Gluten Free Crispy BBQ Fried Shrimp Sandwiches
Fried shrimp are coated in masa and BBQ seasoning before being piled into sandwiches with a corn aioli.
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Servings: 4
Equipment
- 1 Blender
- 1 Large skillet
Ingredients
Corn Aioli
- 1 cup corn
- 1/2 cup mayonnaise
- 1 lime, juiced
- pinch of salt
BBQ Fried Shrimp Sandwiches
- 1 lbs large shrimp, peeled and deveined, tails removed
- 1 cup masa can substitute with cornmeal
- 1 tbsp Outside Table Weekend BBQ Seasoning
- 1 cup vegetable oil
- 3 cups napa cabbage, shredded
- 4 Gluten Free burger or hotdog buns
- fresh cilantro, optional
Instructions
Corn Aioli
- Add all of the ingredients to a blender. Blend until smooth.
- Allow the corn aioli to refrigerate until ready to serve.
BBQ Fried Shrimp Sandwiches
- Place a large skillet over medium heat and add the oil. Allow it to heat to 350 degrees.
- Add the masa and BBQ seasoning to a plate and mix to combine.
- Dip the shrimp into the masa, making sure both sides are fully coated. Shake off any excess.
- Gently place the shrimp into the hot oil, careful not to crowd. You can always fry in batches.
- Allow the first side of the shrimp to cook for 2-3 minutes before flipping. Cook the second side 2-3 minutes more until golden brown.
- Remove the shrimp to a paper towel lined plate to drain off the excess oil.
- Sprinkle with a little extra Weekend BBQ Seasoning.
- To build your sandwiches place shredded napa cabbage into the bottom of your buns.
- Drizzle on the corn aioli.
- Top with fried shrimp. Garnish with fresh cilantro if desired.
- Enjoy!
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