.
Prepare the breading ingredients
Gather 3 bowls and to one, add the plain flour. To another, add the egg and sriracha then whisk them together. To the last bowl, add the panko breadcrumbs.
Bread the prawns
Dip each prawn into the flour, then the egg and lastly the panko breadcrumbs. Place each prawn on a tray as you bread them. Once breaded, set aside to rest at room temperature for 15 minutes.
Cook the prawns
Heat a large frying pan or skillet a medium heat and add the oil. Once the oil is sizzling, add the prawns. Cook for 5 minutes turning occasionally until the prawns are golden brown and cooked through. Remove the prawns and add them to a plate lined with kitchen towel to soak up any excess oil.
Assemble the sandwiches
Cut the brioche rolls longways and add in the lettuce, tomatoes and prawns in any order you want. Drizzle with sauce and enjoy
Recipe Tips
- This fried prawn (shrimp) sandwich recipe makes 4 small sandwiches or 2 large sandwiches.
- When cooking the prawns, you don't want to cram them into the pan so if you're pan is small cook in two batches.
Storage
Make these sandwiches to serve immediately.
Nutrition
Nutrition based on 1 serving - Calories: 466kcal | Fat: 23.3g | Saturates: 4.6g | Carbs: 46.6g | Sugar: 10.0g | Fibre: 3.1g | Protein: 16.0g | Salt: 2.36g.
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Crispy Prawn Sandwiches
Ingredients
For the Sauce
- 4 tablespoon mayonnaise I use low fat
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice from fresh lime
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder/granules
- ¼ teaspoon onion powder/granules
For the Crispy Prawns
- 150g raw large prawns or shrimp (deveined) around 12 large prawns
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon garlic powder/granules
- ½ teaspoon onion powder/granules
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 20g plain flour
- 1 medium egg
- 1 tablespoon sriracha sauce
- 50g panko breadcrumbs
- 150ml vegetable oil you may need more depending on the size of your pan.
For the Sandwiches
- 4 brioche rolls or 2 larger rolls
- 1 large beef tomato sliced
- 80g iceberg lettuce chopped
Instructions
- Start by preparing the sauce. Add all the sauce ingredients to a small bowl and mix well. Cover and store in the fridge.
- Dry the prawns with paper towels then add them to a bowl. Add the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano then mix well so the seasonings coat all the prawns. Set the bowl aside. You can also use my cajun seasoning recipe.
- Gather 3 bowls and add the plain flour to one bowl. To another, add the egg and sriracha then whisk them together. To the last bowl, add the panko breadcrumbs.
- Take a prawn, dip it in flour then dip it in the egg mixture. Drain off any excess egg then dip the prawn into the panko breadcrumbs and turn the prawn a few times to fully coat. Place the prawn on a plate or baking tray and repeat the process with the rest of the prawns. Set the breaded prawns aside to rest for 15 minutes.
- Place a large frying pan or skillet onto a medium heat and add the oil. Allow the oil to heat then add the prawns. Cook for 5 minutes turning occasionally until the prawns are golden brown.
- Remove the prawns and add them to a plate lined with kitchen towel to soak up any excess oil.
- Cut the brioche rolls longways and spread the sauce onto both sides of each roll. Add in the lettuce, tomatoes and prawns in any order you want. If you prefer, you can assemble the sandwiches then add the sauce on top instead.
Sophia says
These prawn sandwiches were really good. Made them for me and my sister and we both loved them. The sauce was good too.