New Orleans po'boy shops discovered that garlic butter prevents shrimp from getting soggy in bread during 1920s streetcar commutes.
Garlic Shrimp Sandwich
Get ready to indulge in a flavor explosion with our Garlic Shrimp Sandwich! Juicy shrimp sautéed in aromatic garlic and nestled between crusty bread, this sando is a seafood lover's dream come true. Top it off with zesty lime and fresh herbs for a mouthwatering bite that will leave you craving more!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- 150g cabbage & carrot mix (5.29 oz)
- 2 cloves garlic
- 3 cloves garlic
- 1 green pepper, finely chopped
- juice of half a lemon
- zest of 1 lemon
- pepper & salt to taste
🥩Meat & Seafood(1)
- 8 large shrimp (2 servings)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- fry in a bit of olive oil
🧂Spices & Seasonings(2)
- black pepper to taste
- 1 tsp paprika powder (5 ml)
📦Other(6)
- brioche, spread with mayo & toasted in the pan (optionally in a bit of butter)
- 1 tsp chili flakes (5 ml)
- 25g chives (0.88 oz)
- 10g chives (0.35 oz)
- 3 tbsp mayo (45 ml)
- let drain on kitchen paper
👨🍳 Instructions
- 1
Start by making the sauce: finely chop the chives and slice the garlic and green pepper. Set aside.
- 2
In a bowl, combine mayo, chives, garlic, lemon zest, lemon juice, and spices. Set the mayo aside.
- 3
Prepare the salad using the cabbage and carrot mix, adding in the green pepper, olive oil, salt, and pepper.
- 4
Spread mayo on the brioche and toast it in a pan.
- 5
For the garlic chips, heat some oil and fry the garlic until golden brown. Remove and drain on kitchen paper.
- 6
In the same pan, cook the shrimp with paprika, lemon juice, salt, and pepper until done.
- 7
Assemble the sandwich: spread mayo on the brioche, add shrimp, salad, garlic chips, and top with the other half of the brioche.
💡 Pro Tips
- ✓Cook shrimp to exactly 120°F internal temperature (about 2-3 minutes per side) because the proteins coagulate rapidly above this point, turning rubbery.timing120°F internal temp
- ✓Fry garlic chips at 325°F oil temperature to achieve golden browning without burning, as garlic's sugars caramelize optimally in this range.technique325°F oil temp
- ✓Salt your cabbage slaw 10 minutes before assembly and drain excess liquid, as osmosis draws out moisture that would otherwise make the brioche soggy.timing10 minutes
- ✓Toast brioche cut-side down in a dry pan for 45-60 seconds until golden because the Maillard reaction creates a moisture barrier that prevents mayo from soaking through.technique45-60 seconds
- ✓Pat shrimp completely dry before seasoning because surface moisture prevents proper browning and creates steam instead of the desired caramelization.technique
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
New Orleans po'boy shops discovered that garlic butter prevents shrimp from getting soggy in bread during 1920s streetcar commutes.
Garlic Shrimp Sandwich
Get ready to indulge in a flavor explosion with our Garlic Shrimp Sandwich! Juicy shrimp sautéed in aromatic garlic and nestled between crusty bread, this sando is a seafood lover's dream come true. Top it off with zesty lime and fresh herbs for a mouthwatering bite that will leave you craving more!
📝 Ingredients
Serves 2🥬Fresh Produce(7)
- 150g cabbage & carrot mix (5.29 oz)
- 2 cloves garlic
- 3 cloves garlic
- 1 green pepper, finely chopped
- juice of half a lemon
- zest of 1 lemon
- pepper & salt to taste
🥩Meat & Seafood(1)
- 8 large shrimp (2 servings)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- fry in a bit of olive oil
🧂Spices & Seasonings(2)
- black pepper to taste
- 1 tsp paprika powder (5 ml)
📦Other(6)
- brioche, spread with mayo & toasted in the pan (optionally in a bit of butter)
- 1 tsp chili flakes (5 ml)
- 25g chives (0.88 oz)
- 10g chives (0.35 oz)
- 3 tbsp mayo (45 ml)
- let drain on kitchen paper
👨🍳 Instructions
- 1
Start by making the sauce: finely chop the chives and slice the garlic and green pepper. Set aside.
- 2
In a bowl, combine mayo, chives, garlic, lemon zest, lemon juice, and spices. Set the mayo aside.
- 3
Prepare the salad using the cabbage and carrot mix, adding in the green pepper, olive oil, salt, and pepper.
- 4
Spread mayo on the brioche and toast it in a pan.
- 5
For the garlic chips, heat some oil and fry the garlic until golden brown. Remove and drain on kitchen paper.
- 6
In the same pan, cook the shrimp with paprika, lemon juice, salt, and pepper until done.
- 7
Assemble the sandwich: spread mayo on the brioche, add shrimp, salad, garlic chips, and top with the other half of the brioche.
💡 Pro Tips
- ✓Cook shrimp to exactly 120°F internal temperature (about 2-3 minutes per side) because the proteins coagulate rapidly above this point, turning rubbery.timing120°F internal temp
- ✓Fry garlic chips at 325°F oil temperature to achieve golden browning without burning, as garlic's sugars caramelize optimally in this range.technique325°F oil temp
- ✓Salt your cabbage slaw 10 minutes before assembly and drain excess liquid, as osmosis draws out moisture that would otherwise make the brioche soggy.timing10 minutes
- ✓Toast brioche cut-side down in a dry pan for 45-60 seconds until golden because the Maillard reaction creates a moisture barrier that prevents mayo from soaking through.technique45-60 seconds
- ✓Pat shrimp completely dry before seasoning because surface moisture prevents proper browning and creates steam instead of the desired caramelization.technique