24 eaches shrimp, 31/35 count, peeled and deveined
1 1/2 cups all-purpose flour
4 eaches eggs, whole, beaten
2 cups panko bread crumbs
2 cups sweetened coconut, dried
4 eaches sub sandwich roll, , 3.5 ounces
1 each globe tomato, large, cut into half slices
4 eaches iceberg lettuce leaves
Procedure
Preheat fryer to 325ºF. Mix the Creole mustard, Cajun seasoning, and mayonnaise until incorporated and set aside.
Dredge the shrimp in flour, then egg, and then the panko and coconut mixed together.
Fry the coated shrimp for 5 to 6 minutes or until the shrimp is cooked to an internal temperature of 145ºF.
Spread the Creole mixture on the top of the sub roll and layer the bottom with the tomato slices and the lettuce leaves. Top the lettuce with the cooked shrimp and serve.
Sign up for a McCormick for Chefs account today! Save your favorite products, recipes, and rebates. Get first dibs on exciting updates and special offers!
